Sous Chef

HMSHost; Orlando (FL); On-site; USD 62,000 - 70,000; Full time

Job summary

A leading company in the food service industry is seeking a Sous Chef to oversee kitchen operations, manage staff, and ensure quality standards. The role requires strong leadership skills and experience in kitchen management. Join a dynamic team that values growth and offers competitive benefits.

Benefits

Health, dental, and vision insurance

Quarterly Bonus up to 20%

Generous paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company match

Company-paid life insurance

Employee assistance program

Training and career growth opportunities

Referral program

Qualifications

• 3 to 5 years experience with kitchen operations and staff supervision.
• Must be certified in Serve Safe Management certification course.

Responsibilities

• Assists in supervising kitchen staff and assigns responsibilities.
• Promotes safety and sanitation, follows HACCP procedures.
• Maintains effective cost control and quality standards.

Skills

Team Management

Delegation

Issue Resolution

Coaching

Communication

Education

High School diploma or GED

Post-secondary culinary training

Job description

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This range is provided by HMSHost. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$62,692.00/yr - $69,658.00/yr

With a career at HMSHost, you really benefit! We offer:

• Health, dental, and vision insurance
• Quarterly Bonus up to 20%
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Company-paid life insurance
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program - refer a friend and earn a bonus

Summary:

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes. This position participates in the preparation, seasoning, and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

Essential Functions:

• Assists in supervising the day-to-day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work
• Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures
• Assists with menu planning, inventory, and the management of supplies
• Maintains effective cost control, service and quality standards to produce maximum sales and profits
• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• May serve as a resource to others in the resolution of complex problems and issues
• Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen
• Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus
• Requires 3 to 5 years experience with kitchen operations and staff supervision
• Must be certified in Serve Safe Management certification course
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
• Demonstrates organization and multi-project time/issue management
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Distribution and Strategy/Planning

• Industries

  Food and Beverage Retail and Food and Beverage Manufacturing

Referrals increase your chances of interviewing at HMSHost by 2x

Inferred from the description for this job

Medical insurance

Vision insurance

401(k)

Disability insurance

Tuition assistance

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