Sous Chef - Lead Kitchen Team | Growth, Benefits

The Terrace Grille; Lakeland (FL); Presencial; USD 42.000 - 65.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Paid Time Off

Health insurance

401(k) with employer match

Hotel discounts

Career growth opportunities

Volunteer time

Lifestyle discount

Descripción de la vacante

Naples Hotel Group is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, improve food safety, and mentor team members. You will help uphold high standards of cleanliness, presentation, and guest satisfaction across events and the restaurant.

Responsibilities include menu execution for events, collaborating on new techniques, ensuring quality, and controlling costs while leading the kitchen in the Executive Chef's absence.

Formación

• 2-3 years of culinary experience in a professional kitchen, with 1 year in a supervisory or lead line cook role.
• ServSafe Food Handler certification required; Manager certification preferred or willingness to obtain.

Responsabilidades

• Assist in preparation and execution of menus for restaurant, banquets, holidays, and events.
• Collaborate with Executive Chef to test new techniques and recipes.
• Ensure food quality, taste, and presentation meet standards.
• Prepare ingredients and cook according to recipes and event needs.
• Maintain kitchen cleanliness and sanitation throughout shift.
• Monitor temperatures and waste logs as assigned.
• Support training and development of line cooks and kitchen staff.
• Lead the kitchen team in the absence of the Executive Chef.

Conocimientos

Culinary experience

Food safety

Training/mentoring

Communication

Time management

Descripción del empleo

Naples Hotel Group is seeking a Sous Chef to support the Executive Chef in daily kitchen operations, improve food safety, and mentor team members. You will help uphold high standards of cleanliness, presentation, and guest satisfaction across events and the restaurant.

Responsibilities include menu execution for events, collaborating on new techniques, ensuring quality, and controlling costs while leading the kitchen in the Executive Chef's absence.