Company Overview:

With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination.
Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience.
 

Job Summary:

The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. He/she also supports the Executive Chef by completing projects as directed. The Exec Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence.

Competitive Benefits:

• Industry leading compensation + bonus program
• Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
• 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
• Monthly Reward Dollars to use at various company locations.
• Paid vacation starting at 2 weeks per year
• Paid/Floating holidays for 5 major holidays
• 24 hours paid Sick Time renewed yearly
• Education Assistance Program (EdAP) for hospitality related education growth
• Employee Assistance Program (EAP) to assist with work life balance
• Management Referral Program with a $4,000 payout for qualifying management positions
• $1,000 signing bonus after 90 days!

Pay: $75000 - $85000 / year 

Job Duties:

• Responsible for food production, and leading a team of cooks to provide 5-star high-quality food to all guests
• Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns.
• Operates all kitchen equipment safely and correctly.
• Follows facility and chef’s safe food handling guidelines.
• Follows all sanitation and nutrition practices
• Follows all portion sizes, quality standards, department rules, policies and procedures
• Oversee and assist the kitchen staff in all aspects of food production
• Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time.

Education/ Experience/ Skills:

• Minimum 3 years' in a similar Chef role in a high-volume restaurant environment 
• Detailed oriented with a strong emphasis on accuracy and time management.
• Ability to interface with various levels of management
• Strong familiarity with OSHA and all local Department of Health Regulations.
• PC literate with a working knowledge of general systems

Physical Demands:

• Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force.

Disclaimer: 

Company Overview:

With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination.
Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience.
 

Job Summary:

The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. He/she also supports the Executive Chef by completing projects as directed. The Exec Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence.

Competitive Benefits:

• Industry leading compensation + bonus program
• Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents.
• 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
• Monthly Reward Dollars to use at various company locations.
• Paid vacation starting at 2 weeks per year
• Paid/Floating holidays for 5 major holidays
• 24 hours paid Sick Time renewed yearly
• Education Assistance Program (EdAP) for hospitality related education growth
• Employee Assistance Program (EAP) to assist with work life balance
• Management Referral Program with a $4,000 payout for qualifying management positions
• $1,000 signing bonus after 90 days!

Pay: $75000 - $85000 / year 

Job Duties:

• Responsible for food production, and leading a team of cooks to provide 5-star high-quality food to all guests
• Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns.
• Operates all kitchen equipment safely and correctly.
• Follows facility and chef’s safe food handling guidelines.
• Follows all sanitation and nutrition practices
• Follows all portion sizes, quality standards, department rules, policies and procedures
• Oversee and assist the kitchen staff in all aspects of food production
• Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time.

Education/ Experience/ Skills:

• Minimum 3 years' in a similar Chef role in a high-volume restaurant environment 
• Detailed oriented with a strong emphasis on accuracy and time management.
• Ability to interface with various levels of management
• Strong familiarity with OSHA and all local Department of Health Regulations.
• PC literate with a working knowledge of general systems

Physical Demands:

• Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force.

Disclaimer: