Sous Chef

Description Sous Chef - Job Summary The Golden Hog is seeking an experienced, hands‑on Sous Chef to help lead our buffet, production, and grill operations. The ideal candidate will lead by example, support the development of the kitchen team, maintain strong culinary standards, and contribute to recipe development, cost control, waste reduction, and operational improvements. We are specifically looking for a professional with strong leadership potential, ambition, and an interest in taking on broader culinary responsibilities over time as the company continues its expansion later this year. Open availability is required based on operational needs, including mornings, evenings, weekends, holidays, and peak periods. The store generally operates seven days a week, with limited exceptions, from 7:00 a.m. to 9:00 p.m. Sous Chef - Benefits Weekly pay. Free meal during each shift. Medical, dental, and vision insurance. 401(k) retirement plan with company match. Rickenbacker Causeway toll reimbursement. Employee discounts. Opportunities for professional growth. Year‑end performance bonus, when applicable. Join a stable and growing operation in Key Biscayne with competitive benefits and opportunities to develop within the company. Sous Chef - Key Responsibilities Supervise and support kitchen employees during daily operations. Work directly with the team in food preparation, cooking, plating, and service. Support buffet, production, and grill execution. Coordinate stations and assign daily responsibilities based on operational needs. Guide, train, and provide real‑time support to kitchen employees. Cover kitchen stations and assist the team during busy service periods. Maintain consistency in recipes, portions, food quality, and presentation. Ensure compliance with food safety, sanitation, storage, and temperature standards. Assist with inventory, product rotation, waste control, and product availability. Take ownership of daily kitchen execution and help maintain an organized and efficient operation. Contribute practical ideas to improve recipes, prep processes, station organization, and service flow. Lead kitchen operations during assigned shifts. Sous Chef - Requirements 2+ years of experience in a high‑volume professional kitchen, including at least one year as a Sous Chef, Kitchen Supervisor, Kitchen Lead, or similar role. Strong hands‑on experience in food preparation, cooking, plating, buffet, production, and grill operations. Proven ability to supervise, train, assign stations, and support kitchen employees during service. Knowledge of food safety, sanitation, temperature control, portioning, waste reduction, and inventory. Ability to maintain food quality, organization, and efficient execution during busy service periods. Food safety certification required. Bilingual English/Spanish preferred. Full‑time availability to work rotating shifts between 7:00 a.m. and 9:00 p.m., including weekends and holidays. Sous Chef - Key Competencies Hands‑on leadership and shift supervision. Initiative, ownership, and problem‑solving. Food quality, consistency, and presentation. Food safety, cleanliness, and organization. Portion, waste, and inventory control. Coaching and team development. Urgency, teamwork, and accountability. ----- The Company identifies as an Equal Opportunity Employer. All applicants are considered for all positions with no regard to color, race, national origin, religion, non‑job‑related disability, Vietnam era, disabled veteran status, sexual orientation, age or sex, or marital status. #J-18808-Ljbffr