Sous Chef
Access Management
On-site
Florida, United States
Why is Access Management an Employer of Choice?
We believe in fostering a positive and supportive work environment that values our employees' well-being. If you're excited about the prospect of joining our team and experiencing these benefits firsthand, we invite you to apply today!
Comprehensive Benefits Package:
- Medical/Dental/Vision insurance-Percentage of premium covered by Access Management for all full time positions
- Paid days off
- 40 hours PTO available after 90 days of employment
- 40 hours PTO available after 6 months of employment
- Matching 401k plan
- $15,000 Employer paid life insurance available for all fulltime positions with option to purchase additional coverage
- Professional development opportunity
- Short and long term disability available
- Accidental Death and Dismemberment Plan
- Hospitalization Plan
The next step you take in your career is to check out our job description and submit your application-let's explore the possibilities together.
Job Title: Sous Chef / Lead Chef
Reports To: F&B Manager
Position Summary:
The Sous Chef / Lead Chef is responsible for assisting in managing kitchen operations, supervising kitchen staff, maintaining food quality and consistency, and ensuring compliance with health and safety standards. This role acts as a key support to the Executive Chef and may step in to lead the kitchen in their absence.
The Sous Chef / Lead Chef is responsible for assisting in managing kitchen operations, supervising kitchen staff, maintaining food quality and consistency, and ensuring compliance with health and safety standards. This role acts as a key support to the Executive Chef and may step in to lead the kitchen in their absence.
Key Responsibilities:
- Oversee daily kitchen operations and coordinate with culinary staff to ensure timely and high-quality food production.
- Assist in menu planning, recipe development, and food presentation standards.
- Supervise, train, and mentor kitchen staff, including cooks, prep staff, and interns.
- Monitor inventory, order supplies, and manage food costs to meet budget goals.
- Maintain cleanliness, sanitation, and safety standards in the kitchen.
- Ensure all dishes leaving the kitchen meet quality and consistency standards.
- Collaborate with management to implement kitchen procedures, policies, and improvements.
- Making key operational decisions.
Qualifications:
- Proven experience as a Sous Chef, Lead Chef, or similar role in a professional kitchen.
- Strong leadership, communication, and organizational skills.
- Culinary degree or relevant certification preferred.
- Knowledge of food safety regulations, kitchen equipment, and cooking techniques.
- Ability to work in a fast-paced environment and manage multiple priorities.
- Creativity and passion for delivering high-quality culinary experiences.
Working Conditions:
- Full-time position, may require evenings, weekends, and holidays.
- Fast-paced, high-pressure kitchen environment.
.