Sous Chef

Olde Naples Hotel•Naples, FL

1d•Onsite

About The Position

Annie’s Bistro is seeking a passionate and skilled Sous Chef to join our chef-driven, scratch kitchen team. At the heart of our restaurant is a commitment to culinary craftsmanship, seasonal ingredients, and creative menu development. This is an exceptional opportunity for Chefs who want to learn, grow, and contribute to an elevated dining experience, while working in a collaborative, professional, fast-paced environment, and an elite team of Culinary professionals. Annie’s Bistro, located within the luxury setting of “Olde Naples Hotel” settled in the heart of the Olde Naples district is going to be the next culinary hot spot for the area. You would be working with the freshest coastal ingredients and fine dining American Cuisine. Our culinary team is being led by Executive Chef Chris Barre. Chef Barre has led many award-winning Culinary programs around the world and believes in creating a culture of respect and professionalism for his team.

Requirements

Previous experience a plus
Must be able to work long hours, weekends, evenings and holidays
Must have a high standard of cleanliness and understanding of food safety practices
Must be clear and concise with verbal and written communication including emails
Must understand all kitchen equipment and communicate issues with the engineering department

Nice To Haves

High School Diploma/GED a plus but not required

Responsibilities

Sets up and execute hot food for restaurant
Sets up and execute breakfast hot food for banquet events
Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards
Is responsible for training and mentoring all hourly associates
Addressing all kitchen-related problems and incidences in a timely and effective manner
Completes all opening, daily, and weekly checklists when necessary
Understands state health codes and follows all company standard operating procedures
Ensuring all health and safety standards are upheld by enforcing high sanitation standards
Works as a team for all banquets and buffets with a “can do” attitude
Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently
Is responsible for daily vendor orders while keeping coolers and store rooms organized
Is responsible for setting up, maintaining operations, breaking down hot and cold stations
Planning and preparing special occasion menus including holiday brunches and buffets
Developing unique and visually appealing plating designs for new dishes