Immediate Opening at Deck 84 in Delray Beach, Florida Winner of the 2020 Sun Sentinel's Top Workplace for Medium-Sized Business in South Florida and Top Workplace USA in 2021. To assist the Executive Chef in the day-to-day running of the kitchen. The Sous Chef will have the following responsibilities: including ordering, labor control, and relaying any problems to the Executive Chef regarding equipment, scheduling, etc. Prepare and/or directs 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. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.
Essential Duties and Responsibilities The essential functions include, but are not limited to the following:
- Responsible for assisting Chef in all ordering and purchasing as well as meeting or beating the food cost budget as well as scheduling kitchen staff.
- Responsible for Menu Development and Quality Assurance
- Supervise kitchen staff as well as coaching and developing through continuous training to ensure company values and mission.
- Prepares or directs preparation of food served using established production procedures and systems
- Determines the amount and type of food and supplies required using production systems. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Serves or ensures proper serving of food for tray line or dining room.
- Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.
- Reports necessary equipment repair and maintenance.
- Correctly prepares all food served following standard recipes and special diet orders.
- Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
- Maintain daily production records.
- Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
- Complete food temperature checks before service.
- Performs other work-related duties as assigned
Minimum Qualifications (Education, Experience, Skills)- A high school diploma or equivalent, culinary school or program preferred.
- Prior experience as a sous chef for 5 years.
- Able to understand requirements and able to fill in in Chef’s absence.
- Must be 18 years of age.
- Must have proficient interpersonal relations and communicative skills;
- Must have the ability to stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing up to 50 pounds; knife skills; manual dexterity; auditory and visual skills; ability to follow written and oral instructions and procedures.
- Food safety handler card or Manager food-safety handler is a must.
What We Offer:- Competitive salaries
- Paid time off
- Benefits (Medical, Dental, Vision, Life and more)
- Energetic, focused, and collaborative work environment
NO TELEPHONE CALLS OR AGENCIES. Only local candidates will be contacted; there is no relocation for this position. We Encourage a Diverse Workforce: Rapoport’s Restaurant Group believes that a diversified group of associates contributes to a culture of values, team spirit, and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work, and do business in. If you’re looking for a company that respects your unique merits, professionalism, and skills, we’d like to talk to you. We are a Drug-Free Workplace and participant with E-verify.