Benefits:

Bonus based on performance

Company parties

Competitive salary

Dental insurance

Employee discounts

Free food & snacks

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

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 Feinstein Group is one of the most well-respected, award-winning hospitality groups 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)

COVID-19 Vaccine (required)

Benefits/Perks

Health/Vision/Dental/Life

Monthly Bonuses

2 Weeks Paid Vacation

Meal Discount Program

Weekly Paycheck

Company Parties

Development & GROWTH!