Sous Chef
$75,000–$75,000 year
On-site · Fort Lauderdale, Florida, United States
Job Summary
Lead and mentor a culinary team in a high-volume, upscale Fort Lauderdale kitchen. Partner with the Executive Chef to ensure operational precision through inventory management, strategic ordering/receiving, and labor-optimized scheduling, while maintaining rigorous food safety and sanitation standards. Serve as the service anchor during peak times to uphold upscale quality, coach staff to reach full potential, and drive a culture of professionalism and respect as the kitchen operates at a high standard.
Required Qualifications
- Significant experience in upscale, high-volume restaurant kitchens
- Leadership/people-management experience
- Mentorship and development of culinary team
- Strong operational, inventory, ordering, and scheduling skills
- Knowledge of food safety and sanitation standards
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