Sous Chef

Tavistock Restaurant Collection

United States

On-site

USD 40,000 - 60,000

Full time

14 days+

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Benefits offered by this job

Competitive salary and benefits

Opportunity for career advancement

Job summary

A dynamic restaurant group in Lake Nona is seeking a passionate Sous Chef to join their culinary team. In this role, you will work closely with the Executive Chef to provide exceptional dining experiences while focusing on food quality and team performance. Ideal candidates will have a high school diploma and prior supervisory experience in a culinary environment. Competitive salary and opportunities for career advancement are offered.

Qualifications

One year of prior culinary supervisory experience in a hospitality environment preferred.
Fluent in communicating in English.

Responsibilities

Coach and train Team Members to increase their performance and morale.
Conduct interviews following proper procedures.
Work all stations in the Back of House to assist Team Members.
Create, cost, and prepare daily specials.
Monitor restaurant operations to ensure standards are maintained.
Ensure sanitation procedures are in place.

Skills

Culinary supervisory skills

Team training and coaching

Communication in English

Education

High School Diploma or Equivalent

Job description

Description

Canvas Restaurant & Market, nestled in the vibrant Lake Nona community, is seeking a passionate and dedicated Sous Chef to join our culinary team. As a Sous Chef, you’ll work closely with our Executive Chef to deliver exceptional dining experiences that reflect our commitment to creativity, quality, and sustainability.

Why Join Canvas Restaurant & Market?

Be part of a dynamic, growing team in the heart of Lake Nona.
Competitive salary and benefits.
Opportunity for career advancement within the Tavistock Restaurant Collection.

If you’re ready to bring your culinary skills to a place that celebrates innovation and quality, we want to hear from you! Apply today and be part of the Canvas family.

POSITION SUMMARY

The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our team, guests, vendors, and our community. The Sous Chef manages costs, builds Team membership and maintains accountability for achieving success in these areas.

ESSENTIAL FUNCTIONS

Essential Functions Statement(s)

Coach and train Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale.
Conducts interviews following proper hiring and selection procedures.
Works all stations in the Back of House to assist Team Members during peak times and to maintain service and quality standards.
Create, cost, and prepare daily specials.
Communicate daily specials, shift priorities, and daily productions to all Team Members to ensure they are prepared and set up for success.
Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained.
Ensure sanitation procedures are in place and the restaurant is clean and organized at all times.
Adheres to alcohol awareness procedures.
Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food.
Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
Inspect, count, and perform inventory levels of walk-ins, freezers, prep area, coolers, and dry storage.
Monitor and evaluate products and services provided by vendors to ensure adherence to Tavistock’s standards.
Assume Chef’s duties in the absence of the Executive Chef.