Sous Chef

$55,000 TO $60,000 A YEAR BASED ON EXPERIENCE

JOB DESCRIPTION

In the bustling kitchen, the Sous Chef takes center stage, orchestrating a delightful symphony of flavors with finesse and warmth. They navigate the joyful chaos of culinary creation with the grace of a dancer, transforming simple ingredients into culinary delights. Yet, their role goes beyond cooking; they are mentors, friends, and guardians of tradition.

With a gentle touch and a kind heart, the Sous Chef guides their kitchen companions through the lively dance of culinary creation. They ensure that each dish emerges in perfect harmony, keeping the rhythm of the kitchen like a seasoned conductor. Their reassuring presence brings calm amidst the hustle and bustle of dinner service, making every moment a joyous celebration of food and friendship.

Beneath their cheerful exterior lies a genuine desire to nurture and uplift the talents of their fellow chefs. They honor tradition while embracing new ideas, creating a kitchen atmosphere that is both comforting and exciting. In this vibrant space, past and future mingle effortlessly, creating a symphony of flavor and creativity that delights the senses and warms the soul. As a beacon of warmth and camaraderie in the culinary world, the Sous Chef shines brightly, spreading joy and deliciousness wherever they go.

RESPONSIBILITIES

• Directs food preparation and collaborates with the executive chef.
• Helps in the design of food and specialty menus.
• Produces high-quality plates, including both design and taste.
• Oversees and supervises kitchen staff ensuring health code standards and daily cleanliness.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that kitchen is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve the kitchen’s performance and productivity.
• Prepares all recipes properly.
• Weighs and cuts all proteins.
• Communicates with the Executive Chef regarding the scheduling of staff shifts.
• Oversees the training of new employees.
• Orders food supplies and paper goods.
• Monitors and maintains kitchen equipment and cleanliness.
• Solves problems that arise and seizes control of issues in the kitchen.
• Holds staff accountable for the operation and cleanliness of each area in the BOH on your scheduled shift.

EDUCATION & EXPERIENCE

• Relevant culinary qualification and experience in either a hotel, resort, or quality restaurant
• Sufficient education and literacy needed to identify and read product labels and to communicate with guests about job-related needs
• Ability to read write and speak, and communicate in English
• Serv Safe certifications

KNOWLEDGE, SKILLS & ABILITIES

• Commitment to Culinary and Hygiene Excellence
• Ability to lead a team
• Able to communicate effectively with team members, peers, and supervisors
• Able to problem solve independently in a high-intensity environment
• Understanding of stress management for self and team
• Restaurant kitchen knowledge and experience
• Detail-oriented and thorough
• Ability to remain discreet and respect the privacy of guests
• Ability to perform consistent work to the highest of standards
• Ability to interact with guests in a pleasant friendly way
• Ability to operate Microsoft Office
• Knowledge of local ingredients and flavor profiles
• Ability to construct recipes within new trends
• Knowledge of basic mathematical and accounting skills

PHYSICAL DEMANDS

• Must be at least 18 years of age
• Able to meet physical demands such as lifting at least 50 lbs. as well as standing on your feet for up to 8 hours
• Must be able to sustain frequent walking, bending, stooping and lifting

WORKING CONDITIONS

• Indoors
• Exposure to a fast-paced, high-temperature, and noisy environment
• Occasional prolonged visual attention

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities.

Chef Jim Shirley uses his knowledge of Northwest Florida - from the people to his deep connections with the surrounding farming communities and local waters - combined with over three decades in the restaurant industry to create cultural culinary experiences that people actually want to enjoy. From beach bars to elevated modern southern cuisine, Chef Jim and his teams work hard to provide a variety of options that cater to all tastes. Driven, fun, and professional, the Chef Jim team serves up southern hospitality with a side of good grits.

Salary : $55,000 - $60,000