Sous Chef at Roland Oberer Garten- u. Landschaftsbau GmbH

Winter Park, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Planning, Kitchen Operations, Food Safety, Staff Training, Inventory Management, Food Cost Control, Plating, Team Management, Recipe Development, Sanitation Standards, Labor Scheduling

Industry

Description

Description ** Willingness to work nights, weekends, and holidays as required** Position Summary As Sous Chef at The Chapman, you will act as the second-in-command in the kitchen, supporting the Executive Chef in all day-to-day culinary operations. You’ll help lead the team, maintain quality and consistency, ensure efficient service, and uphold food safety and standards. Your role is critical in bridging the vision of the Executive Chef and the execution on the line. Key Responsibilities Assist the Executive Chef in planning, developing, and executing menus, specials, and seasonal dishes Lead and supervise kitchen staff (line cooks, prep cooks, etc.), offering direction, training, and feedback Manage food preparation and production to ensure consistency in quality, presentation, and portion sizes Help oversee kitchen operations during service periods; ensuring timing, coordination, and execution are optimal Monitor stock levels, inventory, and ordering of ingredients, coordinating with purchasing and receiving Maintain and enforce food safety, sanitation, and cleanliness standards in accordance with local health codes Participate in recipe development, food cost analysis, and menu engineering to maximize margin and minimize waste Work with the Executive Chef to schedule labor, optimize staffing, and adjust for volume fluctuations Serve as acting Executive Chef when needed (during absence) Collaborate with front-of-house leadership to ensure communication and smooth coordination between service and kitchen Mentor, develop, and coach junior kitchen staff; help build a strong, motivated culinary team Requirements Qualifications & Skills Proven experience in a sous chef or senior cook role, ideally in a fine dining or elevated restaurant setting Strong culinary background with a solid knowledge of cooking techniques, kitchen operations, and plating Food safety certification (e.g. ServSafe) or equivalent Excellent leadership, communication, and team management skills Ability to thrive under pressure and manage multiple tasks in a fast-paced environment Good understanding of food cost control, yield, and inventory management Creativity and knowledge of trends in cuisine, technique, flavor combinations Commitment to high standards, consistency, and attention to detail Willingness to work nights, weekends, and holidays as required

Responsibilities

Act as the second-in-command to the Executive Chef, overseeing day-to-day culinary operations and supervising kitchen staff. Responsible for maintaining food quality, consistency, and safety standards while managing inventory and production.