Sous Chef

Troon; Hallandale Beach (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

Shell Bay is looking for a dedicated Sous Chef to oversee food preparation and kitchen operations. Thisrole involves managing food quality, training staff, and implementing sanitation practices in a vibrant hospitality setting. Candidates must have an Associate's degree and relevant experience in a kitchen environment.

Qualifications

• Two to three years of related experience and/or training required.
• Food Safety and Sanitation Training preferred.
• Regular and reliable attendance required.

Responsibilities

• Oversees food preparation and kitchen operations.
• Ensures high quality and consistent food production.
• Trains and supervises kitchen associates.

Skills

Food Safety

Sanitation

Team Management

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.