JOB OVERVIEW

We are seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in fine dining and catering environments. As a Sous Chef, you will assist the Head Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role requires excellent leadership skills and the ability to manage a diverse team while maintaining a positive work environment.

SKILLS

• Proven experience in a culinary role within the food industry, particularly in fine dining or catering settings.
• Strong leadership abilities with experience in team management and supervising kitchen staff.
• Proficient in food preparation techniques, cooking methods, and menu planning.
• Knowledge of food safety standards and best practices for food handling.
• Excellent organizational skills with a focus on inventory management and control.
• Ability to thrive in a fast-paced environment while maintaining attention to detail.
• Experience in restaurant management or hospitality is preferred.
• Familiarity with dietary department operations is a plus.
• Bartending experience is advantageous but not required. Join our team as a Sous Chef where your culinary expertise will help us create memorable dining experiences for our guests!
  Job Types: Full-time, Part-time
  Pay: $500.00 - $1,562.50 per week
  Expected hours: 20 per week

Benefits:

• Relocation assistance

Application Question(s):

• Why did you become a chef?

Ability to Commute:

• Miami, FL 33130 (Preferred)

Ability to Relocate:

• Miami, FL 33130: Relocate before starting work (Preferred)

Work Location: In perso

• Assist in the preparation and presentation of high-quality dishes in accordance with restaurant standards.
• Supervise kitchen staff, providing guidance and training to ensure efficient food production and service.
• Manage inventory control, including ordering supplies and maintaining stock levels to minimize waste.
• Collaborate with the Head Chef on menu planning and development, incorporating seasonal ingredients and customer preferences.
• Ensure compliance with food safety regulations and maintain cleanliness throughout the kitchen area.
• Oversee shift management, ensuring smooth operations during service hours.
• Participate in catering events as needed, providing exceptional service to guests.
• Maintain effective communication with front-of-house staff to ensure seamless service delivery.