Italian Sous Chef

Sorry, this job has expired.

Fort Lauderdale, FL

Job status
Full time
Pay
$700.00 – $900.00 Weekly
Job description
We are a family owned and operated Italian Restaurant and Pizzeria that has been serving our community for 20 Years. We strive daily to be the best Mom and Pop Italian Restaurant in our area and are looking for someone to become part of our team to help achieve our goals. The ideal candidate will need to have a passion for preparing top quality Italian Cuisine. If you are looking for a restaurant to call home and want to be the best chef you can be apply now!

**Experience making pizzas is required!

A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-command, he/she has a large amount of responsibility in the kitchen.Essentially, the Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
Experience requirements
•Proficient in English or Spanish required
•4 years of experience as a Sous Chef in Italian Cuisine required
•Understanding of various cooking methods, ingredients, equipment and procedures required
•Excellent record of kitchen and staff management required
•Accuracy and speed in handling emergency situations and providing solutions required
•Familiar with industry’s best practices and Food Safe Certified required
Responsibilities
•Work with the executive chef to produce diversified menu items in accordance with the restaurant’s policy and vision.
•Adhere to the working schedule in the kitchen so that everything works cohesive.
•Produce high quality dishes that follow the established menu and level up to location’s standards and recipes, as well as to customers requirements.
•Plan the food design in order to create a perfect match between the dish’s aspect and its taste
•Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
•Maintain order and discipline in the kitchen during working hours
•Work hand in hand with Executive Chef in developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served and seasonal dishes that would appeal to customer base.
Skills
•Communication
•Teamwork Oriented
•Maintains a Good Energy Level
•Thorough and Organized
•Professional and Punctual
Work hours
• 45-55 hours a week.

We are an Equal Opportunity Employer.
11392