Sous Chef: Lead Menu Innovation in High-Volume Kitchen

Unidine; Delray Beach (FL); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Job summary

Unidine is seeking a Sous Chef for Delray Beach, FL to lead culinary operations in a high-volume environment, assist in menu development, and supervise kitchen staff under the Executive Chef. This role focuses on quality, efficiency, and guest satisfaction.

Responsibilities include cost controls, menu planning, catering event execution, and launching new culinary programs with support from marketing and culinary teams. Prior kitchen leadership and ServSafe are highly valued.

Qualifications

• A.S. or equivalent experience in culinary/kitchen management.
• Progressive culinary/kitchen management experience preferred.
• Catering experience a plus; high-volume operations background.
• Comprehensive knowledge of food trends, cost controls, and sanitation.
• Proficiency with Microsoft Office suite.

Responsibilities

• Assists the Executive Chef with cost controls and expenditure management.
• Assists in planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary team.

Skills

Culinary management

Catering experience

High-volume ops

Sanitation knowledge

MS Office

Education

A.S. or equivalent

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Job description

Unidine is seeking a Sous Chef for Delray Beach, FL to lead culinary operations in a high-volume environment, assist in menu development, and supervise kitchen staff under the Executive Chef. This role focuses on quality, efficiency, and guest satisfaction.

Responsibilities include cost controls, menu planning, catering event execution, and launching new culinary programs with support from marketing and culinary teams. Prior kitchen leadership and ServSafe are highly valued.