Sous Chef
On-siteOrlando, Florida, United States
Job Summary
Support the Executive Chef in all areas of responsibility while managing back-of-house team members, operations, and food production for the restaurant and FIREBAR®. Provide direction, discipline, and training to staff through coaching, counseling, and feedback, and recommend terminations when necessary. Account for ordering and receiving produce, seafood, and main food orders, conducting daily or bi-weekly inventory with the team. Manage scheduling for back-of-house staff and handle hiring, interviewing, and onboarding to maintain staffing goals. Supervise and participate in butchering and portion control on each shift, ensuring a positive, neat, and organized kitchen environment. Maintain solid communication and organizational skills while adhering to Iconic Hospitality standards, safety procedures, and cost control measures.
Required Qualifications
- 2 years full-service restaurant experience in a management position
- Working kitchen knowledge—butchering and portion control
- Be an expert in Iconic Hospitality
- Must have solid communication and organizational skills
- Able to speak, read, write and understand the primary language of the work location
- Reach, bend, push & pull items for up to 2 hours each day
- Able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day
- Able to stand and exert well-paced mobility for multiple hours in length
- Must have a sense of balance, able to bend, kneel and lift items frequently weighing up to 50 pounds
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