Sous Chef
- Orlando, FL
- Permanent
- Full-time
- Hire, train, supervise, schedule, and lead the culinary team in the preparation, cooking, and presentation of food.
- Assign specific tasks to culinary staff to ensure efficient kitchen operations.
- Select, train, and supervise kitchen staff to prepare menu items to the highest standards.
- Schedule staff to maintain proper kitchen coverage while managing payroll costs.
- Ensure the proper receipt, storage (including temperature control), and rotation of food products in compliance with Health Department regulations.
- Adhere to control procedures for managing costs and maintaining food quality.
- Oversee daily cleaning of walk-in and reach-in boxes to ensure safety standards.
- Maintain staff vacation schedules to ensure adequate kitchen staffing.
- Report any kitchen equipment requiring repair to the Chef or Engineering department.
- Working both indoors and outdoors. Outside in all weather conditions, including inclement weather.
- Work in multiple outlets across the property
- Thorough knowledge of food products, standard recipes, and preparation techniques.
- Ability to read, write, and speak English to comprehend and communicate job duties.
- Finger/hand dexterity for operating kitchen equipment.
- Ability to grasp, lift, and move items weighing up to 200 lbs. on a continuous basis.
- Perform other duties as required, including participation in VIP events and staff meetings.
- Culinary Arts Degree or completion of a culinary apprenticeship program (preferred but not always required).
- A combination of on-the-job training and formal education may be acceptable, especially for those with significant hands-on experience.
- Certifications in food safety, such as ServSafe, may be required.
- Additional knowledge or training in specific cuisines or specialized culinary techniques is a plus.
- Hotel experience preferred
- CPR, First Aid and Lifeguard certified.
- 2-5 years of culinary experience in a professional kitchen, often in a high-volume or fine-dining establishment.
- Previous experience as a line cook or chef de partie, demonstrating strong culinary skills and knowledge of kitchen operations.
- Supervisory experience, preferably with at least 2 years in a leadership role such as a senior line cook or junior sous chef.
- Experience in menu preparation, food inventory, cost control, and ensuring food quality standards.
- Familiarity with food safety and sanitation regulations.