Sous Chef

Areas USA, Inc • Orlando, FL

11d

About The Position

you will be responsible for supporting the Executive Chef in managing high
volume kitchen operations, ensuring exceptional food quality, and leading the culinary team. If you have
excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help
inspire and develop our team.

Requirements

• Minimum of 3 years of culinary experience with previous supervisory responsibilities in a large production kitchen or high-volume food and beverage operation
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team
• Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Responsibilities

• Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation
• Assist in hiring, training, and mentoring team members, while creating a cohesive work environment
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
• Collaborating with the Executive Chef and culinary team in menu design and recipe development
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

What This Job Offers

• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 1-10 employees