Sous Chef

Evolving Solution Services; Miromar Lakes (FL); On-site; USD 60,000 - 65,000; Full time

Job summary

SALM Miromar Lakes, FL is seeking a Sous Chef to support the Chef in leading daily kitchen operations and supervising the culinary team. You will oversee prep, service, staffing, food safety, and kitchen standards while providing hands-on leadership during daily operations and events.

The role requires prior culinary or high-volume restaurant experience, with leadership ability to train and motivate a team.

Qualifications

• Previous culinary or high-volume restaurant experience required.
• Leadership experience in a kitchen preferred.
• Strong knowledge of food preparation, sanitation, and safety.
• Ability to lead, train, and motivate a culinary team.
• Strong communication, organization, and problem-solving skills.
• Certification may be required by local regulations.

Responsibilities

• Assist the Chef with oversight of daily kitchen operations and culinary staff.
• Lead the kitchen in the Chef’s absence.
• Help organize prep, station assignments, production needs, and service execution.
• Ensure food is prepared, portioned, cooked, and presented according to established standards.
• Monitor food quality, temperature, freshness, and consistency throughout service.
• Train, coach, and support Line Cooks, Prep Cooks, Dishwashers, and other kitchen team members.
• Maintain proper food storage, labeling, dating, rotation, and sanitation procedures.
• Monitor product levels and assist with ordering, receiving, inventory, and waste control.
• Support food cost management through proper portions, yields, and product handling.
• Coordinate with front-of-house, banquet, and management teams to support timely service.
• Maintain clean, organized, and safe kitchen work areas and equipment.
• Communicate staffing, equipment, product, or operational concerns to the Chef or management.
• Ensure opening, closing, cleaning, and food-safety procedures are completed properly.

Skills

Culinary experience

Kitchen leadership

Food safety knowledge

Team mentorship

Communication skills

Education

Food safety certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

SALM Miromar Lakes, FL, US

3 days ago Requisition ID: 1029

Salary Range: $60,000.00 To $65,000.00 Annually

Position Summary

The Sous Chef supports the Chef in leading daily kitchen operations, supervising the culinary team, and ensuring consistent food quality, cleanliness, organization, and execution. This position helps manage prep, service, staffing, food safety, and kitchen standards while providing hands-on leadership during daily operations and special events.

Key Responsibilities

• Assist the Chef with oversight of daily kitchen operations and culinary staff.
• Lead the kitchen in the Chef’s absence.
• Help organize prep, station assignments, production needs, and service execution.
• Ensure food is prepared, portioned, cooked, and presented according to established standards.
• Monitor food quality, temperature, freshness, and consistency throughout service.
• Train, coach, and support Line Cooks, Prep Cooks, Dishwashers, and other kitchen team members.
• Maintain proper food storage, labeling, dating, rotation, and sanitation procedures.
• Monitor product levels and assist with ordering, receiving, inventory, and waste control.
• Support food cost management through proper portions, yields, and product handling.
• Coordinate with front-of-house, banquet, and management teams to support timely service.
• Maintain clean, organized, and safe kitchen work areas and equipment.
• Communicate staffing, equipment, product, or operational concerns to the Chef or management.
• Ensure opening, closing, cleaning, and food-safety procedures are completed properly.

Qualifications

• Previous culinary or high-volume restaurant experience required.
• Previous kitchen leadership, lead cook, or supervisory experience preferred.
• Strong knowledge of food preparation, kitchen operations, sanitation, and food safety.
• Ability to lead, train, and motivate a culinary team.
• Strong communication, organization, and problem-solving skills.
• Food safety certification required or must be obtained as required by local regulations.

Performance Expectations

Sous Chefs are expected to lead by example, support the Chef, maintain strong food quality and sanitation standards, develop the culinary team, control waste, and help ensure the kitchen operates smoothly and efficiently.