Executive Sous Chef, Beach Club

The Boca Raton • Boca Raton, FL

2d • $95,000 - $102,000 • 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 various kitchen equipment. Basic mathematical skills are necessary for understanding recipes, measurements, and portion sizes. The ability to read, write, and understand English is required for communication and completing tasks. Sufficient manual dexterity is needed for using kitchen tools, and the ability to perform duties in confined spaces and within extreme temperature ranges is also necessary. This role involves supervising daily cleaning, maintaining vacation schedules, reporting equipment issues, and performing other duties as requested for VIP parties and staff meetings. The Executive Sous Chef assists with training, assigning duties, and supervising kitchen staff, ensures proper receiving, storage, and rotation of food products, adheres to cost and quality control procedures, assists in menu planning, and helps schedule culinary staff for optimal coverage and payroll management.

Requirements

• 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 necessary to understand recipes, measurements, requisition amounts and portion sizes.
• 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.
• High school diploma required.
• Three to five years cooking experience required.

Nice To Haves

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

Responsibilities

• 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.
• 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.

What This Job Offers

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