Job Description: The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef in the overall management of the kitchen, assuring an efficient and effective restaurant operation. The Sous Chef will build a culture of teamwork, kindness, enthusiasm, and superior service with the staff; train, motivate and supervise subordinates.
Company Overview The Black Pearl is one of the most well-respected, award-winning restaurants in the Tampa Bay Area. Creating unforgettable, one-of-a-kind dining experiences IS OUR PASSION. Our Team consists of some of the BEST AND BRIGHTEST in our industry. We believe a great employee deserves to be recognized. We look forward to speaking with you about the opportunities we offer.
Responsibilities
Systems Duties:
Assist in the facilitation and follow up of Fusion Prep Software
Assist with monthly inventory
Assist in the facilitation and use of Restaurant365 software
Personnel Duties:
Establish training procedures and guidelines and implement new procedures to strengthen quality performance
Ensure employees are following appropriate personal hygiene procedures
Train staff on the impact of portion control
Develop and cultivate positive peer and vendor relationships
Follow and ensure compliance with all policies and standards as outlined in the Employee Handbook, Service Manual, and other company-generated documents
Any other tasks as assigned by the Chain of Command
Support a culture of enthusiasm, teamwork, kindness, and belief in genuine hospitality
Culinary Duties:
Prepare high-quality cuisine and supervise the culinary and support staff, with a heavy focus on upscale new American cuisine
Oversee production and assist with food preparation. Ensure mise en place is completed prior to commencement of service.
Be proficient in every station & work position when needed
Expedite during service volume; ensure that each dish leaving the kitchen is checked for quality, presentation, and correct temperature
Maintain proper sanitation standards; confirm that all commodities are labeled and stored correctly on a daily basis. Ensure compliance with food safety and handling policies and procedures
Keep the back of the house areas organized and clean
Assist in loss prevention measures, control waste, and rotate product
Keep up with trends and apply knowledge during menu development with Chef
Assist the Executive Chef in menu writing of recipes and menu development.
Meet the financial goals of the restaurant while working collaboratively with other managers within the department
Prepare all food items as directed in a sanitary and timely manner
Follow recipes and presentation specifications
Operate standard kitchen equipment safely and efficiently
Clean and maintain station in practicing good safety and sanitation
Assist with the cleaning and organization of kitchen and equipment
Restock items as needed throughout the shift
Adhere to all sanitation and food production codes
Qualifications
Sous Chef (Upscale Casual) Experience (2+ years preferred)
Kitchen Managerial experience (2+ years required)
ServSafe Manager Certified (preferred)
High School Diploma (required)
Associates or Bachelor Degree (preferred)
Benefits/Perks
Health/Vision/Dental/Life
Monthly Bonuses
2 Weeks Paid Vacation
Meal Discount Program
Weekly Paycheck
Company Parties
Development & GROWTH!