Sous Chef

• Develop and maintain an in-depth familiarity with the kitchen's operations to effectively lead the culinary team's execution.  
• Resolving any problems that may arise in the kitchen with functionality and operations. 
• Ensures all kitchen staff is following proper procedures and protocols. 
• Controls inventory by adhering to product rotation standards
• Maintains a clean and safe environment by following and enforcing sanitation standards and procedures while upholding health code compliance. 
• Controls labor through proactive management during the shift and according to sales. 
• Responsible for developing and maintaining a positive and professional working culture. 
• Stays up to date on current food and industry trends locally and nationally.  

• A minimum of 2 years of experience in Sous Chef role or similar. Supervisory experience is a plus.  
• College degree is a plus and preferred. 
• ServSafe Manager Certification, or the ability to obtain one within 30 days of employment. 
• Must be able to effectively supervise and motivate assigned direct reports in a kitchen setting; possess a positive attitude, work well with others, be trustworthy, especially in confidential matters and be well organized and efficient 
• Be able to reach, bend, stoop and frequently lift up to 50 pounds. 
• Be able to work in a standing position for long periods of time (up to 10 hours). 
• Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.
• Reliable, consistent work attendance is a requirement and essential function of this position. 

A lot has changed since 1982. But despite Fort Lauderdale’s evolution, one restaurant on the Intracoastal has been there every step of the way. With its dockside views, fresh seafood, weekend brunch, and lively events — all served up in a relaxed environment — Shooters Waterfront is a Florida icon. There’s a reason behind our longevity: We invite you to see for yourself.