Sous Chef - Shula Burger

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program - refer a friend and earn a bonus

*Benefits may vary by position so ask your recruiter for details.

Airport Location: Fort Lauderdale Airport F&B Advertised Compensation: $60,866.00 to $74,392.00

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

Essential Functions:

Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work

Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures

Assists with menu planning, inventory, and managing of supplies

Maintains effective cost control, service and quality standards to produce maximum sales and profits

Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards

May serve as a resource to others in the resolution of complex problems and issues

Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen

Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager

Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality
Minimum Qualifications, Knowledge, Skills, and Work Environment:

Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus

Requires 3 to 5 years experience with kitchen operations and staff supervision

Must be certified in Serve Safe Management certification course

Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent

Demonstrates organization and multi-project time/issue management

Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)