Sous Chef - Casadonna

About Casadonna:

Casadonna is a Coastal Italian-inspired restaurant developed in partnership between Groot Hospitality and Tao Group Hospitality. It is housed in the same Mediterranean revival building as Miami's historic Women's Club, located in the city's burgeoning Edgewater neighborhood. In fact, the name "Casadonna" is derived from the setting—it is a fusion of Italian words translating to "house of the woman."

Riviera-style Italian cooking serves as the heart of Casadonna's cuisine. The menu features the freshest and finest local and imported products, with signature handcrafted dishes. Plates are based around traditional recipes found in the coastal towns of Naples, Taormina, Bari, Positano and Gaeta, and each is presented in a contemporary fashion. Bespoke cocktails and an extensive wine list complement this approach.

Casadonna will seat up to 366 guests in both indoor and outdoor dining and bar areas, all of which have been visualized by the designer Ken Fulk. The atmosphere is lush, leafy, stately and golden, conveying both a nod to the site's legacy (The Women's Club building was placed on the National Register of Historic Places in 1974) and a reflection of modern Miami tastes. Design highlights include a tranquil indoor-outdoor flow (including a covered, high-ceilinged atrium), iconic paned and vaulted glass windows, original gates, elaborate chandeliers and distinctive floor patterning.

Casadonna employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

The Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff.

Due to the nature of our business, this position is required us to work weekends and holidays.

The day-to-day responsibilities include but are not limited to:

General Duties and

Job duties

• Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards.
• Ensures all food is prepared to corporate specifications in presentation and recipe.
• Initiates periodic quality checks for all products, i.e., temperature checks.
• Works with Chef regarding orders and all food products to par levels.
• Maintains the proper rotation of food to ensure quality and freshness.
• Monitors weekly sales and adjusts prep production levels.
• Performs daily line checks with front-of-the-house managers
• Maintains and ensures that all food is prepared within acceptable kitchen times.
• Ensures that all stations are properly stocked and set up.
• Conducts periodic kitchen walk-throughs to ensure the quality of food meets corporate specifications.
• Ensures restaurant and Health Department sanitation requirements are always maintained.
• Ensures all kitchen equipment and working conditions are well maintained.
• Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules.
• Conducts periodic kitchen walk-throughs to ensure cleanliness standards.
• Creates and edits scheduling for kitchen staff throughout the week
• Sends employees home when approaching overtime to be vigilant about the labor cost

Other Responsibilities

• Computer literacy to include Excel Spreadsheet and Word experience.
• Ability to work in a team and independently.
• Ability to multi-task and meet multiple deadlines.
• Ability to successfully work in a fast-paced environment.
• Ability to maintain composure in a potentially stressful environment.
• Ability to produce recipes within corporate specifications.
• Ability to read and comprehend spreadsheets and P&L statements.
• Ability to calculate, analyze and troubleshoot P&L, i.e. food costs, labor costs, and budgets.
• Ability to demonstrate expertise in performing all positions within the kitchen.
• Working knowledge of POS systems.

Required Knowledge, Skills, and Abilities

• Bachelor’s degree in Culinary or relevant field
• A minimum of 2 years experience in a similar role
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Good understanding of MS Office and restaurant software programs
• Teamwork-oriented with outstanding leadership abilities
• Excellent communication and interpersonal skills
• Exceptional organizational, time management, and problem-solving skills

Working Conditions

• This position will spend 80 % of the time standing.
• Occasional environmental exposures to cold, heat, and moisture.
• The individual must be able to transport up to 40 pounds occasionally and up to 25 pounds regularly.
• Must be able to speak, read and understand basic cooking directions.

The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position.

All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some conditions may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.