OASIS - SOUS CHEF

GATE HR•Sawgrass, FL

13h•Onsite

About The Position

The successful candidate will join a team of highly skilled & professional F&B personnel. We are seeking industry leading qualities from those who set the benchmark of F&B creativity, production and standards for quality and pace. Team based culture and collaborative method mindset is a must with at least one-year experience in a professional “Team Oriented” high-volume upscale restaurant, private club or luxury resort. The successful candidate will have passion for the industry, creativity, a drive for excellence and is expected to be a positive contributor. Ability to speak, read, write and comprehend the English language at a level sufficient to communicate effectively with clients, members, guests and co-workers. Multi-lingual is always a plus.

Requirements

At least one-year experience in a professional “Team Oriented” high-volume upscale restaurant, private club or luxury resort.
Ability to speak, read, write and comprehend the English language at a level sufficient to communicate effectively with clients, members, guests and co-workers.
Working on your feet, moving about at a quick pace for long hours at a time.
Must be able to lift, carry and move up to 35 pounds.
Must be able to work in a hot environment.
3 years Ala Carte Service/ Fine Dining knowledge.
Prepares all foods according to standard recipes to ensure consistency of product to the guest.
Visually inspects, selects and uses food items of the highest quality in the preparation of all menu items.
Checks and controls the proper storage of product and portion control, eg., especially high cost meat items.
Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
Ensures all equipment in working areas is clean and in proper working condition.
Prepares requisition for supplies and food items for production in work station.
Reads and employs math skills to appropriately prepare items according to recipes.
Requires stamina for standing and strength for lifting and moving products, weighing up to 60lbs.
Good working knowledge of the fundamentals of hot cooking to include broiling, frying, sautéing and grilling.
ServSafe Manager Certified.
Knowledge of operating kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read and write the English language in order to complete requisitions, read recipes and communicate with other employees.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to grasp, lift and/or carry 50 lbs., or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 pounds.
Ability to stand and work continuously in confined spaces.
Ability to perform duties within extreme temperature ranges.
Live in the local area or within commuting distance.
Willing to work a variety of day/night and weekend shifts.
Able to read, write and speak English.
Strong organizational skills.
Able to be on your feet for long periods of time.
We provide a substance free environment. Substance testing is mandatory.
Focus on guest experience with a “Yes” attitude
Energetic personality.

Nice To Haves

Multi-lingual is always a plus.

Responsibilities

3 years Ala Carte Service/ Fine Dining knowledge.
Prepares all foods according to standard recipes to ensure consistency of product to the guest.
Visually inspects, selects and uses food items of the highest quality in the preparation of all menu items.
Checks and controls the proper storage of product and portion control, eg., especially high cost meat items.
Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations.
Ensures all equipment in working areas is clean and in proper working condition.
Prepares requisition for supplies and food items for production in work station.
Reads and employs math skills to appropriately prepare items according to recipes.
Requires stamina for standing and strength for lifting and moving products, weighing up to 60lbs.
Good working knowledge of the fundamentals of hot cooking to include broiling, frying, sautéing and grilling.
ServSafe Manager Certified.
Knowledge of operating kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read and write the English language in order to complete requisitions, read recipes and communicate with other employees.
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
Ability to grasp, lift and/or carry 50 lbs., or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 pounds.
Ability to stand and work continuously in confined spaces.
Ability to perform duties within extreme temperature ranges.
Live in the local area or within commuting distance.
Willing to work a variety of day/night and weekend shifts.
Able to read, write and speak English.
Strong organizational skills.
Able to be on your feet for long periods of time.
We provide a substance free environment. Substance testing is mandatory.
Focus on guest experience with a “Yes” attitude
Energetic personality.