Sous Chef

Cordish Companies; Orlando (FL); On-site; USD 40,000 - 55,000; Full time

Job summary

A prominent company in Orlando is seeking a Sous Chef to oversee culinary operations and staff management. This role demands a combination of culinary expertise and leadership skills, requiring the candidate to maintain high standards of food quality and safety. The ideal candidate will possess a high school diploma, relevant culinary training, and 1-2 years of supervisory experience in a bustling kitchen environment, and will be responsible for both food preparation and team leadership.

Qualifications

• 1-2 years' experience supervising and managing kitchen staff in a high-volume kitchen.
• Confidence in cooking skills and abilities.
• Ability to work evenings, weekends and holidays.

Responsibilities

• Control day-to-day culinary operations and staffing.
• Uphold product and service standards.
• Recruit, interview, and train kitchen staff.

Skills

Leadership

Communication

Time management

Organization

Culinary skills

Education

High school diploma or GED

Culinary arts courses/certifications

Job description

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Sous Chef Responsibilities Include, But Are Not Limited To

1. Control and/or assist with the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the assurance of appropriate levels of staffing.
2. Assist with maintaining a professional company image, including kitchen cleanliness, proper uniforms and appearance standards.
3. Uphold consistent product and service standards of the highest quality.
4. Control and/or assist with the control of BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions.
5. Ensure a safe working environment to reduce the risk of injury and accidents.
6. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards.
7. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary.
8. Train employees, as assigned, on an ongoing basis.
9. Lead by example to other team members and mentor new staff.

Sous Chef Qualifications

1. A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred.
2. 1-2 years' experience supervising and managing kitchen staff and working with inventory and food ordering in a high-volume kitchen.
3. Exude confidence in cooking skills and abilities.
4. Proven ability to lead a team and communicate effectively, both verbally and in writing.
5. Exceptional time management and organization skills.
6. Ability to work evenings, weekends and holidays.

The Sous Chef position requires the ability to perform the following:

1. Carrying or lifting items weighing up to 75 pounds.
2. Moving about the kitchen in a safe and secure manner.
3. Handling food, objects, products and utensils effectively and safely.
4. Bending, stooping, standing and kneeling.
5. Withstand potential climate temperature changes in the work area.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.

For further information, please review the Know Your Rights notice from the Department of Labor.

Note: The job posting appears to be current; no indications of expiration are present.