Sous Chef
$52,000–$65,000 year
On-site · Fort Lauderdale, Florida, United States
Job Summary
Sous Chef sought to lead a high-volume, scratch-made kitchen in a wine-country-inspired restaurant. You will run kitchen operations, ensure food safety and sanitation, produce top-quality dishes, and collaborate with restaurant managers to oversee all aspects of food and beverage service. Responsibilities include managing kitchen operations, maintaining high food quality while controlling waste, scheduling employees, overseeing inventory and purchasing with approved vendors, keeping the facility clean and compliant with health regulations, and training hourly personnel.
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
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