This job description serves as a guide for establishing the criteria to fill a specific job and to assist in staff member evaluation related to that job. The description is subject to change at management's discretion and may include additional or different duties as assigned or directed.
expertise in this rewarding role andΒ be part of our luxury dining journey!
I. Job Summary
The Sous Chef is responsible for providing restaurant guests excellent food quality, consistency, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
II. Essential Job Functions
A. Assist the Executive Chef/Chef de Cuisine in providing consistently prepared and timely food to guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.
B. Maintaining the standard of excellence set forth by the operation, the Sous Chef is responsible for ongoing training and communicating these standards to the staff.
C. Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu.
D. It is the Sous Chef's responsibility to participate in service education through Daily line-ups, Quarterly menu meetings, and new TCMβs training programs.
E. Assist the Executive Chef/Chef de Cuisine in training the kitchen staff to produce meals promptly. The goal is to execute all tickets in a timely manner and according to our luxury standards.
F. Assist the Restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef/Chef de Cuisine identify the problems and bring them promptly to the attention of the team.
G. Maintain a high level of cleanliness in the kitchen facilities according to FDA food code of 2022.
H. Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
I. Assist in filling any open positions with qualified internal or external candidates.
J. Communicating with the kitchen staff, identifying developable personnel, and providing the necessary training as positions open.
K. The sous chef is also responsible for filling any open positions with candidates who are qualified and fit under the standards set forth by the restaurant.
L. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed.
M. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
III. Education, Experience and Skill Requirements
A. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
B. A minimum of 3 years of experience leading varied kitchen positions including food preparation, lead cooks, Chef de Partie, Line cooks, stewards.
C. A minimum of 1 year of experience in management.
D. At least 6 months experience in a similar capacity.
E. Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
F. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
G. While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear.
H. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone.
I. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
Carillon Miami Wellness Resort is an Equal Opportunity Employer
This job is closed.