Our establishment in Bradenton is currently seeking a highly skilled sous chef to join our culinary team. The sous chef position is a crucial component of the kitchen team, functioning as the immediate subordinate of the head chef. The role encompasses the supervision of kitchen staff, the guarantee of food quality, and the maintenance of organizational structure within the kitchen. Key responsibilities include:
1. Food Preparation: Assisting in the preparation and cooking of dishes, often managing specific stations or tasks within the kitchen.
2. Team Management: Overseeing kitchen staff, providing training and guidance, and ensuring adherence to food safety standards and protocols.
3. Menu Development: Collaborating with the head chef in the planning of menus and the organization of special events.
4. Inventory Management: Monitoring supplies, placing orders, and managing kitchen inventory to ensure optimal resource allocation.
5. Quality Control: Ensuring that all dishes meet the established standards of the restaurant for presentation and taste, while also meeting customer expectations and upholding the restaurant's reputation.
6. Problem-solving: Addressing any challenges that may arise during service, including staff-related issues and equipment malfunctions.
A successful sous chef requires a strong foundation in culinary skills, coupled with leadership abilities and a genuine passion for food. Additionally, flexibility, effective time management, and the ability to perform effectively under pressure are essential attributes for success in this fast-paced environment.
Candidates applying for the sous chef position must possess at least three years of experience in the role. While formal culinary education or its equivalent is preferred, it is optional. However, applicants must obtain a Manager Food Handler Certification within 90 days of employment, we will help with this.
Applications with a Current Resume will be reviewed first, and we will check references.