Sous Chef - Wesley Chapel

Florida Avenue Brewing Co.•Wesley Chapel, FL

5d•Onsite

About The Position

The Sous Chef is responsible for supporting the overall success of the food program and overseeing culinary functions. This includes assisting with planning, ordering, inventory, and food preparation, while adhering to Florida Avenue Brewing's culture, guidelines, Health Department regulations, and company standards for food quality, freshness, and presentation. The Sous Chef also motivates, trains, develops, and directs culinary associates to achieve operational objectives and guest satisfaction.

Requirements

Two years of related culinary experience, including one year at the management level.
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
Knowledge of food and industry trends, with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Ability to set up and distribute production sheets.
Supervisory, leadership, training, management, and coaching skills
Computer skills and knowledge of MS Office products, including Excel.
Ability to multitask and adjust to changing priorities
Ability to work varied shifts
Attention to detail
Open availability including nights, weekends, and holidays

Nice To Haves

ServSafe or Department of Health Certification preferred.
Associate degree or higher in related field or trade education is preferred

Responsibilities

Assist and collaborate with the Executive Chef and other Sous Chefs in planning and directing food preparation and cooking activities.
Collaborate with front-of-house management to ensure seamless service delivery.
Monitor kitchen operation to maintain high standards of quality, service and presentation.
Assist with menu planning and creation.
Collaborate with the marketing and culinary team to implement new culinary specials.
Assist with managing cost controls and expenditures.
Oversee kitchen preparations to ensure superior product quality and guest satisfaction.
Lead and instruct kitchen staff on proper procedures and guidelines.
Create, cost, train, and execute menus and daily specials.
Assist in food preparation and expedition for events.
Inform the Chef of necessary items for task completion.
Ensure standardized recipes are used and followed.
Responsible for kitchen setup and line station work.
Maintain kitchen cleanliness.
Assign daily tasks and duties to the team.
Perform administrative duties, including email, meetings, training, staff reviews, and SOP/systems improvement.
Conduct daily/nightly line checks.
Assist in the coordination and execution of special events.
Oversee the proper inventory, storage and use of cleaning chemicals.
Perform other duties as assigned by Executive Chef and leadership.