Sous Chef

POSITION SUMMARY

The Sous Chef & Kitchen Manager is responsible for the leadership and direction of smooth, efficient and profitable operation of all culinary programs in the Taproom & Restaurant, including kitchen production, baking, prepared foods, sandwich and catering programs. The key responsibilities of this position include daily food preparation, food costing, menu development, continuous quality control, direct staff supervision, training, evaluation and motivation, facilities management, administration tasks, maintenance of safety and sanitation standards. The Sous Chef & Kitchen Manager is the main point-of-contact in the Kitchen when the Taproom & Restaurant General Manager is not on- site.

ESSENTIAL DUTIES & FUNCTIONS

Candidate's responsibilities will include (but are not limited to) the following:

• Supervise the care, handling and storage of all fresh and prepared food products related to food production, which includes layout of cooler space, dry storage areas, and supply areas.
• Active involvement in the operation of the prepared foods and catering programs including quality, quantity, consistency, set-up, appearance and menu mix.
• Set excellent customer service and professional work examples for all staff by regularly working in the kitchen.

Use and emphasize culinary vocabulary, professional food standards, with attention to quality, consistency and detail.

• Maintain the culinary leadership role by looking for new ideas, taking a progressive approach to building the business, while representing the “eyes and ears” of the customer; Convey culinary ideas and suggestions to management.
• Coordinate and execute special events and activities for catering customers and company events.
• Prepare daily menu items based on set recipe files. Plan and/or prepare specials.
• Supervise daily kitchen operations.
• Distribute workload, prepare prep lists, project lists and break/meal schedules.
• Oversee and participate in training and developing staff members within the culinary departments.
• Order and monitor all culinary ingredient items with the goal of minimizing costs without sacrificing quality and efficiency.
• Regularly evaluate and compare vendor prices and services.
• Organize and participate in all physical inventory, inventory follow-up and resolution of inventory variances.
• Evaluate write offs as it relates to ordering levels, PARS, food handling and maintenance of product.
• Review and monitor daily sales and margins; as well as compare and contrast with department sales history and projections. Meet and exceed sales and margin goals.
• Maintain current and accurate recipe and files for all menu items. Take responsibility for proper food costing; portion control and controlling all write offs.
• Prepare and submit daily and weekly schedule for kitchen team to the Taproom & Restaurant General Manager.
• Direct and oversee cleaning of the kitchen/store (stock-walk, prep and dish staff).
• Develop and monitor all staff compliance to daily and weekly maintenance checklists.
• Facilitate complete and ongoing staff understanding, appreciation and compliance with all health and sanitation policies and procedures.
• Able to program and manage Taproom POS system.
• Maintain budget controls as described by ownership and upper management, COG’s and Staffing
• Responsible for weekly inventory requirements
• Maintain cleaning and upkeep of all kitchen equipment (maintain daily and weekly cleaning of cases).
• Serve as food expeditor as needed.
• Other duties and projects as assigned by the Food & Beverage Manager, GM, Executive Chef.

Job Type: Full-time

Salary: $45,000.00 - $52,000.00 per year

Shift:

• 10 hours shift
• 8 hours shift
• Day shift
• Night shift

Supplemental pay types:

• Bonus pays.

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Bar
• Casual dining restaurant

COVID-19 considerations:

• Employees must be vaccinated.
• Work Location: In person
• Miami, FL 33137: Reliably commute or planning to relocate before starting work (Required)

Ability to commute/relocate:

Experience:

• Culinary experience: 5 years (Required)

Cooking: 5 years (Required)

DESIRED CAPABILITIES/CHARACTERISTICS

• A minimum of 5 years of experience in kitchen preparation and cooking.
• At least 3 years of kitchen management/leadership experience preferred.
• Demonstrated ability to exercise sound judgment to plan and accomplish goals.
• Must be able to follow oral and written instructions.
• Ability to work cooperatively and collaboratively.
• Passion for La Tropical, cooking, the craft beer and restaurant industry.
• An understanding of federal, state, and local food sanitation regulations.
• Fundamental understanding of sanitation, cleanliness and personal hygiene.
• Food Handler Certificate required; Food Manager Certificate preferred.
• Ability to read, write, speak and understand the English language.
• Team player with the confidence to take the lead and guide other employees.

KEY RELATIONSHIPS

• Reports directly to Executive Chef, Executive Sous Chef & Taproom/Restaurant General Manager

PHYSICAL REQUIREMENTS

• Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May be required to work additional hours as dictated by workload and staffing.
• Must be willing to work evenings, weekends and holidays.

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Salary : $45,000 - $52,000