Description:

Summary/Objective

The Executive Sous Chef is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Executive Sous is responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Chefs will be expected to perform a variety of duties, including but not limited to those listed below:

Cooking:

• Preparing high-quality food items for our customers utilizing methods such as grilling, steaming, and frying.
• Following company recipe and presentation guidelines to meet or exceed guests' expectations
• Coordinating food orders to support timely and efficient delivery to each table
• Ensuring proper food safety and sanitation standards to ensure guest safety
• Meeting special customer requests while ensuring the same high-quality standards

Production. Preparing portions and food items while:

• Set up the kitchen before opening
• Follow recipe guidelines to meet or exceed customers' expectations
• Prep food
• Portion food
• Stock the line with items needed to complete orders on time
• Ensure proper food safety and sanitation standards

Utility:

• Clean dishes, silverware, glassware, utensils, pots, pans, etc.
• Stock and restock supplies
• Break down and clean the kitchen, mats, and equipment at closing
• Sweep, spray and mop floors
• Maintain sparkling clean restrooms, kitchen, and parking lot (pick up debris and sweep when necessary)
• Make orders
• Check-in deliveries
• Label and date food for freshness rotation
• Put away deliveries
• Take out trash

Other:

• Report to work on time in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.
• Maintain adherence to all Company policies and procedures.
• Other duties as directed by management.
• Report to required meetings.

Compensation

Salary based on experience

Requirements:

Competencies and Skills

1. Collaboration Skills.

2. Customer/Client Focus.

3. Flexibility

4. Stress Management/Composure

5. Multi-task oriented.

6. Organizational Skills

7. Basic mathematical, reading and writing skills.

8. Excellent communication skills (including asking for clarification on tasks, policies and

procedures).

9. Knowledge of workplace safety procedures

10. Must have good command of the English language, both oral and written.

11. Must be attentive.

12. Must report to work when scheduled and on time with a positive attitude.

13. Ability to work varied hours/days as business dictates.

14. Must complete ServSafe Manager Certification

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push

and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Supervisory Responsibility

This is a supervisor position

Work Environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, and fire. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required.

Travel

Remote work off-site may be

Job Type: Full-time

Pay: $40,000.00 per year

Benefits:

• Food provided

Experience level:

• 2 years

Pay rate:

• Yearly pay

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Weekend availability

Work setting:

• Casual dining restaurant

Ability to commute/relocate:

• Destin, FL 32541: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 2 years (Preferred)
• Cooking: 3 years (Preferred)

Work Location: One location

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