Sous Chef at Opal Sands Resort

Clearwater, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Aug, 26

Salary

60000.0

Posted On

13 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Safety, Menu Planning, Staff Training, Inventory Management, Plating Design, Sanitation Standards, Vendor Ordering, Banquet Execution, Communication

Industry

Hospitality

Description

We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. Pay Range: $55,000-$60,000 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 executing hot food for restaurants and banquets while managing line cooks, production cooks, and stewards. They oversee daily kitchen operations, including vendor ordering, sanitation enforcement, and the development of special occasion menus.