Sous Chef
Job Posting for Sous Chef at Le Colonial - Delray Beach
Summary
Le Colonial restaurant, Vietnamese and French Cuisine, is looking for a professional Sous Chef who will act as intermediary between the kitchen management and line staff. Strong leadership and communication abilities are critical. He/ She shall have good knowledge about South East Asian Food, WOK skill is a Plus. He/ She Reports to Executive Chef.
Planning and directing food preparation:
- Responsible for managing kitchen staff to ensure food is prepared properly
- Must monitor and ensure compliance with recipe specifications
- Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
- Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in– first out principle)
- Oversee day-to-day meat station production and operations in the kitchen which includes the planning and directing of all food preparation
- Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
- Ensure that the kitchen stations are properly organized, staffed and directed
- Comply with and enforce sanitation regulations and safety standards
Managing kitchen staff:
- Must ensure that all kitchen staff in his area are performing at the level required by kitchen management
- All kitchen staff HAVE to wear proper uniform, and show up to work in a crisp fresh look
- Demonstrates hands on approach to all kitchen stations by tasting products produced in the station to insure quality, presentation and consistency standards meet company standards
- Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed
- With a “hands on approach” assign tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner
- Responsible for complete set up, cleanliness and organization of all kitchen areas
- Must act as a manager, team leader and motivator for the kitchen staff working closely with and maintaining good professional relationship with all culinary team members and other departments
- Must assist with documenting and enforcing food safety procedures and workplace safety procedures
- In case of an employee failing to comply with rules of conduct listed in Le Colonial Employee Handbook, Sous Chef is required to follow up with the employee and issue a documentation to record the incident
- Sous Chef should be aware of the company’s rules of conduct listed on employee’s handbook
- Sous Chef must be able to assign cleaning schedules to kitchen porters and follow up until completion
Training:
- Responsible for training new employees and following up with them daily to ensure they are trained properly on grill station
- Work with Kitchen Admin to provide all necessary tools, documents, menus, training materials for new hires
- Must lead by example, be consistent and strive to only serve the best quality product. Absolutely no short cuts!
- Maintain a positive and professional approach with coworkers and customers
- Guide, motivate and develop employees. Reach out to Executive Chef, Director of Operations when dealing with a challenging employee
Expediting:
- Required to expedite food from the line stations and responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out
- Must communicate with Main expo and other sous chefs to make sure all food on the same ticket goes out at the same time
Quality Control:
- Responsible for ensuring that food that leaves the kitchen station is of the highest quality and will make diners happy
- Ensure that portions are correct and the food is plated in an attractive manner according to our presentation guidelines
- Work with Receiver and Conduct quality checks of goods received, if product is not up to standards DO NOT USE IT.
- Responsible for the organization of cooler/ freezer and product rotation. The walk-in cooler must be checked daily. Follow up with Butcher and prep team to make sure all product is stored properly according to HACCP guidelines.
Financial:
- Conduct food inventory every month efficiently
- Monitor product quality and report any product issues to Executive Chef
- Responsible for controlling and eliminating the waste of product
- Perform other related duties as assigned or requested by Executive Chef
- Required to schedule accordingly, and monitor the labor cost
- Weekly schedules to be submitted to Executive Chef by Wednesday every week for approval
- Check employees’ attendance daily, and record/ report any tardiness to Executive chef
Job Type: Full-time
Qualifications:
- Experience in high quality freestanding restaurant desirable
- Excellent communication skills both written and verbal
- Ability to solve problems in high stress situations
- Excellent pastry knowledge and technique
- Ability to execute projects
- Basic sanitation procedure knowledge
- Enthusiastic attitude with an earnest desire to learn
Physical Demands:
- Must be able to work standing on your feet for at least 8 hours per day
- Must be able to lift and carry at least 30 pounds
- Must have color vision and depth perception for food preparation and food presentation
- Must be able to grasp, seize, turn, reach and hold objects with hands
- It is necessary to have ability to communicate within kitchen
Other Requirements:
- Asian culinary background is preferred
- Spanish Speaking is preferred
- Food Safety Manager Certificate is required
- Only candidates with Sous Chef background will be considered
Position Type and Expected Hours of Work:
This position has a schedule that fluctuates based on business needs. The duties of this position usually require either daytime or evening-shift work, and weekend and holiday availability are a must.
Salary.com Estimation for Sous Chef in Delray Beach, FL
$63,018 to $85,523
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