Sous Chef at Duffy s Management Inc

Naples, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Jul, 26

Salary

65000.0

Posted On

26 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Craftsmanship, Menu Development, Staff Management, Food Safety, Sanitation Standards, Vendor Management, Inventory Management, Plating Design, Team Leadership, Multi-tasking, Communication, Kitchen Operations

Industry

Description

Annie’s Bistro seeking passionate and skilled Sous Chef to join our chef-driven, scratch kitchen team. At the heart of our restaurant is a commitment to culinary craftsmanship, seasonal ingredients, and creative menu development. This is an exceptional opportunity for Chefs who want to learn, grow, and contribute to an elevated dining experience, while working in a collaborative, professional, fast-paced environment, and an elite team of Culinary professionals Annie’s Bistro, located within the luxury setting of “Olde Naples Hotel” settled in the heart of the Olde Naples district is going to be the next culinary hot spot for the area. You would be working with the freshest coastal ingredients and fine dining American Cuisine. Our culinary team is being led by Executive Chef Chris Barre. Chef Barre has led many award-winning Culinary programs around the world and believes in creating a culture of respect and professionalism for his team. Pay starts at $65,000 and is based on experience Benefits: * Health Insurance * Dental Insurance * Life Insurance * Vision Insurance * 401(k) * Free Associate Parking * Free Meal for every shift worked * 25% Discount in Resort Outlets * Hotel Discounts with OPL * Friends and Family Discount Responsibilities: * Sets up and execute hot food for restaurant * Sets up and execute breakfast hot food for banquet events * Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards * Is responsible for training and mentoring all hourly associates * Addressing all kitchen-related problems and incidences in a timely and effective manner * Completes all opening, daily, and weekly checklists when necessary * Understands state health codes and follows all company standard operating procedures * Ensuring all health and safety standards are upheld by enforcing high sanitation standards * Works as a team for all banquets and buffets with a “can do” attitude * Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently * Is responsible for daily vendor orders while keeping coolers and store rooms organized * Is responsible for setting up, maintaining operations, breaking down hot and cold stations * Planning and preparing special occasion menus including holiday brunches and buffets * Developing unique and visually appealing plating designs for new dishes Qualifications: * High School Diploma/GED a plus but not required * Previous experience a plus * Must be able to work long hours, weekends, evenings and holidays * Must have a high standard of cleanliness and understanding of food safety practices * Must be clear and concise with verbal and written communication including emails * Must understand all kitchen equipment and communicate issues with the engineering department The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks. We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.

Responsibilities

The Sous Chef is responsible for managing kitchen staff, overseeing daily production, and ensuring high standards of food safety and sanitation. They will also assist in menu development, vendor ordering, and training hourly associates to maintain a professional kitchen environment.