Sous Chef

American Social - Fort Lauderdale; Seven Isles (FL); On-site; USD 55,000 - 85,000; Full time

Job summary

American Social - Fort Lauderdale is seeking a Kitchen Manager / Sous Chef to lead a team of culinary professionals in a high-volume, full-service restaurant. You will train staff, enforce safety and sanitation, ensure recipe adherence, and manage costs while maintaining brand standards.

The role requires strong leadership, excellent communication, and the ability to work nights and weekends. Candidates with Serv Safe and Culinary Arts degree are preferred.

Qualifications

• 3 years Sous Chef, or comparable, experience in a Full Service and High-Volume Restaurant
• Strong communication and leadership skills
• Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros)
• Advanced organizational skills
• Serv Safe Certified and culinary education credentials are a plus
• Knowledge of food handling and sanitation standards

Responsibilities

• Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members
• Trains and validates all new cooks, as well as provides ongoing coaching to existing staff
• Partners with Executive Chef, GM, FOH Managers on training and education
• Ensures 100% recipe adherence by all team members
• Holds team accountable to policies and procedures per American Social
• Maintains safety and sanitation standards and HACCP compliance
• Maintains clear communication with Executive Chef, GM and Corporate Chef
• Assists with kitchen cost control and scheduling systems

Skills

Communication

Leadership

Team management

Organizational skills

Bilingual

Education

Culinary Arts Degree

Serv Safe Certified

Tools

Restaurant 365

Hot Schedules

Micros

Job description

Leads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety & sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude and looks great for work every day. They hold the team accountable for top tier results and are passionate about food and hospitality. The Kitchen Manager / Sous Chef works with pride and must have a tremendous work ethic that sets the tone for the team.

RESPONSIBILITIES

• Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members
• Trains and validates all new cooks, as well as provides ongoing training and coach to existing cooks
• Partners with the Executive Chef, GM, FOH Managers on training and educating all team members
• Ensures 100% recipes adherence by all team members
• Holds team accountability to policies and procures set forth by American Social
• Responsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organization
• Leads the implementation of a HACCP plan and ensures all team member follow as well
• Keep a clear line of communication with the Executive Chef, as well as the GM and Corporate Chef
• Assists Executive Chef in running food cost to goal
• Manages controllable costs to goal
• Assist the Executive Chef to manage the culinary side of the back office accounting and scheduling systems
• Performs accurate inventories and clearly communicates food cost to issues to all team members
• Performers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift
• Holds team members to the proper Image and Appearance Guidelines including proper hygiene

ABILITY TO

• Be adaptable to a changing environment
• Clearly communicate to all levels of the organizations
• Manage team of up to 75 people
• Hold 1 on 1’s and communicate areas of opportunity and development
• Bring creative ideas to build sales and overall brand improvement
• Work in an organized manner
• Multi-task and have a great sense of urgency with changing priorities
• Work independently as well as in a team environment
• Ability to work under pressure and meet deadlines
• Follow Company Budgets and established goals
• Maintain a professional and polished appearance
• Able to work in a fast pace environment
• Prioritizes projects and solicitates direction when necessary
• Work nights and weekends
• Work 12+ hours shifts as necessary

EDUCATION AND SKILLS

• 3 years Sous Chef, or comparable, experience in a Full Service and High-Volume Restaurant
• Strong communication and leadership skills
• Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros)
• Advanced organizational skills
• Bilingual is a plus
• Culinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.)
• Serv Safe Certified
• Strong knowledge of proper food handling and sanitation standards
• Proficiency in Microsoft Office