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Sous Chef
Summary
Sous Chef
| Salary | $50000 - $60000 / Year |
| Schedule | Part Time, Full Time |
| Experience | Minimum 2 years of experience |
| Location | 1666 Lenox Ave, Miami Beach, FL 33139, USA |
Sous Chef
Description
JOB TITLE: Morning Sous Chef
DEPARTMENT: Kitchen
REPORTS TO: Exe Chef, Production Manager, Head Chef
RESPONSIBLE FOR: Kitchen Team
EMPLOYEE BENEFITS:
Medical, Dental, Vision, 401(k) Company Match, Employee Meals, PTO/Sick Leave, Parking/Cell Phone Reimbursement, Employee Discount Gym Membership, and more!!! Additionally, Chotto Matte is growing internationally, providing opportunities for career growth and relocation.
GENERAL PURPOSE:
To assist the Production Manager and Head Chef in the supervision of all production, and to participate in the food production. All work is carried out in line with the departmental business plan, and The NZR Group corporate guidelines, and service concepts.
MAIN DUTIES:
TO ASSIST IN THE SUPERVISION OF ALL KITCHEN PRODUCTION. TO ENSURE OPERATIONS PROVIDE THE HIGHEST FOOD QUALITY.
Note: This is not an all-inclusive list. Additional duties may be assigned.
Ensures the highest food quality appropriate to the market in all kitchen operations.
Adheres to and enforces company standards of food quality, preparation, recipes, and presentation.
Ensures proper staffing and adequate supplies for kitchen.
Ensures all senior staff are supervising adequately and efficiently.
Supervises the proper set-up of each item on the menus and ensures their readiness.
Oversees the seasonings, portions, and appearance of food service in the operation.
Assists in maintaining budgetary and payroll expense control.
Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.
Assists in checking and ordering fresh products and dry storage items.
Encourages increased communication between kitchen production and service staff, checking the restaurant reservations regularly.
Ensures readiness and makes priorities in case of last minute changes to reservations.
Supervises all food production staff, and the steward function.
Utilizes supervisory skills and motivation to maximize employee productivity and satisfaction.
Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.
Ensures that all potential and real hazards are reported and reduced immediately.
Ensures that employees work in a safe manner that does not harm or injure self or others.
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
Confers closely and regularly with Head Chef and to carry out any other duties as directed by Production Manager, Head Chef and Executive Chef.
Work closely with Head Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.
Checks records of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.
To ensure that the food prepared in the restaurant kitchen is the standard that the Executive Chef has set.
Record kitchen staff performance, liaising with Head Office and HR Department. Giving staff performance reviews, disciplinary interviews and guidance.
Working closely with Production Manager and Head Chef reporting creating analytical reports on food, costs and kitchen performance.
Creating and assisting in documentation of dishes for staff training and giving training to staff.
ACCOUNTABILITY:
Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Head Chef, Production Manager and Executive Chef.
Actively engage in your own personal development to benefit the business and improve your personal skills – annual appraisals, attending training and development courses.
Actively participate in weekly/monthly departmental meetings and any other meetings that you are required to attend.
Actively participate in addressing complaints and resolving problems.
GENERAL DUTIES:
Extreme flexibility to work when needed and assist in workload of others.
Suggests changes to menus, to reflect local, seasonal and national trends.
Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status.
Recommends better preparation procedures to the Head Chef.
Maintains own kitchen, materials and company property clean, tidy and in good shape; reporting defective materials and equipment.
Attend any meeting or training session as required by Head Chef, Production Manager, Executive Chef and Management.
Maintains a safe and hygienic work environment.
Is conversant and complies with:
The company fire and health and safety procedures
The company security procedures
The property facilities
Licensing regulations
Operation standards and departmental procedures
PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to:
Walk and stand.
Bend forward.
Kneel down.
Reach and grasp.
Push and pull objects.
Repetitive bending and lifting of items.
Repetitive arm movements.
KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:
Minimum 3 years’ experience in fast paced kitchen.
Held Sous Chef/Senior Chef de Partie position previously.
Great leader and management skills.
Health and Safety Training
Food Hygiene Training.
Ability to communicate with customers and peers with a friendly and positive attitude.
Self-motivated, continuously seeking to succeed and progress in career within the company.
Extremely flexible and committed.
Lively, enthusiastic and confident.
Ability to handle difficult situations successfully.
Excellent organizational skills.
JOB TITLE: Morning Sous Chef
DEPARTMENT: Kitchen
REPORTS TO: Exe Chef, Production Manager, Head Chef
RESPONSIBLE FOR: Kitchen Team
EMPLOYEE BENEFITS:
Medical, Dental, Vision, 401(k) Company Match, Employee Meals, PTO/Sick Leave, Parking/Cell Phone Reimbursement, Employee Discount Gym Membership, and more!!! Additionally, Chotto Matte is growing internationally, providing opportunities for career growth and relocation.
GENERAL PURPOSE:
To assist the Production Manager and Head Chef in the supervision of all production, and to participate in the food production. All work is carried out in line with the departmental business plan, and The NZR Group corporate guidelines, and service concepts.
MAIN DUTIES:
TO ASSIST IN THE SUPERVISION OF ALL KITCHEN PRODUCTION. TO ENSURE OPERATIONS PROVIDE THE HIGHEST FOOD QUALITY.
Note: This is not an all-inclusive list. Additional duties may be assigned.
Ensures the highest food quality appropriate to the market in all kitchen operations.
Adheres to and enforces company standards of food quality, preparation, recipes, and presentation.
Ensures proper staffing and adequate supplies for kitchen.
Ensures all senior staff are supervising adequately and efficiently.
Supervises the proper set-up of each item on the menus and ensures their readiness.
Oversees the seasonings, portions, and appearance of food service in the operation.
Assists in maintaining budgetary and payroll expense control.
Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.
Assists in checking and ordering fresh products and dry storage items.
Encourages increased communication between kitchen production and service staff, checking the restaurant reservations regularly.
Ensures readiness and makes priorities in case of last minute changes to reservations.
Supervises all food production staff, and the steward function.
Utilizes supervisory skills and motivation to maximize employee productivity and satisfaction.
Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.
Ensures that all potential and real hazards are reported and reduced immediately.
Ensures that employees work in a safe manner that does not harm or injure self or others.
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
Confers closely and regularly with Head Chef and to carry out any other duties as directed by Production Manager, Head Chef and Executive Chef.
Work closely with Head Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required.
Checks records of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference.
To ensure that the food prepared in the restaurant kitchen is the standard that the Executive Chef has set.
Record kitchen staff performance, liaising with Head Office and HR Department. Giving staff performance reviews, disciplinary interviews and guidance.
Working closely with Production Manager and Head Chef reporting creating analytical reports on food, costs and kitchen performance.
Creating and assisting in documentation of dishes for staff training and giving training to staff.
ACCOUNTABILITY:
Actively participate in assisting to achieve departmental goals and objectives and carry out assigned work by Head Chef, Production Manager and Executive Chef.
Actively engage in your own personal development to benefit the business and improve your personal skills – annual appraisals, attending training and development courses.
Actively participate in weekly/monthly departmental meetings and any other meetings that you are required to attend.
Actively participate in addressing complaints and resolving problems.
GENERAL DUTIES:
Extreme flexibility to work when needed and assist in workload of others.
Suggests changes to menus, to reflect local, seasonal and national trends.
Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status.
Recommends better preparation procedures to the Head Chef.
Maintains own kitchen, materials and company property clean, tidy and in good shape; reporting defective materials and equipment.
Attend any meeting or training session as required by Head Chef, Production Manager, Executive Chef and Management.
Maintains a safe and hygienic work environment.
Is conversant and complies with:
The company fire and health and safety procedures
The company security procedures
The property facilities
Licensing regulations
Operation standards and departmental procedures
PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to:
Walk and stand.
Bend forward.
Kneel down.
Reach and grasp.
Push and pull objects.
Repetitive bending and lifting of items.
Repetitive arm movements.
KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE:
Minimum 3 years’ experience in fast paced kitchen.
Held Sous Chef/Senior Chef de Partie position previously.
Great leader and management skills.
Health and Safety Training
Food Hygiene Training.
Ability to communicate with customers and peers with a friendly and positive attitude.
Self-motivated, continuously seeking to succeed and progress in career within the company.
Extremely flexible and committed.
Lively, enthusiastic and confident.
Ability to handle difficult situations successfully.
Excellent organizational skills.
Details
| Salary | $50000 - $60000 / Year |
| Schedule | Part Time, Full Time |
| Experience | Minimum 2 years of experience |
| Location | 1666 Lenox Ave, Miami Beach, FL 33139, USA |
Skills
Fine Dining Experience
Food Safety
Kitchen Safety
By applying you confirm you have these skills.
Chotto Matte - Miami
| Salary | $50000 - $60000 / Year |
| Schedule | Part Time, Full Time |
| Experience | Minimum 2 years of experience |
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1666 Lenox Ave, Miami Beach, FL 33139, USA