Catering Sous Chef

EBSCO Industries Inc•Panama City Beach, FL

7d•$26

About The Position

A TOWN WHERE EVERY DETAIL, FROM VISION TO EXECUTION, MAKES LUXURY SEEM SIMPLE. Alys Beach is a master-planned 158-acre beach community in active development that includes luxurious private dining, recreation and retail amenities and experiences, vacation rentals and several signature annual events. With our purpose driven by excellence in accountability, commitment, integrity, passion, respect and unity, our employees are the foundation behind the beauty and design of Alys Beach. Alys Beach offers an industry leading compensation plan, medical/dental/vision benefit plans beginning on day one; including life insurance and other ancillary benefits, profit sharing and employee perks. Job SummaryThe Sous Chef's primary function involves the supervision of daily production of food items as it relates to all stations in the kitchen, maintaining a clean and efficient work environment, operating kitchen equipment and includes gaining food and beverage knowledge, as well as a commitment to deliver a high level of service. $26.00 per hour. First day medical benefits and company profit sharing. $1,000 sign-on bonus for this position.

Requirements

A minimum of 5-year food and beverage experience with at least 2 years in a supervisor role preferred.
A culinary degree, certificate or attendance at a culinary school is preferred.
Ability to complete safety training and certifications.
Ability to communicate professionally with guest, owners, and other associates.
Ability to stand, sit, and/or walk for an extended period of time.
Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Ability to move, carry, lift push, pull, and place objects weighing less than or equal to 50 pounds without assistance.
Ability to tolerate exposure to smoke, steam, loud noises, wet conditions.
Ability to work in the heat and/or cold, often with extended exposure to the sun.

Responsibilities

Assist in Communication with in the culinary department and restaurant team.
Understanding of ordering and proper food storage/rotation.
Food Cost Controls and Overall Sanitation of the Kitchen.
Monitor food quality while foods are being prepared.
Taste foods for correct seasoning.
Prepare ingredients for cooking, including portioning, chopping, storage, and rotation of foods.
Prepare foods to recipes, quality standards, presentation standards.
Prepare special meals and substitute items.
Assist in proper safe food handling procedures.
Able to train and serve as a role model for new associates.
Welcome and acknowledge all guests and associates according to company standards.
Anticipate the needs of our guest and owners.
Take an active role in reporting maintenance needs, accidents, and unsafe working conditions.