Sous Chef

GOEBEL FIXTURE COMPANY; San Juan (PR); On-site; USD 52,000 - 72,000; Full time

Benefits offered by this job

401(k) Employer Contribution

Job summary

GOEBEL FIXTURE COMPANY seeks a skilled Sous Chef in San Juan, Puerto Rico to lead a culinary team in a high-volume, multi-outlet setting. You will ensure quality, assist with hiring and training, and manage menus, recipes, and cost targets.

The right candidate is bilingual (Spanish & English), thrives under pressure, and can work various shifts including evenings and weekends. Equal opportunity employer.

Qualifications

• Minimum six years as Sous Chef in a high-volume, multi-outlet hotel, restaurant, kitchen or fine dining setting.
• Hospitality oriented and guest-focused.
• Financial knowledge for budgeting and cost control.
• Able to handle difficult situations effectively.
• Able to work quickly and efficiently, especially under pressure.
• Must be able to bend, squat, stand for 2-3 hours, and lift up to 50 pounds.
• Flexibility to work evenings, weekends and holidays.
• Fully bilingual (Spanish & English).

Responsibilities

• Manage the culinary team and ensure quality preparation of all menu items.
• Assist Executive Chef with hiring, training, scheduling and coaching.
• Coordinate purchasing and menu development within cost targets.
• Develop standardized recipes and ensure accuracy and updates.
• Oversee kitchen setup, cleanliness, and organization.
• Train staff to use standardized recipe cards and stations.
• Monitor freshness, rotate stock, and forecast demand for outlets.

Skills

Bilingual Spanish/English

Hospitality-oriented

Leadership

Pressure management

Job description

We are Seeking for a Sous Chef for one of our clients in the hospitality industry in San Juan Puerto Rico. From Classic and modern luxury full-service hotels to fine dining and entertainment.

• Responsible for all aspects of managing the culinary team, ensuring the quality preparation of all menu items and the proper handling/storage of all food items in accordance with company standards.
• Assists the Executive Chef in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Coordinates the purchase of all food items and develops menus while maintaining approved food and labor costs.
• Demonstrates a hands‑on approach to all products produced in the department, ensuring quality, presentation, and consistency meet company standards.
• Assists with the development of standardized recipes for all menu items.
• Ensures that recipes are accurate and updated as needed.
• Ensures the appropriate quantity of items are prepared according to forecasted demand and delivered promptly to the designated outlet for guest enjoyment.
• Responsible for the complete setup, cleanliness, and organization of the department/kitchen areas within the restaurant.
• Stays informed on industry trends in the world of culinary.
• Creates recipe cards for all menu items and trains staff to use them.
• Prepares stations properly and on time for each service period.
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Estimates food consumption, places orders or requisition supplies, and retrieves food from storage as needed.
• Keeps records and accounts.
• Understands the impact of kitchen operations on the overall property’s financial goals and objectives.
• Follows all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the supervisor.
• Completes safety training and certifications.
• Develops and maintains positive working relationships with others, supports the team in reaching common goals, and listens and responds appropriately to the concerns of other employees.
• Performs other reasonable job duties as requested by the Executive Chef.

Requirements

• Minimum sis years as Sous Chef in a high volume, multioutlet hotel, restaurant, kitchen or in a Fine Dining setting.
• Hospitality oriented
• Financial knowledge.
• Able to handle difficult situations effectively
• Able to work quickly and efficiently, especially under pressure
• Must be able to bend, squat, stretch, stand for 2-3 hours at a time, and lift weighing up to 50 pounds
• Flexibility to work various shifts, including evenings, weekends, and holidays
• Should work well under pressure, even with minimal supervision
• Fully bilingual (Spanish & English)

Equal Employment Opportunity Employer Minorities / Females/ Disable / Veterans.

Summary

• 401(k) with Employer Contribution to 401(k)