Executive Sous Chef

Opal Corporate Office•Fort Myers, FL

About The Position

The Executive Sous Chef sets up and executes hot food for restaurant service and breakfast hot food for banquet events. The role manages and trains sous chefs, line cooks, production cooks, breakfast buffet attendants, stewards, and other hourly associates. It also supports culinary operations, addresses kitchen-related issues, maintains food safety and sanitation standards, manages vendor orders and kitchen stations, and plans special occasion menus and appealing dish presentations. The position requires willingness to relocate to Naples, Clearwater, and/or Sarasota.

Requirements

Previous experience is required.
Must be able to work long hours, weekends, evenings, and holidays.
High standard of cleanliness and understanding of food safety practices.
Clear and concise verbal and written communication, including email communication.
Understanding of kitchen equipment.
Willingness to relocate to Naples, Clearwater, and/or Sarasota.

Nice To Haves

High school diploma or GED is a plus but not required.

Responsibilities

Set up and execute hot food for the restaurant.
Set up and execute breakfast hot food for banquet events.
Manage sous chefs, line cooks, production cooks, breakfast buffet attendants, and stewards.
Train and mentor sous chefs and hourly associates.
Address kitchen-related problems and incidents in a timely and effective manner.
Complete opening, daily, and weekly checklists as necessary.
Understand state health codes and follow company standard operating procedures.
Uphold health and safety standards by enforcing high sanitation standards.
Work collaboratively on banquets and buffets with a can-do attitude.
Work with the culinary management team to care for product, multitask, and work quickly and efficiently.
Manage daily vendor orders and keep coolers and storerooms organized.
Set up, maintain operations at, and break down hot and cold stations.
Plan and prepare special occasion menus, including holiday brunches and buffets.
Develop unique and visually appealing plating designs for new dishes.
Communicate kitchen equipment issues to the engineering department.