Sous Chef - Scotch 80 Prime

Palmsbh

Kitchen personnel supervision
Food and labor cost control
Food quality and presentation
The Sous Chef’s primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests’ expectations as far as food quality and presentation

Job Summary

  • The Sous Chef’s primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests’ expectations as far as food quality and presentation.
  • The role requires maintaining operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef and/or Executive Sous Chef is not present.
  • The company is committed to making a work environment where the growth and well-being of team members is the top priority.

Matching Summary

The Sous Chef’s primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests’ expectations as far as food quality and presentation.

Skills & Requirements

Must-have

  • Kitchen personnel supervision
  • Food and labor cost control
  • Food quality and presentation
  • Inventory and purchasing management
  • Food safety and sanitation compliance
  • Staff scheduling and payroll management

Nice-to-have

  • Staff motivation and engagement
  • Performance management
  • Menu and recipe development
  • Waste and overproduction monitoring
  • Equipment maintenance oversight

Key Requirements

  • Minimum three years kitchen experience
  • High school diploma or equivalent
  • Must be at least 21 years old
  • Must be able to obtain a Health Card

Work Rights

Not specified

Tailored Resume

Cover Letter