Sous Chef

Grove Bay Hospitality Group•Miami Beach, FL

12d

About The Position

Michelin Awarded Celebrity Chef Jeremy Ford is seeking winning personalities to work at his restaurant in Miami Beach! JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times.

Requirements

High school diploma or equivalent vocational training certificate
Culinary College Degree
Previous Management/Supervisory experience
1-2 years experience as a Supervisor, Sous Chef, or Chef at a 5-star restaurant
Food handling certificate
Ability to communicate in English with guests, co-workers, and management to their understanding
Ability to compute basic mathematical calculations
Ability to provide legible communication
Ability to perform job functions with attention to detail, speed, and accuracy.
Ability to prioritize, organize and delegate work assignments.
Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.
Ability to work well under pressure of meeting production schedules and timelines for guests.
Ability to maintain good coordination.
Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions.
Ability to work with all products and food ingredients involved.
Ability to use all senses to ensure quality standards is met.
Ability to differentiate dates
Ability to operate, clean, and maintain all equipment required in job functions.
Ability to supervise, train and direct employees; give correction when needed.
Ability to plan and produce centerpiece displays and banquet trays, and make buffets.
Ability to comprehend and follow recipes.
Ability to expand and condense recipes.
Ability to produce creative and artistic food work.
Ability to perform job functions with minimal supervision.
Ability to work cohesively with co-workers as part of a team.
Ability to motivate staff and maintain a cohesive team.
Ability to promote positive relations with all individuals.
Ability to meet datelines.

Nice To Haves

Sanitation certificate (Preferred)

Responsibilities

Maintain and strictly abide by current sanitation/health regulations and restaurant requirements.
Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly, and safely.
Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
Ensure that staff reports to work as scheduled; document any late or absent employees.
Coordinate breaks for assigned staff.
Prepare and assign production and prep work for all staff to complete, time management.
Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
Complete opening duties:
Set up workstation with required mise en place, tools, equipment, and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards.
Check production schedule and pars.
Establish priority items for the day.
Inform the Chef de Cuisine of any supplies that must be requisitioned for the day’s tasks.
Transport supplies from the storeroom and stock in designated areas.
Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.
Start prep work and production of items needed for the day.
Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary.
Prepare and produce all menu items for designated banquet functions.
Prepare all dishes following recipes and yield guides, according to department standards.
Inform Chef de Cuisine of any shortages before the item runs out.
Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Assist staff wherever required to ensure optimum service to guests.
Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions.
Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests.
Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.
Maintain production charts according to department standards.
Minimize waste and maintain controls to attain forecasted food costs.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist stewards in order to make clean-up a more efficient process.
Breakdown workstation and complete closing duties according to department standards:
Return all food items to the proper storage areas
Rotate all returned product
Wrap, cover, label, and date all items being put away
Straighten up and organize all storage areas
Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
Return all unused and clean utensils/equipment to the specified locations
Ice down hot items from the steam table so they cool quickly
Turn off all equipment not needed for the next shift
Restock items that were depleted during the shift
Ensure all banquet cooks' assignments are completed before they sign out
Review status of work and follow-up actions required with the Executive Sous Chef before leaving.
Document pertinent information in the logbook.
Successful completion of the training/certification process.
Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef.
Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards.
Conduct scheduled performance appraisals.
Interview and hire new personnel according to the policies.
Plate up banquet meals as assigned.
Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference.
Menu tasting for the restaurant.
Review Meeting planner feedback periodically.
Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services.
Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities.
Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc.
Ensure quality at all times.
Follow through with paperwork in a timely manner.
Attend Sous chef meetings, leaders meetings, etc.
Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems.
Schedule correctly and ensure there is no unapproved Over Time.
Ensure that plating and recipe guides are followed and that all food items are consistent.
Ensure the work area is kept clean and safe.
Ensure that all employees are allowed a 30-minute break.
List production and assign specific job tasks.
Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work.
Adjust standard production quantities depending on the forecasted business.
Ensure all requisitions are closed out and signed by the Sous Chef.
Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items.
All perishable food items must be wrapped and dated.
Document all tardiness and absences on the day of the occurrence.
Review documentation with the respective employees in a timely manner and follow progressive discipline procedures.
Check all line employees' mise-en-place and verify line is ready for service.
Spot-check that menu items are being produced to standards.
Monitor that all staff performs to their standards of service.
Follow all restaurant procedures and policies.
Give Positive feedback to staff to maintain performance and address behavior, not personality.
Be on time, ready to work, and set an example for all employees to follow.