Sous Chef or Kitchen Manager

Fresh Meal Plan, LLC; Boca Raton (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player in the wellness and fitness services sector is seeking a dynamic Sous Chef or Kitchen Manager. This role involves collaborating with the Executive Chef to oversee kitchen operations, train staff, and ensure the highest quality of food production. You'll be part of a passionate team dedicated to delivering healthy and delicious meals while maintaining a positive work environment. If you thrive in a fast-paced culinary setting and have a knack for leadership, this opportunity is perfect for you. Join a company that values health, quality, and teamwork.

Qualifications

• 3+ years experience as a Sous Chef or Kitchen Manager.
• Knowledge of food cost, inventory, and purchasing procedures.

Responsibilities

• Assist Executive Chef in managing kitchen staff and operations.
• Ensure quality and consistency in food production.
• Maintain cleanliness and organization in the kitchen.

Skills

Time Management

Attention to Detail

Independence

Accuracy and Thoroughness

Tools

MS Office

Job description

Join to apply for the Sous Chef or Kitchen Manager role at Fresh Meal Plan

Fresh Meal Plan delivers healthy and delicious food to clients locally and nationally. We are a rapidly growing, privately held company focused on delicious food, healthy living and longevity. We offer a great working environment with health-minded people that have great attitudes.

If this appeals to you and you love working with people then please keep reading.

Summary of Position:

Works with Executive Chef and other culinary team members, a sous chef must possess the ability to quickly and authoritatively delegate job tasks to the staff. They must also be able to draw upon their experience as a culinary chef to work in many different roles to effectively coach and mentor cooks & prep cooks.

Duties & Responsibilities:

• Assist and support the Executive Chef
• Assist in selecting, training, supervising, disciplining and counseling staff in the kitchen
• Coordinates and participates in the tasks of cooks and other kitchen personnel to ensure efficient and quality product is consistently produced
• Assists in maintaining inventory; food and non-food items necessary for kitchen operations
• Oversee production of food operations
• Assumes 100% responsibility for quality of products served.
• Oversees and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Ensures cook portioning food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary production area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen.
• Performs other related duties as assigned by the Executive Chef.

Skills:

• Uses time efficiently and completes work in a timely manner
• Demonstrates attention to detail
• Demonstrates accuracy and thoroughness
• Demonstrates the ability to work independently.

Physical Demands and Other Requirements:

• Candidate should have at least 3 years of Sous Chef or Kitchen Manager experience
• Knowledge of purchasing, ordering, receiving, food cost and inventory procedures
• Working knowledge of MS Office including (Word, Excel)
• Regularly required to stand for 8 or more hours
• Regularly required to use hands
• Occasionally required to lift up to 30 pounds.
• Regularly required to bend down to floor level or reach above eye level
• Must have reliable transportation
• Must have reliable means of communication
• Must be able to communicate clearly with employees & managers

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Wellness and Fitness Services