Sous Chef

Sole Miami, a Noble House Resort•North Miami Beach, FL

About The Position

The Sous Chef prepares and organizes the kitchen station each morning, cooks food needed to begin service, and prepares lunch items such as sauces, soups, and buffet entrées. The role transitions the kitchen from breakfast to lunch at the assigned time and rearranges the line and steam table to support luncheon cooking and service. The Sous Chef prepares orders submitted by wait staff promptly and according to the order, ensuring food leaves the kitchen in peak condition. The position requires learning menus, recipes, preparation methods, and presentation standards; storing food in appropriate containers and at proper storage and holding temperatures; and cooking only the amount needed for expected business while maintaining quality. The Sous Chef also prepares food for other kitchen departments when appropriate, prepares food for the next shift and following day as directed, and maintains a clean and sanitary work area in compliance with applicable health and workplace safety regulations. Other duties may be assigned.

Requirements

At least 1 year of experience in a similar position; luxury-setting experience is preferred.
Excellent communication and organization skills.
Reading, writing, and oral proficiency in English.
Willingness to work a flexible schedule, including evenings, weekends, and holidays.
Ability to motivate oneself and others.
Ability to work in a fast-paced, dynamic operation and collaborate with colleagues.
Pleasant, friendly, and helpful manner.
Maintain clean and healthy personal hygiene and grooming.
Work in a safe, prudent, and organized manner.
Ability to handle multiple tasks at one time.
Ability to consistently delight and satisfy guests.
Ability to handle guest requests in a detailed manner.

Nice To Haves

Experience in a luxury setting.

Responsibilities

Prepare and organize the station each morning and cook food needed to begin service.
Prepare lunch items, including sauces, soups, and buffet entrées, and transition from breakfast to lunch at the assigned time.
Rearrange the line and steam table to facilitate luncheon cooking and service.
Prepare wait staff orders promptly and according to the order, ensuring food leaves the kitchen in peak condition.
Learn menus, recipes, preparation methods, and presentation.
Store food in proper containers and at appropriate storage and holding temperatures.
Cook sufficient food in advance to meet expected business volume while maintaining quality.
Prepare food needed by other kitchen departments when best prepared by this department.
Prepare food for the next shift and following day as required and directed by the Supervisor.
Maintain a clean and sanitary work area, including countertops, utensils, equipment, and refrigeration, in accordance with health and safety regulations.
Perform other duties as assigned.