Under the direction of the Executive Chef the incumbent on a daily basis consults with the Executive Chef and Restaurant Chef regarding recipes staff menus preparation and presentation. Supervises daily operations of kitchen.
Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards procedures department rules and sanitation requirements Using kitchen knives and equipment such as grills ovens steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean organized and sanitized Taking charge of kitchen opening closing and other side duties as directed by the Executive Chef
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Requirements/Responsibilities
Minimum 4 years experience as a Sous Chef in Fine Dining / Hight Volume Open availability including weekends evenings and holidays. Flexible and willingness to adapt to ongoing changes. Able to inspire motivate and develop employees. Proven track record in building highperforming teams. Professional and confident verbal and written communication with guests employees and ownership. Have an interest in hospitality. Must be flexible and team oriented. Ability to work under pressure with grace and ease. Available to work evenings and weekends. Ability to multitask efficient and a fast worker. Able to lift up to 50 lbs. occasionally.
Benefits: Were proud to offer exceptional wages bonus dining benefits a 401k plan a schedule set two weeks in advance and a chance to work and grow in one of the most dynamic restaurant groups in the country
Special Instructions
Please do not send any emails resumes or call.
APPLY IN PERSON ONLY WITH RESUME OR EMAIL
Anthonys Runway 84 330 W State Road 84 Fort Lauderdale FL 33315
TUESDAY to FRIDAY 2pm 5pm. Ask for Chef Ralph!
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