Sous Chef

Benefits:

• Company parties
• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Tuition assistance
• Vision insurance

Michelin Awarded Celebrity Chef Jeremy Ford is seeking winning personalities to work at his restaurant in Miami Beach!

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 the 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 a 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 the 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, time management.
• 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…