Sous Chef/Kitchen Supervisor at Bern's Steak House

Tampa, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Staff Training, Kitchen Operations, Scheduling, Food Preparation, Team Management, Communication, Problem Solving, Serv-Safe Compliance, Knife Safety, Inventory Management, Technology Proficiency, Time Management, Conflict Resolution, Quality Control, Sanitation

Industry

Beverage Manufacturing

Description

Job Summary: Bern's Steak House Sous Chefs are responsible for ensuring the exceptional preparation of food for all our guests and employees. They must have strong leadership qualities to develop and maintain a respectful environment that is consistent and in accordance with both the Executive Chef and Ownership's standards. Essential Functions Assist in maintaining a motivated, interactive positive team Assist with training staff Responsible for daily function of the kitchen operations Maintain professionalism with team members, managers and guests. Handle daily scheduling of team members and make adjustments when necessary Solve team member issues such as call outs or any other daily issue that should arise with team members Monitor hours and watch the flow of business and make cuts appropriately as to not negatively affect the service levels. Ensure prep and execution of food Ensure team is in proper uniform/approved attire Demonstrate positive communication with team Maintain fair and consistent coaching and counseling Attend meetings as necessary Communicate and maintain positive inter-departmental relations Ability to work efficiently and effectively Ability to work flexible shifts: nights, weekend, holidays Ability to perform all functions in the kitchen and assist where needed Ability to work under pressure Ability to work long hours standing over hot stoves and grills Ability to work as a team in a stressful, fast-paced environment General cleaning to include equipment, floors, walls, coolers, and freezers Knowledge of different cooking recipes and all kitchen equipment Able to make great quality food Communicate with Chef de Cuisine and Executive Chef next shift any issues Follow Serv-Safe sanitary compliance throughout every area working in the kitchen Follow all safety procedures to include knife safety Maintain the kitchen work area in an orderly and clean condition Follow proper hand washing procedures Stock supplies for the kitchen in specified locations and maintain area in order Sort and remove trash and clean the garbage cans daily Assist with loading and unloading of food deliveries and supplies when needed Maintain a professional presentable uniform and personal grooming Maintain a sense of ownership for the restaurant Education & Experience High School diploma or higher Five years previous culinary experience required Excellent Interpersonal skills Excellent communication skills, both verbal and written Ability to use technology e.g. tablets, Email, Spreadsheets Physical Demands Ability to sit or stand for extended periods of time Ability to communicate clearly Corrected vision to normal range Ability to work long hours as needed Ability to lift 25 – 50 lbs. Ability to use knives and kitchen machinery safely and effectively Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the restaurant, and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary Benefits and Perks Immediate Closed On Monday Holiday Bonus Shift Pay for Thanksgiving Day and Christmas Eve Tenured Accrual for Paid Time Off Begins On Your Date of Hire; Leave, Vacation, Emergencies and Sick Days (64 to 160 hours) Custom Supplemental Insurance Coverages Through AFLAC Life Insurance Policy (10-, 20-, & 30-year terms) Short Term Disability Income Insurance Accident Advantage On/Off Job Insurance Cancer Protection Insurance Critical Care Protection Insurance Hospital Choice Insurance Bereavement Pay for Loss of Immediate Family, Extended Family, and Pets Family First Discounts 50% off entire bill at Haven restaurant & bar for employee and up to 3 guests 50% off food and non-alcoholic drinks at Bern’s Steak House for employee and up to 3 guests 50% off food and non-alcoholic drinks at the Harry Waugh Dessert Room for employee and up to 3 guests 20% off total purchase at Bern’s Fine Wines & Spirits retail store 20% off entire bill for all meal periods at Élevage SOHO Kitchen & Bar for employee 20% off Spa Services at Spa Evangeline for employee 20% off Epicurean Theatre classes per online purchase Marriott Friends and Family Discount for hotel accommodations Complimentary Manager Shift Meal from the Restaurant’s Menu Free, Secure, Covered Parking Continued Education through Management Training Courses Educational Travel and Experiences for some Culinary, Wine and Spirits Positions 90-Days Custom Packaging Health Plan Options with Tenured Based Employer Contribution Health Dental Vision Internal Career Growth Opportunities 1-Year 401K Employer Match of 25% Up to the First 6% Education Reimbursement Program for Approved Courses and Certifications with Supplemental Reimbursement for Travel and Materials The Company values a diverse workforce with all the unique qualities that individuals of various backgrounds and experiences offer our organization. We are committed to providing opportunities and developing employees to their fullest potential without regard to race, color, gender, age, religion, national origin, marital status, military status, disability, sexual orientation or any other status protected by law.

Responsibilities

The Sous Chef is responsible for overseeing daily kitchen operations, ensuring food quality standards, and managing staff performance. They must maintain a safe, clean, and efficient kitchen environment while fostering a positive team culture.