Sous Chef

Opal Collection; Highland Beach (FL); On-site; USD 42,000 - 54,000; Full time

Job summary

Opal Collection in Florida is seeking a Sous Chef to lead the kitchen team, manage line cooks, and ensure top culinary execution for restaurant and banquet events.

You will train hourly staff, enforce health and safety standards, and collaborate with culinary management to optimize operations and plating presentations.

Qualifications

• Experience in kitchen leadership and supervision.
• Ability to train and mentor hourly staff.
• Understanding of health codes and sanitation standards.

Responsibilities

• Set up and execute hot food for restaurant.
• Set up and execute breakfast hot food for banquet events.
• Manage line cooks, production cooks, breakfast attendants and stewards.
• Provide training and mentoring to hourly staff.
• Address kitchen-related problems promptly and effectively.
• Complete opening, daily, and weekly checklists as needed.
• Ensure health and safety standards are upheld.
• Collaborate with culinary management for efficient operations.
• Handle daily vendor orders and maintain organized cold storage.
• Plan and prepare special occasion menus and buffets.
• Develop plating designs for new dishes.

Skills

Team leadership

Training & mentoring

Sanitation & safety

Job description

We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission.

Responsibilities:

• Sets up and execute hot food for restaurant
• Sets up and execute breakfast hot food for banquet events
• Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards
• Is responsible for training and mentoring all hourly associates
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Completes all opening, daily, and weekly checklists when necessary
• Understands state health codes and follows all company standard operating procedures
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Works as a team for all banquets and buffets with a “can do” attitude
• Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently
• Is responsible for daily vendor orders while keeping coolers and store rooms organized
• Is responsible for setting up, maintaining operations, breaking down hot and cold stations
• Planning and preparing special occasion menus including holiday brunches and buffets
• Developing unique and visually appealing plating designs for new dishes

Qualifications:

• High School Diploma/GED a plus but not required
• Previous experience a plus