The Flamingo Grill Jr. Sous Chef at The Boca Raton

Boca Raton, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jul, 26

Salary

30.5

Posted On

25 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food preparation, Sanitation standards, Kitchen equipment operation, Menu planning, Inventory management, Staff supervision, Budgeting, Culinary leadership, Recipe development, Quality control, Health code compliance, Mathematical skills, Communication, Team organization, Manual dexterity

Industry

Hospitality

Description

Summary The ideal candidate must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. * Thorough knowledge of hot and cold food preparation. * Good working knowledge of accepted sanitation standards and health codes. * Extensive skill in usage of slicers, mixers, grinders, food processors, etc. * Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes. * Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. * Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. * Ability to perform duties in confined spaces. * Ability to perform duties within extreme temperature ranges. * Sourcing ordering and receiving the highest quality ingredients * Developing, teaching, and maintaining all recipes and techniques * Organizing a large team and holding the culinary and stewarding teams accountable for their responsibilities * Overseeing and maintaining a smooth professional service * Maintaining all kitchen equipment and following up for any repairs needed * Maintaining high standards of cleanliness and organization * Overseeing scheduling and inventory to work within a set budget * Act as the culinary leader in the kitchen during the Chef absence Essential Functions Job duties include, although are not limited to: * Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items. * Ensures proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations. * Adheres to control procedures for cost and quality. * Assists in menu planning activities. Internal Relationships Reports to the to The Chef in charge of the department. External Relationships Has regular contact with guests and members Qualifications and Education/Experience Requirements * Any Combination of education, training or experience that provides the required knowledge, skills, and abilities. * High school diploma required. Culinary or Apprenticeship program preferred. Three to five years cooking experience required. Prior hotel and restaurant cooking experience preferred. Physical Requirements Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing. In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Responsibilities

The Jr. Sous Chef assists in supervising kitchen staff, managing food preparation, and ensuring compliance with health and safety standards. They are also responsible for menu planning, inventory control, and maintaining high standards of cleanliness and professional service.