Sous Chef - Lead Kitchen, KPI Bonuses & Benefits

Bristol Facilities; Jacksonville (FL); Sur place; USD 34 000 - 41 000; Plein temps

Avantages offerts par ce poste

Medical, Dental, Vision, and Disabilit

Access to Company Vehicles

Weekly KPI Bonuses

401(k) retirement plan

Paid holidays, personal, and vacation

Résumé du poste

Bristol Facilities seeks a Sous Chef to direct and participate in the preparation, seasoning, and cooking of a variety of dishes in a healthcare-focused kitchen in Jacksonville, FL.

The role involves ordering supplies, supervising cooks, maintaining sanitation, and ensuring quality while contributing to menu planning and cost estimation. The position emphasizes reliability, teamwork, and professional appearance in a fast-paced environment.

Qualifications

• College certificate or two to four years related experience and/or training required.
• Ability to interpret and perform basic computer functions including MS Office suite.

Responsabilités

• Check the quality of raw or cooked food to ensure standards are met.
• Monitor sanitation practices to ensure compliance with standards and regulations.
• Check quantity and quality of received products.
• Order or requisition food or supplies to ensure efficient operation.
• Supervise cooks and kitchen staff in food preparation and maintenance.
• Inspect supplies and equipment to ensure conformance to standards.
• Determine food presentation and create decorative displays.
• Instruct staff in preparation, cooking, garnishing, and presentation.
• Estimate amounts and costs of required supplies and ingredients.
• Collaborate with team to plan menus considering seasonality and customer volume.

Formation

College or university program certificate

Outils

MS Office

Outlook

Word

Excel

Description du poste

Bristol Facilities seeks a Sous Chef to direct and participate in the preparation, seasoning, and cooking of a variety of dishes in a healthcare-focused kitchen in Jacksonville, FL.

The role involves ordering supplies, supervising cooks, maintaining sanitation, and ensuring quality while contributing to menu planning and cost estimation. The position emphasizes reliability, teamwork, and professional appearance in a fast-paced environment.