Sous Chefs , Naples, FL

At Grappino, we pride ourselves on delivering a remarkable dining experience that showcases the finest ingredients and culinary craftsmanship. Our dynamic team is committed to creating delicious dishes that delight our guests and foster a warm and inviting atmosphere. We are looking for a talented and dedicated Sous Chef to join our kitchen team.

Lead and manage therestaurantsB.O.H. operations in partnership with the Corporate Chefto offer a world-class culinary experience, ensure concept vision and standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the Kitchen; ensure the kitchen operates efficiently and profitably.

Two years of fine dining Sous Chef/ restaurant experience preferred...

• Ensures quality by properly rotating perishable and non-perishable products.
• Helps maintain food cost by limiting kitchen waste and through the efficient use of all products.
• Sets up station according to restaurant guidelines.
• Prepares all food items consistently and as directed in a sanitary and timely manner.
• Consistently follows recipes, portion controls, and presentation specifications as set by the restaurant.
• Performs regular line checks.
• Observes and tests food to determine if cooked properly.
• Regulates temperature of oven, broilers, grill, fryer or other equipment necessary to perform job.
• Restocks all items as needed throughout shift.
• Must maintain a clean, sanitary and organized work environment.
• Has understanding and knowledge of how to properly use and maintain all equipment in station.
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
• Substitutes for or assists other cooks during rush periods or as needed.
• Communicates any product or other issues to Chef and team immediately.
• Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef at any time.

• Ability to execute professional cooking and service standards.
• Proficient knife handling and sharpening skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Previous prep or line cook experience.
• Requires attention to detail in completing tasks.
• Ability to actively listen- giving full attention, understanding, asking questions as appropriate.
• Ability to accept feedback and work calmly and effectively under pressure.
• Ability to take direction and to work in a team environment.
• Must have problem solving abilities, time management skills and be self-motivated.
• Commitment to quality service, and food and beverage knowledge.
• Ability to physically handle knives and other sharp, heavy or potentially dangerous items.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height.
• Proper usage and handling of various kitchen machinery to include slicers, ovens, stoves, grinders, mixers, and other kitchen related equipment.
• This position will spend 100% of the time standing, walking and climbing stairs with food items and dishes.
• Regular environmental exposures to very cold (-32 degrees) and heat (+90 degrees) and water.
• Regular exposure to conditions that could lead to minor injuries such as cuts and burns.
• Must be able to work efficiently in a limited space.
• Must be able to work at a fast pace for an extended period of time.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, hearing ability and visual acuity.

• Advancement opportunities (70% of managers/chefs promoted from within)
• Great Culture
• Dining Discount
• And More!