Sous Chef

Corona Beach House, located in Miami International Airport, is seeking a talented Sous Chef to join the team!
JOB OVERVIEW

Plan, prep, set up and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train and monitor performance of line cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times.

• Internal:
  Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff.
• External:
  Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

• High school diploma or equivalent vocational training certificate
• Culinary College Degree
• Previous Management/Supervisory experience
• 1-2 years experience as a Supervisor, Sous Chef or Chef at a 5 star restaurant
• Food handling certificate
• Ability to communicate in English with guests, co-workers and management to their understanding
• Ability to compute basic mathematical calculations
• Ability to provide legible communication
• Sanitation certificate (Preferred)

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize and delegate work assignments.
• Ability to be clear thinker, analyze and resolve problems, exercising good judgment.
• Ability to work well under pressure of meeting production schedules and timelines for guests.
• Ability to maintain good coordination.
• Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line.
• Ability to work a 12 hours shift, 5 days per week in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards is met.
• Ability to differentiate dates
• Ability to operate, clean and maintain all equipment required in job functions.
• Ability to supervise, train and direct employees; give correction when needed.
• Ability to plan and produce centerpiece displays and banquet trays, and make buffets.
• Ability to comprehend and follow recipes.
• Ability to expand and condense recipes.
• Ability to produce creative and artistic food work.
• Ability to perform job functions with minimal supervision.
• Ability to work cohesively with co-workers as part of a team.
• Ability to motivate staff and maintain a cohesive team.
• Ability to promote positive relations with all individuals.
• Ability to meet datelines.

• Maintain and strictly abide by current sanitation/health regulations and restaurant requirements.
• Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Meet with Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Ensure that staff reports to work as scheduled; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Prepare and assign production and prep work for all staff to complete, review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks.
• Complete opening duties:
• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Chef de Cuisine of any supplies that need to be requisitioned for the day’s tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies.
• Start prep work and production of items needed for the day.
• Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary.
• Prepare and produce all menu items for designated banquet function.
• Prepare all dishes following recipes and yield guides, according to department standards.
• Inform Chef de Cuisine of any shortages before the item runs out.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify…