Marisol Sous Chef

The Boca Raton • Boca Raton, FL

88d • $65,000 - $75,000 • Onsite

About The Position

The Sous Chef is responsible for assisting with the training, assigning duties, and supervision of the kitchen staff during food preparation, cooking, and garnishment. This role ensures proper receiving, storage, and rotation of food products to comply with Health Department regulations, and adheres to control procedures for cost and quality. The Sous Chef also assists in menu planning and scheduling culinary staff to maintain proper coverage while managing payroll costs. The ideal candidate must possess thorough knowledge of hot and cold food preparation, accepted sanitation standards, and health codes, along with extensive skill in using kitchen equipment. Basic mathematical skills and the ability to read, write, and understand English are necessary. The position requires sufficient manual dexterity and the ability to perform duties in confined spaces and within extreme temperature ranges.

Requirements

• Thorough knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills are necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write and understand the English language to complete requisitions, read recipes and communicate with other employees and managers.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties in confined spaces.
• Ability to perform duties within extreme temperature ranges.
• Any Combination of education, training or experience that provides the required knowledge, skills, and abilities.
• High school diploma required.
• Three to five years cooking experience required.

Nice To Haves

• Culinary or Apprenticeship program preferred.
• Prior hotel and restaurant cooking experience preferred.

Responsibilities

• Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintains vacation schedule for proper staffing.
• Reports any equipment in need of repair to chef and engineering, for service.
• Performs other duties as requested, such as V.I.P. parties and staff meetings.
• Assists with training, assigning duties and supervision of the kitchen staff during the preparation, cooking and garnishment of food items.
• Ensures proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations.
• Adheres to control procedures for cost and quality.
• Assists in menu planning activities.
• Assists in scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED