Sous Chef or Kitchen Manager

Fresh Meal Plan•Boca Raton, FL

9h•$1,000 - $1,400•Onsite

About The Position

Working with the Executive Chef and other culinary team members, a sous chef must possess the ability to quickly and authoritatively delegate job tasks to the staff. They must also be able to draw upon their experience as a culinary chef to work in many different roles to effectively coach and mentor cooks & prep cooks.

Requirements

At least 3 years of Sous Chef or Kitchen Manager experience
Knowledge of purchasing, ordering, receiving, food cost and inventory procedures
Working knowledge of MS Office including (Word, Excel)
Regularly required to stand for 8 or more hours
Regularly required to use hands
Occasionally required to lift up to 30 pounds
Regularly required to bend down to floor level or reach above eye level
Must have reliable transportation
Must have reliable means of communication
Must be able to communicate clearly with employees & managers
Uses time efficiently and completes work in a timely manner
Demonstrates attention to detail
Demonstrates accuracy and thoroughness
Demonstrates the ability to work independently

Responsibilities

Assist and support the Executive Chef
Assist in selecting, training, supervising, disciplining and counseling staff in the kitchen
Coordinates and participates in the tasks of cooks and other kitchen personnel to ensure efficient and quality product is consistently produced
Assists in maintaining inventory; food and non food items necessary for kitchen operations
Oversee production of food operations
Assumes 100% responsibility for quality of products served
Oversees and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Ensures cook portioning food products prior to cooking according to standard portion sizes and recipe specifications
Maintains a clean and sanitary production area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Open/closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in opening/closing the kitchen
Performs other related duties as assigned by the Executive Chef