Sous Chef - New Restaurant Opening Soon!
- Employer
- Mangos Tropical Cafe
- Location
- Orlando, Florida
- Salary
- N/A
- Posted
- Jul 13, 2015
- Closes
- Sep 11, 2015
- Industry
- Hospitality, Professional, Restaurant
- Category
- Food / Beverage, Skilled Labor Trades
- Contract Type
- Permanent
- Hours
- Full Time
- Career Level
- Manager
Sous Chef- Job Description:
Reports to – Executive Chef/ Senior Operations Manager
Summary of Position:
Assist the Executive Chef in daily operations of the kitchen Including menu development, mentoring and coaching, expediting, ordering, inventory, butchering, organizing and maintaining a clean, sanitary and tidy kitchen.
Duties & Responsibilities:
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times and oversee appropriate cleaning schedules for cleaning of kitchen floors, mats, walls, hoods, other equipment and food storage areas.
- Make employment and termination recommendations consistent with VP Operations and Executive VP of Operation’s approval.
- Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
- Establishes controls to minimize food and supply waste and theft.
- Attends food and beverage staff meetings.
- Planning and directing food preparation.
- Supervise, direct and assist staff as they prep for lunch and dinner shift.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Check main items for dinner service and make sure they are ready for use.
- If something is missing, take care of problem immediately.
- Must make sure that all staff adheres to the guidelines of their perspective jobs.
- Monitor the cleanliness of each station; make sure that they maintain their work areas.
- Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Must make sure the kitchen stays open for normal business hours and as needed.
- Maintain and encourage respect between kitchen and front of the house.
- Coordinate with operations manager to communicate 86's, specials and end of the night checkout.
- Must inspect every plate for proper seasoning, temperature and neatness before it leaves the kitchen.
- Help clean, consolidate and organize all coolers and freezers as directed by EC.
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
- Responsible for training kitchen personnel in cleanliness and sanitation practices.
- Check and maintain proper food holding and refrigeration temperature control points.
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
- Handles of food Inspections by the Department of Health.
- Support safe work habits and a safe working environment at all times.
- Perform other duties as directed.
- Other Skills and Abilities:
- Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
- Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
Qualifications:
- A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
- At least 6 months experience in a similar capacity.
- Must be able to work standing for a minimum period of 10 hours per day.
- Periodical bending, kneeling and stretching is required.
- Must be able to seize, grasp, turn and hold objects with hands.
- Will be exposed to hot and cold temperature extremes.
- Must be able to move, pull, carry and lift at least 50 pounds of force.
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
- Excellent communication skills with the ability to read, write, and understand English. (Bilingual Spanish a plus).
- Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP. Knowledge of all kitchen equipment operations.
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