Demi Sous Chef - TSCR

Demi Sous Chef - TSCR

Chef Thomas Keller's Surfside destination, The Surf Club Restaurant, is seeking talented and capable individuals who are enthusiastic about food, beverage, and hospitality to join the culinary brigade as a Demi Sous Chef. In this role, in collaboration with the Chef de Cuisine, Executive Sous and Sous Chef, you will provide oversight and management to specific areas of kitchen production, ensuring adherence to the restaurant's high standards of food quality, cleanliness, and presentation. Your role will contribute to delivering an exceptional dining experience while maintaining the kitchen's smooth and efficient operation. Located within the Four Seasons Hotel at the iconic Surf Club, Chef Keller's restaurant honors the location's history of good times and grand parties with classic Continental cuisine for a modern audience. Like the swinging patrons of the '50s and '60s hotspots this restaurant celebrates, The Surf Club Restaurant knows how to have fun.

Responsibilities:

• Work collaboratively to ensure continuous improvement in guest experience, service, and operational effectiveness.
• Ensure all food and products are consistently prepared and served according to portion, cooking, and serving standards.
• Supervise the team to maintain a clean, sanitary, and safe work environment, keeping all stations/areas organized at all times.
• Communicate effectively with team members to uphold restaurant standards and deliver exceptional results.
• Assist in achieving company objectives in sales, quality, and sanitation through training and creating a positive work environment.
• Prioritize daily work schedules with Chef de Parties, delegating tasks to Commis and Externs for greater efficiency.

Qualifications:

• Ideally, 5 years of experience in a culinary environment.
• Accredited Culinary Education and State Health Certificate are preferred.
• A keen attention to detail, organization, and cleanliness.
• Comfortable providing guidance and delegating tasks as needed.
• Able to thrive in a dynamic, fast-paced setting, with the ability to stand for long periods, reach, bend, stoop, and occasionally lift up to 50 lbs.
• Willing to work in an environment with potential exposure to nuts, nut flour, flour, and fruit berries.

We are proud to offer:

• Opportunities for growth and advancement
• Peer mentorship
• Scholarship programs
• Company sponsored medical and dental plans with a contribution of up to 69% of your individual premium*
• Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness short- and long-term disability insurance, and pet insurance.
• 401K with no waiting periods and the opportunity to receive up to 4% of your salary as matching contributions
• Employee discounts at Chef Thomas Keller's casual properties
• Family meal
• Complimentary parking
• Paid time off

With more than 10 properties and 800 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses. TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc, and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchenssymbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. As members of the TKRG family, we have the responsibility to ensure this consistency. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. To make people happy, one guest at a time, he says. That is what cooking is all about.

Required Skills: Laundry Religion Sanitation Attention To Detail Oversight French Cooking Salary History Continuous Improvement Insurance Education Sales Training Management