Sous Chef Fine Dining Steakhouse at Chophouse Nocatee

Nocatee, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Aug, 26

Salary

0.0

Posted On

04 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Menu development, Food safety, Sanitation, Inventory management, Cost control, Staff training, Team motivation, Kitchen operations, Food preparation, Plating, Time management, Multitasking, Communication, Interpersonal skills, Quality control

Industry

Description

Sous Chef for the grand opening of ChopHouse at Nocatee. http://chophousenocatee.com/ Typical responsibilities:  Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency.  Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth.  Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible.  Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.  Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control.  Monitor food quality and freshness, actively participate in regular inspections, and take appropriate corrective actions when necessary.  Assist in training and mentoring kitchen staff, guiding proper cooking techniques, safety procedures, and sanitation practices.  Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests.  Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. Qualifications:  Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment.  A culinary degree or equivalent professional training is preferred.  Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles.  Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture.  Excellent organizational and time management skills, with the ability to multitask and prioritize effectively.  Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards.  Passion for quality food, creativity, and staying updated with industry trends and innovations.  Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail.  Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests.

Responsibilities

The Sous Chef will support the Executive Chef in managing daily kitchen operations, including food preparation, quality control, and staff supervision. They are also responsible for developing seasonal menus, maintaining inventory, and ensuring strict adherence to food safety and sanitation standards.