Sous Chef: Lead Kitchen, Craft Menus & Train Staff

SA Hospitality Group; Miami (FL); Sur place; USD 55 000 - 70 000; Plein temps

Résumé du poste

SA Hospitality Group is seeking a Sous Chef to support the executive chef in daily kitchen operations, including menu development, inventory management, purchasing and cost control. The role involves guiding staff training, maintaining high food quality and presentation, and ensuring compliance with health standards.

You will manage kitchen logistics in the chef's absence, oversee staff performance, and contribute to new dishes and seasonal changes while coordinating with front-of-house teams

Qualifications

• Ability to work as part of a team and personal cleanliness.
• Ability to communicate and understand direction in English to ensure safety in the workplace.
• Very basic food handling, preparation, and cleaning skills are welcomed.
• Time management and ability to work under pressure to manage high volume of production.
• Active listening and learning skills.
• Reading and speaking comprehension skills.
• Discipline to follow set standards.
• Ability to lift up to 50lbs.

Responsabilités

• Assist with kitchen logistics when chef is absent or assisting chef when present (scheduling, payroll, menu descriptions).
• Assist with staff food training and generation of training materials (creating recipes, scheduling tastings, teaching ingredients and origins).
• Continually review and manage performance of culinary staff; coach and escalate issues to upper management.
• Maintain quality and presentation of food to achieve favorable guest feedback and reviews; ensure 100% consistency during service.
• Assist in creating new offerings (specials and seasonal menu changes).
• Follow procedures for proper ingredient ordering and inventory; keep food costs and labor costs aligned to goals.
• Keep culinary and back-of-house documentation up to date; attend meetings; monitor emails; participate in reporting; ensure health inspections readiness.

Connaissances

Teamwork

English communication

Time management

Discipline

Description du poste

SA Hospitality Group is seeking a Sous Chef to support the executive chef in daily kitchen operations, including menu development, inventory management, purchasing and cost control. The role involves guiding staff training, maintaining high food quality and presentation, and ensuring compliance with health standards.

You will manage kitchen logistics in the chef's absence, oversee staff performance, and contribute to new dishes and seasonal changes while coordinating with front-of-house teams