Sous Chef Fine Dining Steakhouse

Sous Chef for the grand opening of ChopHouse at Nocatee.

responsibilities:
Support the Executive Chef in managing and supervising all kitchen activities including
food preparation cooking and plating to ensure exceptional quality and consistency.
Lead and motivate the culinary team promoting a positive inclusive work environment
that fosters collaboration creativity and professional growth.
Collaborate with the Executive Chef to develop innovative and seasonally inspired
menus using fresh locally sourced ingredients whenever possible.
Ensure all food items are prepared and served in accordance with established recipes
portion control guidelines and presentation standards.
Maintain a well-organized and efficient kitchen optimizing workflow and implementing
effective systems for inventory management ordering and cost control.
Monitor food quality and freshness actively participate in regular inspections and
take appropriate corrective actions when necessary.
Assist in training and mentoring kitchen staff guiding proper cooking
techniques safety procedures and sanitation practices.
Collaborate with the front-of-house team to ensure smooth communication efficient
service and prompt resolution of any guest concerns or special requests.
Adhere to all food safety and sanitation regulations promoting a safe and clean working
environment.

Qualifications:
Proven experience as a Sous Chef or senior station chef in a high-volume fast-paced
restaurant environment.
A culinary degree or equivalent professional training is preferred.
Exceptional culinary skills and a deep understanding of various cooking techniques
flavor profiles and presentation styles.
Strong leadership abilities with the ability to motivate and inspire a team fostering a
positive inclusive work culture.
Excellent organizational and time management skills with the ability to multitask and
prioritize effectively.
Strong knowledge of food safety and sanitation regulations ensuring strict adherence to
health code standards.
Passion for quality food creativity and staying updated with industry trends and
innovations.
Ability to thrive in a fast-paced high-pressure environment while maintaining attention
to detail.
Strong communication and interpersonal skills with the ability to collaborate effectively
with team members and interact professionally with guests.