Sous Chef at Camp Creek Resort

THE ST JOE COMPANY•Inlet Beach, FL

1d•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 of 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

Bachelor’s degree in Culinary Science, Culinary Arts, or relevant field.
A minimum of 3 years’ experience in a similar role
Previous experience in food and beverage operations is preferred
Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
Ability to read, write, speak and communicate in basic English preferred
Detail oriented and thorough
Ability to perform consistent work to the highest of standards
Ability to remain discreet and respect the privacy of guests
Ability to interact with guests in a pleasant friendly way
Strong communication proficiency, both verbal and written
Commitment to culinary excellence, quality, and hygiene standards
Resourcefulness and problem-solving skills, including the ability to solve issues independently
Stress management and ability to perform under pressure in a fast-paced environment
Comprehensive knowledge of restaurant and kitchen operations
Proficiency in Microsoft Office applications
Knowledge of local ingredients, flavor profiles, and current culinary trends
Leadership skills and ability to effectively manage and motivate a team
Knowledge of basic mathematical and accounting skills relevant to inventory, costing, and portion control
Ability to stand for long periods of time
Frequent bending, stopping, and kneeling
Frequent chopping, slicing, dicing, etc
Must be able to lift 50lbs
Occasional typing

Responsibilities

Prepares food to specifications before and during operations, ensuring freshness, quality, and proper portioning
Properly measures and portions all food items, complying with all portion sizes, quality standards, department policies
Utilizes kitchen equipment such as knives, slicers, whips, pots, pans, warmers, steamers, grills, and ovens efficiently and safely
Ensures proper food temperatures are maintained and food is stored correctly
Packages all products to proper specifications
Perform opening, closing, and side work duties according to established guidelines
Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
Set up and operates kitchen equipment
Uses waste control guidelines and records all waste on spoilage sheet
Manage all kitchen activities, including food preparation, production, and supervision/training of kitchen staff
Ensure efficient, cost-effective operation and profitability of food production
Supervise and inspect all preparation and cooking equipment regularly to ensure that cleanliness, sanitation, and functioning properly
Ensure food products, presentation, and plating are of the highest quality and prepared in a timely manner
Assume the role as Executive Chef in their absence
Enforce adherence to all standards of food quality, preparation, recipes, and presentation
Resourcefully solve any issues and take control of any problematic situations as they arise
Maintain a positive and professional approach with coworkers and guests
Order supplies to stock inventory appropriately
Maintain high morale amongst the culinary team
All other duties as assigned