Sous Chef

Benefits:

• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Company parties
• Dental insurance
• Employee discounts
• Tuition assistance

Corona Beach House, located in Miami International Airport, is seeking a talented Sous Chef to join the team!


JOB OVERVIEW:
Plan, prep, set up and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train and monitor performance of line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. 



KEY RELATIONSHIP:

• Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. 
• External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. 

STANDARD SPECIFICATIONS: 
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. 


 
Qualifications:

• High school diploma or equivalent vocational training certificate
• Culinary College Degree 
• Previous Management/Supervisory experience 
• 1-2 years experience as a  Supervisor, Sous Chef or Chef at a 5 star restaurant 
• Food handling certificate 
• Ability to communicate in English with guests, co-workers and management to their understanding 
• Ability to compute basic mathematical calculations 
• Ability to provide legible communication
• Sanitation certificate (Preferred)

 
Skills:

• Ability to perform job functions with attention to detail, speed and accuracy. 
• Ability to prioritize, organize and delegate work assignments. 
• Ability to be clear thinker, analyze and resolve problems, exercising good judgment. 
• Ability to work well under pressure of meeting production schedules and timelines for guests. 
• Ability to maintain good coordination. 
• Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line. 
• Ability to work a 12 hours shift, 5 days per week in hot, noisy and sometimes close conditions. 
• Ability to work with all products and food ingredients involved. 
• Ability to use all senses to ensure quality standards is met. 
• Ability to differentiate dates 
• Ability to operate, clean and maintain all equipment required in job functions. 
• Ability to supervise, train and direct employees; give correction when needed. 
• Ability to plan and produce centerpiece displays and banquet trays, and make buffets. 
• Ability to comprehend and follow recipes. 
• Ability to expand and condense recipes. 
• Ability to produce creative and artistic food work. 
• Ability to perform job functions with minimal supervision. 
• Ability to work cohesively with co-workers as part of a team. 
• Ability to motivate staff and maintain a cohesive team. 
• Ability to promote positive relations with all individuals.
• Ability to meet datelines. 

 
ESSENTIAL JOB FUNCTIONS: 

• Maintain and strictly abide by current sanitation/health regulations and restaurant requirements. 
• Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. 
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. 
• Meet with Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. 
• Ensure that staff reports to work as scheduled; document any late or absent employees. 
• Coordinate breaks for assigned staff. 
• Prepare and assign production and prep work for all staff to complete, review priorities. 
• Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks. 
• Complete opening duties: 
• Set up workstation with required mise en place, tools, equipment and supplies according to standards. 
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies and standards. 
• Check production schedule and pars. 
• Establish priority items for the day. 
• Inform the Chef de Cuisine of any supplies that need to be requisitioned for the day’s tasks. 
• Transport supplies from the storeroom and stock in designated areas. 
• Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. 
• Start prep work and production of items needed for the day. 
• Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary. 
• Prepare and produce all menu items for designated banquet function. 
• Prepare all dishes following recipes and yield guides, according to department standards. 
• Inform Chef de Cuisine of any shortages before the item runs out. 
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 
• Assist staff wherever required to ensure optimum service to guests. 
• Ensure that Service Staff are informed menu items serve and amount of available for the meal period and functions. 
• Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests. 
• Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere. 
• Maintain production charts according to department standards. 
• Minimize waste and maintain controls to attain forecasted food cost. 
• Disinfect and sanitize cutting boards and worktables. 
• Transport empty, dirty pots and pans to the pot wash station. 
• Direct and assist stewards in order to make clean up a more efficient process. 
• Breakdown workstation and complete closing duties according to department standards: 
• Return all food items to the proper storage areas 
• Rotate all returned product 
• Wrap, cover, label and date all items being put away 
• Straighten up and organize all storage areas 
• Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves 
• Return all unused and clean utensils/equipment to the specified locations 
• Ice down hot items from the steam table so they cool quickly 
• Turn off all equipment not needed for the next shift 
• Restock items that were depleted during the shift 
• Ensure all banquet cooks assignments are completed before they sign out 
• Review status of work and follow-up actions required with the Executive Sous Chef before leaving. 
• Document pertinent information in logbook. 
• Successful completion of the training/certification process. 
• Write schedules according to forecasted budget and have approved by Executive Sous Chef or Executive Chef. 
• Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards. 
• Conduct scheduled performance appraisals. 
• Interview and hire new personnel according to the policies. 
• Plate up banquet meals as assigned. 
• Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference. 
• Menu tasting for restaurant. 
• Review Meeting planner feedback periodically. 
• Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services. 
• Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. 

 
KITCHEN FUNCTIONS: 

• Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc. 
• Ensure quality at all times. 
• Follow through with paperwork in a timely manner. 
• Attend Sous chef meetings, leaders' meetings etc. 
• Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems. 
• Schedule correctly and ensure there is no unapproved Over Time. 
• Ensure that plating and recipe guides are followed and that all food items are consistent. 
• Ensure work area is kept clean and safe. 
• Ensure that all employees are allowed a 30-minute break. 
• List production and assign specific job tasks. 
• Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work. 
• Adjust standard production quantities depending upon the forecasted business. 
• Ensure all requisitions are closed out and signed by the Sous Chef. 
• Ensure that a daily inventory is kept of all meat, fish, produce and freezer items. 
• All perishable food items must be wrapped and dated. 
• Document all tardiness and absences the day of the occurrence. 
• Review documentation with respective employee in a timely manner and follow progressive discipline procedures. 
• Check all line employee's mise-en-place and verify line is ready for service. 
• Spot-check that menu items are being produced to standards. 
• Monitor that all staff perform to their standards of service. 
• Follow all restaurant procedures and policies. 
• Give Positive feedback to staff to maintain performance and address behavior, not personality. 
• Be on time, ready to work and set an example for all employees to follow. 

SECONDARY FUNCTIONS:

• Follow maintenance program and cleaning schedule 
• Perform duties in other areas of kitchen as assigned 
• Attend gourmet shows, food and wine meetings 
• Perform at special events and at off premise functions 
• Research new products, menu items and display presentations 
• Assist in the employee selection process. 

NOTE:
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. 


This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

Grove Bay isan E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.