Sous Chef - Wesley Chapel

Florida Avenue Brewing Co.; Wesley Chapel (FL); On-site; USD 48,000 - 52,000; Full time

Benefits offered by this job

Health, Dental, Vision Insurance

401k with Company Match

Paid Time Off

Free Draft Beer

Job summary

Florida Avenue Brewing Co. is seeking a Sous Chef to support the culinary program, assist with planning, ordering, inventory, and food preparation, while upholding quality and presentation.

This role will mentor culinary staff and coordinate with front-of-house team to ensure superior service. The candidate should have at least two years in culinary roles, including management, with ServSafe Manager certification preferred and a focus on cost controls, sanitation, and guest satisfaction.

Qualifications

• Two years of related culinary experience including management exposure.
• Experience in diverse food service settings (restaurants, hotels, corporate dining, education, healthcare).
• Knowledge of food trends, quality, sanitation, cost controls, and presentation.

Responsibilities

• Assist and collaborate with Executive Chef in planning and directing food preparation.
• Collaborate with FOH management to ensure seamless service.
• Monitor kitchen operation to maintain high standards of quality, service and presentation.
• Create, cost, train, and execute menus and daily specials.
• Oversee kitchen setup, line stations, and inventory controls.
• Lead and instruct kitchen staff on procedures and guidelines.
• Perform administrative duties including emails, meetings, training, and SOP improvements.

Skills

Supervisory leadership

Training & coaching

Multitask & priorities

Excel proficiency

Education

Associate degree or higher

ServSafe Manager certification

Cicerone Beer Server certification

Tools

MS Office (Excel)

Job description

OVERVIEW

The Sous Chef is responsible for supporting the overall success of the food program and overseeing culinary functions. This includes assisting with planning, ordering, inventory, and food preparation, while adhering to Florida Avenue Brewing's culture, guidelines, Health Department regulations, and company standards for food quality, freshness, and presentation. The Sous Chef also motivates, trains, develops, and directs culinary associates to achieve operational objectives and guest satisfaction.

Requirements:

• Open Availability, including nights and weekends.

Essential Duties and Responsibilities:

Specifically, the responsibilities of the position include, but are not limited to, the following activities:

• Assist and collaborate with the Executive Chef and other Sous Chefs in planning and directing food preparation and cooking activities.
• Collaborate with front-of-house management to ensure seamless service delivery.
• Monitor kitchen operation to maintain high standards of quality, service and presentation.
• Assist with menu planning and creation.
• Collaborate with the marketing and culinary team to implement new culinary specials.
• Assist with managing cost controls and expenditures.
• Oversee kitchen preparations to ensure superior product quality and guest satisfaction.
• Lead and instruct kitchen staff on proper procedures and guidelines.
• Create, cost, train, and execute menus and daily specials.
• Assist in food preparation and expedition for events.
• Inform the Chef of necessary items for task completion.
• Ensure standardized recipes are used and followed.
• Responsible for kitchen setup and line station work.
• Maintain kitchen cleanliness.
• Assign daily tasks and duties to the team.
• Perform administrative duties, including email, meetings, training, staff reviews, and SOP/systems improvement.
• Conduct daily/nightly line checks.
• Assist in the coordination and execution of special events.
• Oversee the proper inventory, storage and use of cleaning chemicals.
• Perform other duties as assigned by Executive Chef and leadership.

Experience and Skills:

• Two years of related culinary experience, including one year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends, with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills
• ServSafe or Department of Health Certification preferred.
• Computer skills and knowledge of MS Office products, including Excel.
• Ability to multitask and adjust to changing priorities
• Ability to work varied shifts
• Attention to detail
• Open availability including nights, weekends, and holidays

Education and Certification:

• Associate degree or higher in related field or trade education is preferred
• Servsafe Manager food certification required
• Cicerone Beer Server Certification

Physical Demands:

• Must be able to lift 50 lbs to shoulder height and push or pull 160 lbs
• Must be able to work on your feet for 10 hours
• Must be able to crouch, bend, lift and reach
• Must be able to work in hot, wet, and loud environment

Salary and Benefits:

• Rate of pay commensurate with experience
• $48,000 - $52,000 with kitchen management experience
• Health, Dental, and Vision Insurance
• Short-term disability and long-term disability
• Life Insurance
• Company Holidays
• 401k with Company Match
• Paid Time Off
• Free Draft Beer

Job Snapshot:

• Employment Type: Full-Time
• Job Type: Exempt
• Pay Type: Salary
• Supervisor: Executive Chef

Equal Opportunity:

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class.