Sous Chef

Rooted in classic French technique, Chefs Alain Verzeroli has created a menu where plants play a prominent role: Local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat, and poultry.

Le Jardinier's modern, light-filled space and lush outdoor dining area are meant to evoke a fun, tropical garden in the heart of The Miami Design District.

A Sous Chef at Le Jardinier ensures consistency in the execution of the restaurant’s culinary direction while being an extraordinary leader. They are second – in – command to the Chef de Cuisine, and assist in overseeing the overall running of the kitchen and team.
They work to assist in building a team and culture through effective training and mentorship.
This role oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives including sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation.
They participate in creating menu items using a variety cooking techniques and ingredients.

SOME OF YOUR RESPONSIBILITIES:
• Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication.
Display high energy, strong work ethic, and passion for cuisine in all that you do.
• Follow and implement Health and Safety Guidelines to ensure a Safe & Comfortable workplace for all team members.
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee
retention and satisfaction.
• Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility
and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Manages culinary operations and staff on a daily basis to ensure a consistent, high quality food product and
motivates the team with a service driven desire to exceed the expectations of our guests.
• Manage and develop direct reports towards individual growth and quality standards of excellence thru leading by
example.
• Work in support of the Chef de Cuisine to ensure that all food and products are consistently prepared and served
according to the restaurants portioning, cooking and serving standards.
• Expedite service efficiency and effectively, maintaining proper pace and quality. Work closely with the dining room
expeditor and team to ensure an elevated guest experience.

YOUR QUALIFICATIONS
• Minimum 1-3 years’ experience working in a restaurant or foodservice retail establishment of similar caliber.
• Minimum 1 year experience as a Sous Chef or Supervisor preferred
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all
units of measure)
• Associate’s Degree or equivalent Certification in Culinary Arts preferred
• Must have previous related experience in restaurants or food and beverage operations, preferably with corporate dining
facilities and client relationships.
• Servsafe certification required.
• Food Safety Handler certification required.
• Excellent verbal and written communication skills.
• Ability to read, speak and interpret documents in clear English.
• Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary
analysis capabilities, and working knowledge of reservation management systems
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis.
• Must be able to multi-task and manage in high volume, and high stress environments.
• Must have manual dexterity to use and operate all necessary equipment.
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing
position for long periods of time (up to 10 hours).
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)
• The ability to speak a secondary language is convenient but not necessary.

NOTE: JOB DESCRIPTION IS SUBJECT TO CHANGE BASED ON BUSINESS NECESSITY.
The job description isn’t meant to be complete list of your qualifications or all the things you’ll do.

EQUAL OPPORTUNITY EMPLOYER
Invest Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Invest Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

CONFIDENTIALITY AND DISCRETION
Employee must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Invest Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image INVEST Hospitality, LLC.

Rooted in classic French technique, Chefs Alain Verzeroli has created a menu where plants play a prominent role: Local, seasonal fruits and vegetables, fresh herbs, and greens are complemented by wild and sustainable fish, meat, and poultry.

Le Jardinier's modern, light-filled space and lush outdoor dining area are meant to evoke a fun, tropical garden in the heart of The Miami Design District.

A Sous Chef at Le Jardinier ensures consistency in the execution of the restaurant’s culinary direction while being an extraordinary leader. They are second – in – command to the Chef de Cuisine, and assist in overseeing the overall running of the kitchen and team.
They work to assist in building a team and culture through effective training and mentorship.
This role oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives including sales, costs, employee retention, guest services and satisfaction, food quality, cleanliness and sanitation.
They participate in creating menu items using a variety cooking techniques and ingredients.

SOME OF YOUR RESPONSIBILITIES:
• Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication.
Display high energy, strong work ethic, and passion for cuisine in all that you do.
• Follow and implement Health and Safety Guidelines to ensure a Safe & Comfortable workplace for all team members.
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee
retention and satisfaction.
• Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility
and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Manages culinary operations and staff on a daily basis to ensure a consistent, high quality food product and
motivates the team with a service driven desire to exceed the expectations of our guests.
• Manage and develop direct reports towards individual growth and quality standards of excellence thru leading by
example.
• Work in support of the Chef de Cuisine to ensure that all food and products are consistently prepared and served
according to the restaurants portioning, cooking and serving standards.
• Expedite service efficiency and effectively, maintaining proper pace and quality. Work closely with the dining room
expeditor and team to ensure an elevated guest experience.

YOUR QUALIFICATIONS
• Minimum 1-3 years’ experience working in a restaurant or foodservice retail establishment of similar caliber.
• Minimum 1 year experience as a Sous Chef or Supervisor preferred
• High School Diploma, or equivalent level of education, required (Must be able to add, subtract, multiply, and divide in all
units of measure)
• Associate’s Degree or equivalent Certification in Culinary Arts preferred
• Must have previous related experience in restaurants or food and beverage operations, preferably with corporate dining
facilities and client relationships.
• Servsafe certification required.
• Food Safety Handler certification required.
• Excellent verbal and written communication skills.
• Ability to read, speak and interpret documents in clear English.
• Must possess basic computer skills (Word, Email, Excel), knowledge of computer accounting programs, have budgetary
analysis capabilities, and working knowledge of reservation management systems
• Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant in a timely basis.
• Must be able to multi-task and manage in high volume, and high stress environments.
• Must have manual dexterity to use and operate all necessary equipment.
• Must be able to reach, bend, stoop, and stretch. Can frequently lift up to 30 pounds, as well as work in a standing
position for long periods of time (up to 10 hours).
• Must be able to work a flexible schedule. (including mornings, nights, weekends, and holidays)
• The ability to speak a secondary language is convenient but not necessary.

NOTE: JOB DESCRIPTION IS SUBJECT TO CHANGE BASED ON BUSINESS NECESSITY.
The job description isn’t meant to be complete list of your qualifications or all the things you’ll do.

EQUAL OPPORTUNITY EMPLOYER
Invest Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Invest Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.

CONFIDENTIALITY AND DISCRETION
Employee must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Invest Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image INVEST Hospitality, LLC.