Executive Sous Chef, Beach Club

The Boca Raton • Boca Raton, FL

2d • Onsite

About The Position

The Executive Sous Chef must possess a thorough knowledge of hot and cold food preparation, good working knowledge of accepted sanitation standards and health codes, and extensive skill in the usage of kitchen equipment. Basic mathematical skills are necessary for understanding recipes, measurements, requisition amounts, and portion sizes. The ability to read, write, and understand the English language is required for completing requisitions, reading recipes, and communicating with other employees and managers. Sufficient manual dexterity is needed to use all kitchen equipment. The role involves performing duties in confined spaces and within extreme temperature ranges. This position may also perform supportive functions such as supervising daily cleaning of walk-in and reach-in boxes, maintaining vacation schedules for proper staffing, reporting equipment in need of repair, and performing other duties as requested, such as V.I.P. parties and staff meetings.

Requirements

• High school diploma required.
• Three to five years cooking experience required.
• Ability to read, write and understand the English language to complete requisitions, read recipes and communicate with other employees and managers.
• Sufficient manual dexterity of hand in order 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.

Nice To Haves

• Culinary or Apprenticeship program preferred.
• Prior hotel and restaurant cooking experience preferred.

Responsibilities

• 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 so as to comply with Health Department regulations.
• Adheres to control procedures for cost and quality.
• Assists in menu planning activities.
• Assists in scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: High school or GED