Sous Chef

Food Provisions LLC•Key Biscayne, FL

28d•Onsite

About The Position

The Golden Hog is seeking an experienced, hands-on Sous Chef to help lead our buffet, production, and grill operations. The ideal candidate will lead by example, support the development of the kitchen team, maintain strong culinary standards, and contribute to recipe development, cost control, waste reduction, and operational improvements. We are specifically looking for a professional with strong leadership potential, ambition, and an interest in taking on broader culinary responsibilities over time as the company continues its expansion later this year. Open availability is required based on operational needs, including mornings, evenings, weekends, holidays, and peak periods. The store generally operates seven days a week, with limited exceptions, from 7:00 a.m. to 9:00 p.m.

Requirements

2+ years of experience in a high-volume professional kitchen, including at least one year as a Sous Chef, Kitchen Supervisor, Kitchen Lead, or similar role.
Strong hands-on experience in food preparation, cooking, plating, buffet, production, and grill operations.
Proven ability to supervise, train, assign stations, and support kitchen employees during service.
Knowledge of food safety, sanitation, temperature control, portioning, waste reduction, and inventory.
Ability to maintain food quality, organization, and efficient execution during busy service periods.
Food safety certification required.
Full-time availability to work rotating shifts between 7:00 a.m. and 9:00 p.m., including weekends and holidays.

Nice To Haves

Bilingual English/Spanish preferred.

Responsibilities

Supervise and support kitchen employees during daily operations.
Work directly with the team in food preparation, cooking, plating, and service.
Support buffet, production, and grill execution.
Coordinate stations and assign daily responsibilities based on operational needs.
Guide, train, and provide real-time support to kitchen employees.
Cover kitchen stations and assist the team during busy service periods.
Maintain consistency in recipes, portions, food quality, and presentation.
Ensure compliance with food safety, sanitation, storage, and temperature standards.
Assist with inventory, product rotation, waste control, and product availability.
Take ownership of daily kitchen execution and help maintain an organized and efficient operation.
Contribute practical ideas to improve recipes, prep processes, station organization, and service flow.
Lead kitchen operations during assigned shifts.