Sous Chef
$52,000–$65,000 year
On-siteFort Lauderdale, Florida, United States
Job Summary
Manage kitchen operations from all aspects while providing support throughout the shift. Maintain the highest level of food quality and minimize waste, ensuring all safety and sanitation protocols are followed. Oversee employee scheduling and handle inventory, purchasing, and receiving with approved vendors. Train and develop hourly personnel while collaborating with restaurant managers to oversee all aspects of food and beverage service. Keep the facility clean, organized, and compliant with local health regulations. Requires 2+ years of kitchen experience in a similar role and strong knowledge of cooking methods and equipment.
Required Qualifications
- 2+ years of kitchen experience in a similar role
- Experience in leading and supervising hourly team members
- Experience working within budget parameters
- Knowledge of Scheduling and Restaurant software programs
- Strong knowledge of cooking methods, kitchen equipment, and best practices
Desired Qualifications
- A degree in Culinary Arts
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