Sous Chef

Workstream; Jacksonville (FL); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Medical Health Benefits

Optional Vision and Dental Benefits

$100 Dining Card upon 30 Days Employment

Job summary

Workstream is seeking a Sous Chef in Jacksonville, Florida, to manage culinary operations and provide quality dining experiences. This role involves leading a kitchen team, menu development, and ensuring adherence to health and safety standards.

The ideal candidate should have at least 2 years of kitchen management experience, the ability to work well under pressure, and strong culinary skills. Benefits include medical, vision, and dining perks upon employment completion.

Qualifications

• Minimum 2 years kitchen management experience in a high-end environment.
• Strong critical thinking and problem-solving skills.
• Ability to lead, train, and motivate staff.

Responsibilities

• Manage daily operations of the culinary team.
• Ensure quality and hospitality standards are upheld.
• Oversee kitchen cleanliness and safety standards.

Skills

Kitchen management experience

Menu development skills

Cooking techniques

Leadership and training

Tools

Excel

Word

Job description

• Medical Health Benefits for Full Time Staff Members
• Optional Vision and Dental Benefits
• $100 Dining Card at Successful Completion of 30 Days Employment

Position Overview

Our culinary teams are responsible for providing fresh, flavorful, consistent and well-executed dishes to our guests to provide a great dining experience that will ensure they will want to come back to dine with us again and again!

Further, the position of Sous Chef is responsible for managing and directing daily operation of the culinary team and upholding our standards of excellence, quality and hospitality.

Qualified Sou Chef applicant needs to possess/demonstrate:

• Minimum 2 years kitchen management experience of a team exceeding 15 people per shift in a high-end environment.
• Experience with banquets, events or volume-driven concepts.
• Ability to work cleanly in an organized, self-motivated fashion.
• Ability to lead, train and motivate and develop a staff to achieve shared goals and ensure guest satisfaction.
• Familiarity working within and creating new systems.
• Strong critical thinking skills/ability to analyze and problem solve.
• Strong knowledge and skills in preparing whole ingredients and from-scratch cooking techniques including foundational soups, stocks and sauces, basic butchery, and standardized knife skills, as well as solid cooking techniques of grilling, sautéeing,
• Pastry experience and knowledge desirable.
• Menu development skills including menu creation, recipe development, purchasing, and costing.
• Ability to properly receive, store and rotate perishable ingredients, as well as train staff to Follow recipes, portion controls, pars and presentation specifics as trained. Train other Arithmetic skills associated with recipes, weighing, measurement conversions, etc.
• Ability to track labor costs, write schedules, and implement labor controls to meet budgets.
• A high level of organization, consistency, attention to safety detail, and cleanliness. Conform to health safety standards and techniques.
• Perform supervisory tasks of overseeing daily cleaning of the kitchen, walk-ins, cooking and prep equipment, dish washing area and receiving area.
• Ability to multi-task, prioritize tasks and manage self and team to meet deadlines.
• Ability to work without direct supervision and constant monitoring.
• Exercise good judgment and behave professionally with other staff members and guests.
• Experience with HR practices of interviewing, hiring, training, mentoring, counseling, and terminating team members, as needed.
• Ability to direct, positively motivate, and lead in a fast-paced team environment.
• Computer proficiency to include word, excel and e-mail communication.
• Ability to work a varying schedule which may include nights, mornings, weekends, and/or holidays.
• Physically able to perform all duties the job may require, which may include standing on your feet for most of the day and frequently lifting/carrying up to 25 lbs., and occasionally lifting/carrying up to 50 lbs.
• Stable work history and attendance record.
• Ability to assist with scrub down and organization of kitchen, refrigeration and storage areas.
• Ability to take detailed direction and comfortable with professional feedback.
• Positive, friendly and professional attitude with a team-player approach.

2012 San Marco Blvd, Jacksonville, FL 32207, USA