Sous Chef

Sous Chef

Share Apply Full-time $60,000.00 - 70,000.00 per year

Applicants should have at least 3 years of formal culinary experience or food service management at a busy restaurant or hotel kitchen. Many employers prefer candidates who have prior experience working as Sous Chefs or Kitchen Managers. Applicants should be able to demonstrate experience using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques and sanitation procedures.

Exceptional cooking skills

Ability to effectively manage the kitchen staff, motivate them and assign duties fairly

Familiarity with the best practices in the hotel and catering services industry

Knowledge of health and safety standards

Ability to multitask and work quickly under pressure

Advanced verbal and written communication skills

Attention to detail and organizational skills

Preparing meals and food to meet the specifications of guests in a timely manner

Properly measuring kitchen ingredients and food portions

Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements

Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation

Managing the kitchen inventory and ensuring supplies are fresh and of high quality

Ensuring proper food temperatures when cooking and proper storage afterward

Keeping the workstation and kitchen equipment clean, organized and sanitized

Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

Mangos Dockside Bistro - Mangos Dockside Bistro 760 N Collier Blvd, Marco Island, FL 34145, USA