Sous Chef I- St. Anthony's Friary (St Petersburg, FL)

Compass Group•Saint Petersburg, FL

24d•$54,000 - $58,000•Onsite

About The Position

Bring your culinary passion to a place where your work truly makes a difference. As a Sous Chef I at St. Anthony's Friary in Saint Petersburg, FL, you’ll play a key role in creating exceptional dining experiences while supporting the overall success of our food service program. This is a great opportunity for a chef who enjoys hands-on creativity, teamwork, and meaningful impact. As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness, and presentation. The Sous Chef I, also motivates, trains, develops, and directs the back-of-house associates, preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

Requirements

Must have at least 5 years of related culinary experience, with at least 1 year at the management level.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Supervisory, leadership, training, management, and coaching skills.
Computer skills and knowledge of MS Office products, including with Excel.

Nice To Haves

ServSafe or Department of Health Certification is preferred.
Associate’s degree in Culinary Arts is preferred.

Responsibilities

Assists in coordinating and participating in the preparation and cooking of various food items.
Assists with planning and creating menus.
Rolls out new culinary programs in conjunction with the marketing and culinary team.
Assists with managing cost controls and controlling expenditure.
Performs other duties as assigned.