We are a modern, seafood-forward, waterfront restaurant is opening in Fort Lauderdale, built around polished service, exceptional ingredients, and a high-level of hospitality. This is an opportunity to help create a restaurant that feels refined without being formal, elevated without being pretentious, and deeply hospitality-driven at every level. We are seeking a Sous Chef who is ready to lead at scale - someone who can orchestrate excellence while continuing to elevate and evolve a menu that is bold, seasonally driven, and unforgettable.
Top-notch Benefits:
- Competitive salary of $70,000 - $80,000 base
- Benefits including vacation pay, medical, dental and vision insurance
- Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more!
- Company dining package with allotted spending amount each month
- Variety of Supplemental Benefit Plans for life's unknowns
- 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
- Employer paid life insurance throughout the length of employment
- Paid/Floating holidays for 4 major holidays
- Employee Assistance Program (EAP) to assist with work life balance
- Management Referral Program with up to a $4,000 payout for qualifying management positions
Position Summary:
As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment.
Job Duties:
- Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating.
- Help to develop and execute menu items that align with our restaurant's standards and customer preferences.
- Ensure all dishes are prepared to the highest quality and presentation standards.
- Supervise and train kitchen staff, fostering a positive and collaborative work environment.
- Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste.
- Uphold all health and safety regulations, ensuring a clean and sanitary kitchen.
- Oversee kitchen equipment maintenance and report any issues to the appropriate personnel.
- Manage food cost and labor budgets, working to optimize efficiency and profitability.
- Ensure timely and accurate execution of orders during service hours.
- Performs additional responsibilities as requested by the Chef or General Manager at any time.
Education/ Experience/ Skills:
- Proven experience as a Sous Chef or similar role in a high-volume (at least 10 million in annual sales), fine dining restaurant.
- Culinary degree or equivalent experience.
- Strong leadership and communication skills.
- In-depth knowledge of food safety and sanitation standards.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Creative and passionate about food, with a keen eye for detail.
- Strong organizational and problem-solving skills.
- Flexibility to work evenings, weekends, and holidays as needed.