Specialty Restaurants
About Us
The Wharf Fish & Oyster Company is a new concept dedicated to showcasing the best of Pensacola Beach. Voted the best new restaurant in Pensacola, we focus on
fresh, local seafood and exceptional cocktails , and aim to provide a welcoming atmosphere for locals and a coastal culinary experience for visitors.
Join us in creating a vibrant, community-driven destination!
Competitive Benefits
Industry-leading compensation package
Comprehensive Health Plans that include a variety of medical and dental plans, and employer contribution for yourself and dependents.
Lifestyle Spending Account benefit, which supports you and your family through gym memberships, childcare, student loans & more!
Variety of Supplemental Benefit Plans for life's unknowns
401(k) with annual employer match after 12 months employment
Employer paid life insurance throughout the length of employment
Monthly Reward Dollars to use at various company locations
Accrued Paid Vacation
Paid/Floating holidays for 5 major holidays
Paid Sick Time renewed yearly
Education Assistance Program (EdAP) for hospitality related education growth
Employee Assistance Program (EAP) to assist with work-life balance
Management Referral Program with up to a $4,000 payout for qualifying management positions
Position Summary As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment.
Job Duties
Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating.
Develop and execute menu items that align with our restaurant's standards and customer preferences.
Ensure all dishes are prepared to the highest quality and presentation standards.
Supervise and train kitchen staff, fostering a positive and collaborative work environment.
Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste.
Uphold all health and safety regulations, ensuring a clean and sanitary kitchen.
Collaborate with the Executive Chef to create new dishes and seasonal menus.
Oversee kitchen equipment maintenance and report any issues to the appropriate personnel.
Manage food cost and labor budgets, working to optimize efficiency and profitability.
Ensure timely and accurate execution of orders during service hours.
Perform additional responsibilities as requested by the Chef or General Manager at any time.
Education / Experience / Skills
Proven experience as a Sous Chef or similar role in a high-volume, full-service restaurant.
Culinary degree or equivalent experience.
Strong leadership and communication skills.
In-depth knowledge of food safety and sanitation standards.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Creative and passionate about food, with a keen eye for detail.
Strong organizational and problem‑solving skills.
Flexibility to work evenings, weekends, and holidays as needed.
Physical Demands
Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 45 pounds.
Standing for shifts of 6+ hours with appropriate breaks.
Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc.
Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc.
Repeating motions involving wrists, hands and/or fingers.
Frequent use of hand-to-finger motions, handle or feel objects, reach with hands and arms.
Constant bending, stooping and turning, etc.
Constant exposure to hot and damp temperature fluctuations.
Disclaimer The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.
Equal Employment Opportunity Statement We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.
Specialty Restaurants Corporation maintains a drug‑free workplace. The company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law.
All job offers are contingent upon successfully passing a pre‑employment background check.
Salary: $55,000 - $65,000 per year
Seniority Level
Mid‑Senior level
Employment Type
Full‑time
Job Function
Management and Manufacturing
Industry
Hospitality
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fresh, local seafood and exceptional cocktails , and aim to provide a welcoming atmosphere for locals and a coastal culinary experience for visitors.
Join us in creating a vibrant, community-driven destination!
Competitive Benefits
Industry-leading compensation package
Comprehensive Health Plans that include a variety of medical and dental plans, and employer contribution for yourself and dependents.
Lifestyle Spending Account benefit, which supports you and your family through gym memberships, childcare, student loans & more!
Variety of Supplemental Benefit Plans for life's unknowns
401(k) with annual employer match after 12 months employment
Employer paid life insurance throughout the length of employment
Monthly Reward Dollars to use at various company locations
Accrued Paid Vacation
Paid/Floating holidays for 5 major holidays
Paid Sick Time renewed yearly
Education Assistance Program (EdAP) for hospitality related education growth
Employee Assistance Program (EAP) to assist with work-life balance
Management Referral Program with up to a $4,000 payout for qualifying management positions
Position Summary As a Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment.
Job Duties
Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating.
Develop and execute menu items that align with our restaurant's standards and customer preferences.
Ensure all dishes are prepared to the highest quality and presentation standards.
Supervise and train kitchen staff, fostering a positive and collaborative work environment.
Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste.
Uphold all health and safety regulations, ensuring a clean and sanitary kitchen.
Collaborate with the Executive Chef to create new dishes and seasonal menus.
Oversee kitchen equipment maintenance and report any issues to the appropriate personnel.
Manage food cost and labor budgets, working to optimize efficiency and profitability.
Ensure timely and accurate execution of orders during service hours.
Perform additional responsibilities as requested by the Chef or General Manager at any time.
Education / Experience / Skills
Proven experience as a Sous Chef or similar role in a high-volume, full-service restaurant.
Culinary degree or equivalent experience.
Strong leadership and communication skills.
In-depth knowledge of food safety and sanitation standards.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Creative and passionate about food, with a keen eye for detail.
Strong organizational and problem‑solving skills.
Flexibility to work evenings, weekends, and holidays as needed.
Physical Demands
Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. weighing up to 45 pounds.
Standing for shifts of 6+ hours with appropriate breaks.
Regular and prolonged standing and walking to prepare food, clean workstations, move garbage, etc.
Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc.
Repeating motions involving wrists, hands and/or fingers.
Frequent use of hand-to-finger motions, handle or feel objects, reach with hands and arms.
Constant bending, stooping and turning, etc.
Constant exposure to hot and damp temperature fluctuations.
Disclaimer The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.
Equal Employment Opportunity Statement We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.
Specialty Restaurants Corporation maintains a drug‑free workplace. The company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law.
All job offers are contingent upon successfully passing a pre‑employment background check.
Salary: $55,000 - $65,000 per year
Seniority Level
Mid‑Senior level
Employment Type
Full‑time
Job Function
Management and Manufacturing
Industry
Hospitality
#J-18808-Ljbffr