SuViche Brickell- Sous Chef- Hourly

Job Overview Join to apply for the Sous Chef - Hourly- SuViche Brickell role at SuViche This is the next step in growth and development for an exemplary Cook. The Hourly Culinary Leader satisfies all qualifications and expectations of a Cook IV while adding additional leadership skills. The Hourly Sous Chef is the field general who ensures procedures and standards are maintained throughout the kitchen, performs cooking and production duties, coaches staff, verifies quality, manages labor, and covers multiple stations. This role is focused on health, safety, sanitation, and a guest‑first mentality. Duties & Responsibilities Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking on broilers, ovens, grills, fryers, and other kitchen equipment. Assume 100% responsibility for the quality of products produced in the kitchen. Lead production of culinary dishes during pre‑shift meetings, ensuring cooks produce items according to line build. Help maintain culinary‑related NPS and guest sentiment metrics that meet or exceed budget. Ensure compliance with standard portion sizes, cooking methods, quality standards, and kitchen rules. Maintain correct stock levels and back‑up prep for all line stations. Maintain a clean and sanitary kitchen, including tables, shelves, burners, fryers, charbroilers, griddles, woks, sauté tops, floors, walls, and refrigeration equipment. Direct proper kitchen set‑up, maintenance, restocking, cleanliness, and organization. Ensure proper plate presentation and garnish set‑ups for all dishes. Coach and correct cooks to improve performance. Open and close the kitchen if required. Ensure every dish and recipe executed meets strict recipe adherence. Practice proper food handling, storage, receiving, and rotation. Attend all scheduled team member meetings and offer suggestions for improvement. Place and receive orders as directed. Validate line readiness for all stations. Conduct taste tests and correct items not within the standard. Maintain proper culinary uniform standards. Work with restaurant management to satisfy guest allergy issues. Execute all training shifts while in the kitchen. Leave informative daily logs. Read production sheets, understand on‑hands and pars, and scale recipes. Other duties may be assigned. Qualifications Speak, read, and understand English. Be at least 18 years of age. Have experience and knowledge of kitchen equipment (knives, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, etc.). Communicate clearly with managers and kitchen staff. Be able to reach, bend, stoop, and lift up to 50 pounds. Be able to work in a standing position for long periods. #J-18808-Ljbffr SuViche