Sous Chef

Hay Creek Hotels; Hallandale Beach (FL); On-site; USD 40,000 - 60,000; Full time

Job summary

A prominent hotel brand seeks an experienced Sous Chef to oversee food preparation and ensure superior service quality. This role involves managing kitchen operations, adhering to food safety standards, and training staff. The ideal candidate will have an Associate's degree and a passion for culinary excellence.

Qualifications

• Minimum 2-3 years of related experience.
• Food Safety and Sanitation Training required.
• Regular and reliable attendance needed.

Responsibilities

• Oversees food preparation and ensures high quality.
• Trains and supervises kitchen associates.
• Develops and maintains food concepts.

Skills

Food Safety

Sanitation

Food Preparation

Staff Management

Menu Development

Education

Associate's degree (AA)

Job description

Shell Bay is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. Key Responsibilities of the Sous Chef:

• Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food.
• Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets.Ensures that all recipes are followed and prepared on a consistent basis.
• Monitors and checks the maintenance of all kitchen equipment daily.
• Maintains and directs a quality sanitation program.
• Maintains and implements daily food prep lists.
• Assists Executive Chef with the ordering of all food products.
• Assigns duties to associates for efficient operation of the kitchen.
• Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
• Assists in the achievement of budgetary objectives for the Food and Beverage Department.
• Processes requisitions for supplies quickly and accurately.
• Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
• Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
• Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
• Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
• Incorporates safe work practices in job performance.

Minimum Qualifications for the Sous Chef:

• Associate's degree (AA); ortwo to three years ofrelated experience and/or training.

Other Qualifications:

• Food Safety and Sanitation Training
• •Regular and reliable attendance.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.