Sous Chef | Stirrups

Columbus Hospitality Management•Ocala, FL

About The Position

The World Equestrian Center, Ocala is searching for a Full-Time Sous Chef at Stirrups. Job Summary: Supervise and coordinate food production operations and activities throughout the World Equestrian Center, while achieving budgeted food and labor cost margins. Provide strong leadership and foster the development of the culinary and utility staffs. Sparking a creative environment that inspires our team to continuously improve daily in both their skills, and our culinary offerings for our guests. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The kitchen operates in a dynamic, fast-paced environment that demands efficiency, precision, and attention to detail. It requires maintaining high standards of cleanliness, organization, and safety while working collaboratively under pressure to deliver exceptional culinary experiences. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.

Requirements

High School Diploma
Proven experience minimum 2 years as a Sous Chef or in a similar role.
Strong knowledge of various cooking methods, ingredients, and kitchen equipment.
Excellent leadership and organizational skills.
Ability to work under pressure in a fast-paced environment.
A culinary school diploma or equivalent experience is mandatory.
Knowledge of health and safety regulations
5+ years' experience in an upscale banquet kitchen
2 years' management experience
ServSafe Certified
Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus.
Must be able to convey information and ideas clearly.
Must maintain composure and objectivity under pressure.
Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests.
Leadership and teamwork
Time management and multitasking
Guide the team with strong leadership and promote a culture of effective collaboration and unity
Creativity and innovation in cooking
Attention to detail and precision
Strong communication skills
Problem-solving abilities

Nice To Haves

Culinary degree preferred.

Responsibilities

Assist in the preparation and presentation of all food items.
Ensure that meals are cooked to the required standard and delivered on time.
Help create and develop new menu items.
Ensure that portion sizes, presentation, and quality of dishes are consistent.
Supervise and coordinate kitchen staff to ensure a smooth workflow.
Train and mentor supervisors and kitchen staff.
Delegate tasks effectively and maintain high performance under pressure.
Lead the kitchen in the absence of the Chef De Cuisine.
Assist with inventory management, including ordering, receiving, and stocking supplies.
Monitor food costs and minimize waste.
Ensure proper storage and rotation of ingredients to maintain freshness and reduce spoilage.
Enforce health and safety regulations, ensuring the kitchen is clean, sanitized, and safe for food preparation.
Ensure all food handling practices comply with food safety standards and regulations.
Maintain proper food storage, labeling, and hygiene protocols.
Work closely with the Chef De Cuisine and other kitchen staff to create a cohesive team.
Collaborate with front-of-house staff to ensure seamless communication between the kitchen and dining areas.
Help resolve any kitchen or service issues efficiently