Executive Sous Chef - Whiskey Joe's Manatee River

Restaurant Overview:

About Us: Whiskey Joe's is an iconic waterfront restaurant and bar that captures the laid-back, tropical vibe of the Florida Keys. With stunning views, delicious food, and a wide selection of beverages, we provide a unique and memorable dining experience for our guests.  We pride ourselves on offering numerous opportunities for growth and advancement within our industry-leading organization, marking ourselves as the opportune company to level-up your career path. 

We challenge our management team to be innovators in hospitality by consistently delivering a 5-Star experience to our teams, guests, and community.

Position Overview: 

We are seeking a talented and experienced Executive Sous Chef to join our dynamic culinary team at Whiskey Joe's. The Executive Sous Chef will work closely with the Executive Chef to oversee all aspects of kitchen operations, including menu planning, food preparation, staff management, and ensuring the highest standards of quality and consistency.

Top-notch Benefits:

• Competitive salary
• Quarterly bonus
• 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 5 major holidays
• Education Assistance Program (EdAP) for hospitality related education growth
• Employee Assistance Program (EAP) to assist with work life balance
• Management Referral Program with up to a $4,000 payout for qualifying management positions

Pay: $68000 - 75000 / year

plus bonus

Responsibilities:

• Collaborate with the Executive Chef to develop innovative and seasonally inspired menus that showcase fresh, local ingredients and meet the preferences of our diverse clientele.
• Supervise and train kitchen staff, ensuring adherence to recipes, food safety protocols, and sanitation standards.
• Oversee food preparation and execution during service, maintaining efficient workflow and timely delivery of dishes.
• Monitor inventory levels, order supplies, and manage food costs to maximize profitability.
• Lead by example, fostering a positive work environment and promoting teamwork and professionalism among kitchen staff.
• Stay current with industry trends and culinary techniques, continuously seeking opportunities for improvement and innovation.
• Assist with scheduling, performance evaluations, and other administrative tasks as needed.

Education/ Experience/ Skills:

• Minimum of 5 years of experience in a high-volume restaurant kitchen, with at least 3 years in a leadership role.
• Culinary degree or equivalent certification preferred.
• Strong culinary skills and knowledge of diverse cooking techniques and cuisines.
• Demonstrated ability to lead and motivate a team in a fast-paced environment.
• Excellent communication and organizational skills.
• Passion for food, creativity, and dedication to delivering an exceptional dining experience.
• Excellent interpersonal, verbal, and written communication skills.
• Detailed oriented with a strong emphasis on accuracy and time management.
• Strong familiarity with OSHA and all local Department of Health Regulations.

Physical Demands:
•Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 45lbs of force.

Disclaimer:
The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.