Chef, Sous

Guest Services•Naples, FL

10d•$80,000 - $80,000•Onsite

About The Position

The Sous Chef is the direct management assistant to the Chef and second in command in the kitchen. This role prepares foods for service as assigned by the Chef and General Manager, and assists with planning, directing employees, achieving operating and financial goals, ensuring food quality, and meeting client objectives and customer needs. The Sous Chef supports menu development, food costing, budgeting, staffing, inventory, safety, sanitation, and daily culinary operations. The position requires physical presence at the job site and work in a fast-paced kitchen environment.

Requirements

High school diploma or GED equivalent required.
Food Safety Certification required.
Strong sanitation habits.
Strong customer service abilities, including actively looking for ways to assist customers and coworkers.
Ability to interact and communicate well with the client.
Ability to problem solve.
Ability to read and write work-related documents in English.
Ability to understand and clearly speak English with customers and coworkers.
Ability to communicate and receive verbal communication in a fast-paced kitchen.
Ability to perform the physical demands of the role, including frequent movement, bending, reaching, climbing steps, standing for the entire workday, lifting and carrying loads, and withstanding temperature extremes.
Physical presence at the job site is essential.

Nice To Haves

Culinary or associate degree in food service or a related field preferred.

Responsibilities

Assist in planning and developing menus and forecasting portion specifications for the unit.
Analyze and cost food items, and ensure compliance with the established budget.
Assist in recruiting, supervising, training, scheduling, disciplining, and directing culinary staff.
Control expenses and determine the unit’s food and supply needs.
Maintain inventory control of food and supplies.
Maintain a safe facility environment and ensure standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene.
Plan, schedule, supervise, and participate in culinary work to ensure proper production, distribution of assignments, and prompt, efficient food preparation.
Ensure food quality standards are met and quantities are sufficient for expected needs.
Remain aware of safety issues and report them immediately to the manager.
Prepare foods for service according to assignments from the Chef and General Manager.
Assist in achieving operating and financial goals and meeting client objectives and customer needs.