Sous Chef- $21/Hr- The Pearl Hotel

Description

Job Summary: The role of Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and managing of supplies. Additionally, the Sous Chef will aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly.

Company Vision & Values

Our team at St. Joe is made up of servant-hearted leaders who are passionate about hospitality and relentless in our pursuit of excellence. We value integrity and uphold our company’s standards in providing Southern hospitality at its finest. We believe that excellence is in the details, so we strive to enrich each guest experience by getting things right from the very first time.

Benefits Available

Full time team members are eligible for benefits after 30 days of employment.  These Florida Blue benefits include a traditional PPO plan with co-payments, a high deductible PPO plan with a Health Savings Account (H.S.A.), or an HMO (Health Managed Organization).  If you select the plan with the H.S.A, the company contributes to your account (prorated based on start date). 

There are two dental plans through MetLife; one with traditional coverage and one with orthodontic coverage.  Our vision plan is through EyeMed.   St. Joe covers the cost of the short-term disability insurance, so you are always covered in the event of an unexpected illness.  We cover a percentage of the cost for your long-term disability insurance.  We want you to not have financial stress if life throws you a curve.  

We know that you do not want to work for the rest of your life and St. Joe is committed to helping you achieve that goal.  Our 401K plan is managed through Vanguard and is a safe harbor plan which holds a guarantee of our commitment to matching your contributions.  We match 100% of your first 3% of your earnings and 50% of your next 2%.   

Requirements

Job Responsibilities:

• Prepares food to specifications before and during operations.
• Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
• Ensures proper food temperatures are maintained and food is stored correctly.
• Ensures freshness and quality of all menu items.
• Packages all products to proper specifications.
• Performs opening, closing and side work duties as instructed and according proper guidelines.
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Follows and upholds all health codes and sanitation regulations.
• Sets up and operates kitchen equipment.
• Uses waste control guidelines and records all waste on spoilage sheet
• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Assume the role as Executive Chef in his or her absence
• Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Maintain a positive and professional approach with coworkers and customers
• Order supplies to stock inventory appropriately
• Maintain high morale amongst the culinary team
• All other duties as assigned

Education and Experience:

• Bachelor’s degree in culinary science or relevant field.
• A minimum of 3 years’ experience in a similar role.
• Food and Beverage experience
• 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 basic English preferred.

Knowledge, Skills, & Abilities:

• Communication Proficiency
• Commitment to Culinary and Hygiene Excellence
• Resourcefulness
• Problem solving
• Stress Management
• 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
• Ability to lead a team
• Ability to solve problems independently
• Knowledge of basic mathematical and accounting skills

Physical Demands:

• Ability to stand for long periods of time
• Frequent bending, stopping, and kneeling
• Occasional typing
• Must be able to lift 30lbs
• Frequent chopping, slicing, dicing, etc.

Working Conditions:

• Indoors
• Exposure to high kitchen temperatures
• Exposure to leaning products and chemicals (with proper PPE)

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. St. Joe Hospitality reserves the right to amend and change responsibilities to meet business and organizational needs.