Sous Chef at The Pearl

THE ST JOE COMPANY•Rosemary Beach, FL

12h•Onsite

About The Position

The role of Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing supplies. Additionally, the Sous Chef will aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly.

Requirements

A minimum of 3 years’ experience in a similar role.
Food and Beverage experience
Sufficient education and literacy are necessary to identify and read product labels and to communicate with guests about job-related needs.
Ability to read write and speak and communicate in basic English preferred.
Communication Proficiency
Commitment to Culinary and Hygiene Excellence
Resourcefulness
Problem solving
Stress Management
Restaurant kitchen Knowledge and experience
Detail oriented and thorough
Ability to remain discreet and respect the privacy of guests.
Ability to perform consistent work to the highest of standards.
Ability to interact with guests in a pleasant friendly way.
Ability to operate Microsoft Office
Knowledge of local ingredients and flavor profiles
Ability to construct recipes within latest trends.
Ability to lead a team.
Ability to solve problems independently.
Knowledge of basic mathematical and accounting skills.

Responsibilities

Prepares food to specifications before and during operations.
Accurately measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies, and procedures.
Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
Ensures proper food temperatures are maintained and food is stored correctly.
Ensures freshness and quality of all menu items.
Packages all products to proper specifications.
Performs opening, closing and side work duties as instructed and according to proper guidelines.
Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
Follows and upholds all health codes and sanitation regulations.
Sets up and operates kitchen equipment.
Uses waste control guidelines and records all waste on spoilage sheet.
Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
Ensure efficient, cost-effective operation and profitability of food production.
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure they are clean, sanitary, and in perfect operating order.
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
Assume the role as Executive Chef in his or her absence.
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.
Resourcefully solve any issues that arise and seize control of any problematic situation.
Maintain a positive and professional approach with coworkers and customers.
Order supplies to stock inventory appropriately.
Maintain high morale amongst the culinary team.
All other duties as assigned.