Sous Chef - Levant Restaurant

The Condado Collection; San Juan (PR); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

401(k)

Health Insurance

Vision Insurance

Dental Insurance

Life Insurance

Paid Holidays

Job summary

The Condado Collection in Puerto Rico seeks a seasoned Sous Chef to lead culinary operations across our high-volume dining venues. Under the Executive Chef, you will oversee staff, maintain quality, and ensure cost controls while delivering exceptional guest experiences.

The ideal candidate has at least six years as a Sous Chef in fine dining or multi-outlet settings, is bilingual in Spanish and English, and thrives under pressure.

Qualifications

• 6 years minimum as Sous Chef in a high-volume, multi-outlet hotel/restaurant/kitchen or Fine Dining setting.
• Management experience.
• Financial knowledge.

Responsibilities

• Assist the Executive Chef in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Responsible for all aspects of managing the culinary team, ensuring quality preparation of all menu items and proper handling/storage of all food items per company standards.
• Coordinate the purchase of all food items and develop menus while maintaining approved food and labor costs.
• Demonstrate a hands-on approach to all products produced in the department, ensuring quality, presentation, and consistency meet company standards.
• Assist with the development of standardized recipes for all menu items.

Skills

Hospitality oriented

Bilingual (Spanish & English)

Job description

The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment.

A unique dining experience curated by acclaimed Chef Michael White. Inspired by the Mediterranean, offering a unique menu infused with his signature style and a global palette, promising a remarkable gastronomic journey. We aim to create experiences and inspire journeys not only for our guests, but also our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let’s create a collection of memories together!

Key Responsibilities

• Assists the Executive Chef in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.
• Responsible for all aspects of managing the culinary team, ensuring the quality preparation of all menu items and the proper handling/storage of all food items in accordance with company standards.
• Coordinates the purchase of all food items and develops menus while maintaining approved food and labor costs.
• Demonstrates a hands-on approach to all products produced in the department, ensuring quality, presentation, and consistency meet company standards.
• Assists with the development of standardized recipes for all menu items.
• Ensures that recipes are accurate and updated as needed.
• Ensures the appropriate quantity of items are prepared according to forecasted demand and delivered promptly to the designated outlet for guest enjoyment.
• Responsible for the complete setup, cleanliness, and organization of the department/kitchen areas within the restaurant.
• Stays informed on industry trends in the world of culinary.
• Creates recipe cards for all menu items and trains staff to use them.
• Prepares stations properly and on time for each service period.
• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Estimates food consumption, places orders or requisition supplies, and retrieves food from storage as needed.
• Keeps records and accounts.
• Understands the impact of kitchen operations on the overall property’s financial goals and objectives.
• Follows all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the supervisor.
• Completes safety training and certifications.
• Develops and maintains positive working relationships with others, supports the team in reaching common goals, and listens and responds appropriately to the concerns of other employees.
• Ensures uniform and personal appearance are clean and professional, and maintains confidentiality of proprietary information.
• Performs other reasonable job duties as requested by the Executive Chef.

Qualifications

• Hospitality oriented
• 6 years min. as Sous Chef in a high volume, multioutlet hotel, restaurant, kitchen or in a Fine Dining setting.
• Management experience.
• Financial knowledge.
• Able to handle difficult situations effectively
• Able to work quickly and efficiently, especially under pressure
• Must be able to bend, squat, stretch, stand for 2-3 hours at a time, and lift weighing up to 50 pounds
• Flexibility to work various shifts, including evenings, weekends, and holidays
• Should work well under pressure, even with minimal supervision
• Fully bilingual (Spanish & English)

Benefits

• 401(k)
• Employer Contribution to 401(k)
• Health Insurance
• Vision Insurance
• Dental Insurance
• Life Insurance
• Paid Holidays

The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.