Sous Chef

R&M Talent Solutions; Orlando (FL); On-site; USD 60,000 - 70,000; Full time

Job summary

A leading company in the upscale dining sector is seeking a Sous Chef to join their team. This role requires a strong culinary background and experience in high-volume restaurant settings. The ideal candidate will manage kitchen operations, ensuring quality and efficiency. Benefits include health insurance, 401k, and paid time off. This is a full-time position offering competitive compensation based on skills and experience.

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401k

Paid Time Off

Qualifications

• Minimum 2 years of Sous Chef experience.
• Minimum 5 years of restaurant back-of-house experience.

Responsibilities

• Supervising back-of-house staff.
• Menu planning and development.

Skills

Attention to Detail

Culinary Expertise

Inventory Management

Job description

This job description provides detailed information about the Sous Chef position, including qualifications, benefits, and job details. However, it contains some irrelevant content, such as unrelated job postings and promotional text about community knowledge, which should be removed to improve focus and clarity. Additionally, the formatting can be optimized to enhance readability by properly structuring the sections and removing redundant headings.

Below is a refined version of the job description, maintaining all essential information while eliminating irrelevant content and improving structure:

Sous Chef (Upscale/Fine Dining Restaurant Industry)

Location: Deerfield Beach, Florida Area

Benefits: Health, Dental, Vision, 401k, Paid Time Off, and more

Looking for an exciting opportunity to showcase your expertise as a Sous Chef? Our client seeks a strong Sous Chef to join their team in a concept that offers both full-service dining and a highly sought-after catering program. This upscale setting requires candidates to have a background in from-scratch kitchen operations.

Sous Chef Qualifications

• Minimum 2 years of Sous Chef experience
• Minimum 5 years of restaurant back-of-house experience
• Experience working in a high-volume restaurant setting
• Valid Food Handlers Certification
• Experience supervising back-of-house staff
• Prior menu planning and development experience
• Strong attention to detail
• Culinary expertise required
• Inventory management experience

Additional Details

Seniority level: Mid-Senior level

Employment type: Full-time

Job function: Management

Industry: Restaurants

Compensation

Base pay range: $60,000.00/yr - $70,000.00/yr

Note: Actual pay will be based on skills and experience. Please talk with your recruiter for more details.

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