Sous Chef

Access Management • Wimauma, FL

14d • Onsite

About The Position

The Sous Chef works closely with the Food & Beverage management to assist with management of the kitchen operations and supervision of team members. The Sous Chef will meet or exceed productivity standards, taking corrective action as needed to ensure standards and guest satisfaction are maintained. Work hours/days vary as dictated by business needs, and include weekends and holidays while covering the Head Culinary Leader duties when required.

Requirements

• Must be able to communicate professionally and clearly in English, both written and verbal.
• Ability to effectively manage internal and external relationships, which may require high levels of patience, tact, and diplomacy
• Long hours sometimes required
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Basic computer skills, including spreadsheets, word processing and email

Nice To Haves

• Previous kitchen supervisory experience within a hotel environment is preferred

Responsibilities

• Performing the duties of the following positions only when needed: Line Cook, Prep Cook, and Steward
• Work with the Food & Beverage management to create and implement menus
• Assist in overseeing the culinary team including but not limited to: recruitment, training, coaching & counseling, performance management, development, and payroll
• Working collaboratively with other managers and staff to create memorable dining experiences and ensure financial success
• Monitor quality of all food product and presentation
• Oversee all aspects of the daily operation of the kitchen and food production areas including maintaining inventory, ordering food items & dealing with vendors, and more
• Know and enforce all local health department sanitation laws

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed