In-Room Dining Sous Chef at The Boca Raton

Boca Raton, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Sep, 26

Salary

0.0

Posted On

26 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hot Food Preparation, Cold Food Preparation, Sanitation Standards, Health Code Compliance, Kitchen Equipment Operation, Recipe Scaling, Staff Supervision, Inventory Management, Menu Planning, Scheduling, Cost Control, Quality Control

Industry

Hospitality

Description

Summary The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. * Thorough knowledge of hot and cold food preparation. * Good working knowledge of accepted sanitation standards and health codes. * Extensive skill in usage of slicers, mixers, grinders, food processors, etc. * Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. * Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. * Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. * Ability to perform duties in confined spaces. * Ability to perform duties within extreme temperature ranges. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. * Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. * Maintains vacation schedule for proper staffing. * Reports any equipment in need of repair to chef and engineering, for service. * Performs other duties as requested, such as V.I.P. parties and staff meetings. Essential Functions 60% Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items. 15% Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations. 10% Adheres to control procedures for cost and quality. 5% Assists in menu planning activities. 5% Assists in scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line. Internal Relationships Position directly reporting to The Chef in charge of the department. Qualifications * Any Combination of education, training or experience that provides the required knowledge, skills, and abilities. Education/Experience Requirements * High school diploma required. Culinary or Apprenticeship program preferred. Three to five years cooking experience required. Prior hotel and restaurant cooking experience preferred. In the United States we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Responsibilities

Supervises kitchen staff in the preparation, cooking, and garnishing of food items while ensuring strict adherence to health department regulations. Manages operational tasks including staff scheduling, cost control, and equipment maintenance reporting.