Sous Chef at Hawkers Asian Street Food

St. Petersburg, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

0.0

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Culinary Management, Operations Leadership, Food Quality Standards, Food Procurement, Inventory Management, Recipe Adherence, Plate Presentation, Staff Coaching, Sanitation, Food Safety, Vendor Relations, Team Motivation, Problem Solving, Disciplinary Issues, Health Department Audits

Industry

Restaurants

Description

Description Hawkers is looking for great hospitality leaders in the St. Pete/Sarasota FL area! Being a Hawkers Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers leader is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. EXPERIENCE REQUIRED: Two years of kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What’s in it for you? Highly Competitive Salary + Benefits + 401K Achievable Quarterly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements Maintains food quality standards for the restaurant. Assists Executive Chef in overseeing all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Ensures that clear feedback is provided to the entire kitchen team, including staff and management. Conducts daily pre-service meetings. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Ensures that target ticket times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits, and training staff on proper sanitation guidelines. Ensures adherence to food safety, sanitation, and storage practices, through proper training and Supervision. To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability. Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness. Strictly follows and adheres to recipes and procedures per Jolt. Completes Culinary line checks, and sanitation checks daily. Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team members’ morale. Ability to perform the duties and responsibilities of all management positions within the restaurant. Regularly counsels and coaches team members. Assists Executive Chef with formal evaluations of staff. Execute effectively and train other team members as applicable and other company systems. Train, develop, and motivate team members and leaders to meet or exceed established standards. Training and following the training guide program and team members to have a passing score to be in position. Ensures maintenance of a safe and harassment-free workplace. Takes quick and responsible action in solving problems and can use reason when dealing with disciplinary issues. Other duties may be assigned as the need arises. Physical Demands: Ability to read and write in English to process paperwork and follow up on any actions necessary. Manual dexterity is needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 50 lbs.

Responsibilities

The Sous Chef acts as an Operations Leader supporting the company's values, focusing on achieving desired results, long-term profitability, and developing restaurant staff. This role involves maintaining food quality standards and assisting the Executive Chef in overseeing all phases of food procurement, production, and service.