Sous Chef

Redd Hospitality; Saint Petersburg (FL); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Dental insurance

Health insurance

Paid time off

Vision insurance

Job summary

Redd Hospitality in Saint Petersburg, FL, seeks a passionate Kitchen Manager or Executive Sous Chef to lead our culinary team with a strong events focus. You will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of quality, safety, and presentation.

Duties include supervising staff, menu planning with seasonal ingredients, managing inventory and waste, training cooks, and coordinating banquet preparation to ensure timely service during events.

Qualifications

• Proven experience as a Sous Chef or in a similar role.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred.
• Excellent team management and leadership abilities.
• Proficient in inventory management and stock control.
• Creative menu planning and ability to adapt to customer preferences.
• Ability to work under pressure and manage shifts including evenings/weekends/holidays.

Responsibilities

• Assist in preparation and presentation of high-quality dishes.
• Supervise kitchen staff and ensure efficient workflow.
• Collaborate on menu planning and development.
• Manage inventory and ordering while minimizing waste.
• Train and mentor kitchen staff on safety and culinary skills.
• Maintain cleanliness and compliance with health regulations.
• Participate in banquet preparation and execution.
• Monitor food quality during prep and service.

Skills

Sous Chef experience

Food safety knowledge

Team leadership

Menu planning

Inventory management

Banquet service experience

Ability to work under pressure

Job description

Job description:

Overview
We are seeking a passionate and skilled Kitchen Manager or Executive Sous Chef to join our culinary team. The ideal candidate will have a strong background in events. As a Executive Sous Chef or Kitchen Manager, you will assist the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role is perfect for someone who thrives in a fast-paced environment and is eager to contribute to menu planning and kitchen management.

Duties

• Assist in the preparation and presentation of high-quality dishes that meet our restaurant#39;s standards.
• Supervise kitchen staff, ensuring efficient workflow and adherence to food safety regulations.
• Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ingredients and customer preferences.
• Manage inventory levels, ordering supplies as needed while minimizing waste.
• Train and mentor kitchen staff on food handling techniques, safety protocols, and culinary skills.
• Maintain cleanliness and organization of the kitchen area, ensuring compliance with health regulations.
• Participate in banquet preparation and execution as required, ensuring timely service during events.
• Monitor food quality during preparation and service to ensure consistency and excellence.

Requirements

• Proven experience as a Sous Chef or in a similar role within a food service environment.
• Strong knowledge of food safety practices and regulations.
• Experience in banquet service is preferred but not mandatory.
• Excellent team management skills with the ability to motivate and lead a diverse kitchen staff.
• Proficient in inventory management practices to ensure efficient stock control.
• Strong culinary skills with an emphasis on creativity in menu planning.
• Ability to work under pressure while maintaining attention to detail.
• Flexibility to work various shifts, including evenings, weekends, and holidays as needed.

Join our team where your culinary expertise will be valued, and your contributions will help shape an exceptional dining experience for our guests.

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance