Grove Bay Hospitality Group
Sous Chef – Grove Bay Hospitality Group
Join to apply for the Sous Chef role at Grove Bay Hospitality Group.
Benefits
Company parties
Dental insurance
Employee discounts
Health insurance
Opportunity for advancement
Paid time off
Training & development
Tuition assistance
Vision insurance
Stiltsville Fish Bar is seeking a Sous Chef to join a world class team at our upscale Key West inspired venue.
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 Relationships
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.
Ability to compute basic mathematical calculations.
Ability to provide legible communication.
Sanitation certificate (Preferred).
Skills
Attention to detail, speed and accuracy.
Prioritization, organization and delegation.
Analytical thinking and problem solving.
Work well under production pressure.
Coordination and teamwork.
Transporting cases and moving food from storage to line.
Work 12‑hour shifts five days a week in hot, noisy environments.
Knowledge of all food ingredients.
Use senses to ensure quality standards are met.
Differentiate dates.
Equipment operation and maintenance.
Supervision, training and corrective feedback.
Planning and producing centerpiece displays and banquet trays.
Understanding of recipes and ability to modify them.
Creative food presentation.
Perform job functions with minimal supervision.
Team cohesion and motivation.
Positive staff interactions.
Meet deadlines.
Essential Job Functions
Maintain sanitation and health regulations.
Comply with all departmental policies.
Use equipment safely and correctly.
Meet with Executive Chef to review schedules and business levels.
Ensure staff punctuality and schedule adherence.
Coordinate staff breaks.
Assign and review production and prep work.
Communicate schedule changes and delegate as needed.
Conduct opening duties: set up mise en place and inspect cleanliness.
Check production schedule and priorities.
Inform Chef of required supplies.
Transport supplies from storeroom.
Inspect banquet kitchen and correct deficiencies.
Start prep and production of daily items.
Produce menu items ahead of schedule.
Prepare all dishes per recipes and yield guides.
Inform Chef of shortages before items run out.
Monitor staff performance and address deficiencies.
Assist staff to achieve optimal service.
Ensure Service Staff are informed of menu items.
Communicate assistance during busy periods.
Provide feedback and counsel as required.
Conduct performance appraisals.
Interview and hire new personnel.
Plate banquet meals as assigned.
Personalize menus for events.
Menu tasting for restaurant.
Review meeting feedback.
Implement quality improvement processes.
Review financials to exceed revenue goals.
Kitchen Functions
Conduct daily line‑ups and uphold excellence.
Ensure constant quality and timely paperwork.
Attend Sous Chef and leadership meetings.
Communicate with restaurant and FOH managers.
Schedule correctly, preventing unauthorized overtime.
Follow plating and recipe guides.
Keep work area clean and safe.
Allow staff 30‑minute breaks.
Assign tasks and production lists.
Ensure collaboration within departments.
Adjust production quantities per forecast.
Close requisitions, sign Sous Chef.
Maintain daily inventory of all items.
Wrap and date perishable goods.
Document tardiness and absences.
Apply progressive discipline procedures.
Verify line readiness and mise en place.
Spot‑check menu production.
Monitor standard service performance.
Follow all restaurant policies.
Provide positive feedback to staff.
Set example and punctuality.
Secondary Functions
Follow maintenance program and cleaning schedule.
Perform duties in other kitchen areas as assigned.
Attend gourmet shows and food & wine meetings.
Participate in special events and off‑premise functions.
Research new products and menu presentations.
Assist in 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.
EEO Statement Grove Bay is an E‑Verify and equal opportunity employer. You must show proof of eligibility to work in the U.S.
Fort Lauderdale, FL $58,000.00–$62,000.00 (6 months ago)
Surfside, FL $80,000.00–$85,000.00 (3 months ago)
#J-18808-Ljbffr
Benefits
Company parties
Dental insurance
Employee discounts
Health insurance
Opportunity for advancement
Paid time off
Training & development
Tuition assistance
Vision insurance
Stiltsville Fish Bar is seeking a Sous Chef to join a world class team at our upscale Key West inspired venue.
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 Relationships
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.
Ability to compute basic mathematical calculations.
Ability to provide legible communication.
Sanitation certificate (Preferred).
Skills
Attention to detail, speed and accuracy.
Prioritization, organization and delegation.
Analytical thinking and problem solving.
Work well under production pressure.
Coordination and teamwork.
Transporting cases and moving food from storage to line.
Work 12‑hour shifts five days a week in hot, noisy environments.
Knowledge of all food ingredients.
Use senses to ensure quality standards are met.
Differentiate dates.
Equipment operation and maintenance.
Supervision, training and corrective feedback.
Planning and producing centerpiece displays and banquet trays.
Understanding of recipes and ability to modify them.
Creative food presentation.
Perform job functions with minimal supervision.
Team cohesion and motivation.
Positive staff interactions.
Meet deadlines.
Essential Job Functions
Maintain sanitation and health regulations.
Comply with all departmental policies.
Use equipment safely and correctly.
Meet with Executive Chef to review schedules and business levels.
Ensure staff punctuality and schedule adherence.
Coordinate staff breaks.
Assign and review production and prep work.
Communicate schedule changes and delegate as needed.
Conduct opening duties: set up mise en place and inspect cleanliness.
Check production schedule and priorities.
Inform Chef of required supplies.
Transport supplies from storeroom.
Inspect banquet kitchen and correct deficiencies.
Start prep and production of daily items.
Produce menu items ahead of schedule.
Prepare all dishes per recipes and yield guides.
Inform Chef of shortages before items run out.
Monitor staff performance and address deficiencies.
Assist staff to achieve optimal service.
Ensure Service Staff are informed of menu items.
Communicate assistance during busy periods.
Provide feedback and counsel as required.
Conduct performance appraisals.
Interview and hire new personnel.
Plate banquet meals as assigned.
Personalize menus for events.
Menu tasting for restaurant.
Review meeting feedback.
Implement quality improvement processes.
Review financials to exceed revenue goals.
Kitchen Functions
Conduct daily line‑ups and uphold excellence.
Ensure constant quality and timely paperwork.
Attend Sous Chef and leadership meetings.
Communicate with restaurant and FOH managers.
Schedule correctly, preventing unauthorized overtime.
Follow plating and recipe guides.
Keep work area clean and safe.
Allow staff 30‑minute breaks.
Assign tasks and production lists.
Ensure collaboration within departments.
Adjust production quantities per forecast.
Close requisitions, sign Sous Chef.
Maintain daily inventory of all items.
Wrap and date perishable goods.
Document tardiness and absences.
Apply progressive discipline procedures.
Verify line readiness and mise en place.
Spot‑check menu production.
Monitor standard service performance.
Follow all restaurant policies.
Provide positive feedback to staff.
Set example and punctuality.
Secondary Functions
Follow maintenance program and cleaning schedule.
Perform duties in other kitchen areas as assigned.
Attend gourmet shows and food & wine meetings.
Participate in special events and off‑premise functions.
Research new products and menu presentations.
Assist in 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.
EEO Statement Grove Bay is an E‑Verify and equal opportunity employer. You must show proof of eligibility to work in the U.S.
Fort Lauderdale, FL $58,000.00–$62,000.00 (6 months ago)
Surfside, FL $80,000.00–$85,000.00 (3 months ago)
#J-18808-Ljbffr