Sous Chef
The sous chef is the third-in-command in our kitchen, assisting the executive chef & chef de cuisine. The sous chef is responsible for day-to-day culinary operations including restaurant opening, delegating & assigning tasks to the team, food prep & working the hot line at any station as well as the expeditor station. Salaried position with hours between 45-55 per week with a set schedule.
Other duties include menu R&D, daily specials, food purchasing & maintenance of quality standards. Our sous chef helps assume the role of maintaining food cost & supervises storage, stocking & sanitation procedures. The sous chef assists in the management & training of new personnel, scheduling & doing performance reviews.
Job Type: Full-time
Pay: $42,250.00 - $50,000.00 per year
Benefits:
Paid time off
Shift:
Day shift
Evening shift
Morning shift
Night shift
Supplemental Pay:
Bonus opportunities
Experience:
Culinary experience: 3 years (Preferred)
Cooking: 3 years (Preferred)
Ability to Commute:
Orlando, FL 32804 (Required)
Work Location: In person