Sous Chef $21/hr Weekly Pay

Sous Chef

SAGE Dining Services is on the lookout for a dynamic Lead Cook to join our team in Coconut Grove, FL. If you are passionate about creating healthy and delicious meals tailored for children and have a knack for culinary artistry, we want to hear from you!

In this role, you will be responsible for preparing and serving a variety of meals in a fast-paced environment, ensuring that each dish meets our high standards for quality and nutrition. Your experience in kitchen operations and food safety protocols will be essential as you lead our kitchen team in delivering exceptional dining experiences.

At SAGE, food and people come first. Our teams at each school collaborate to provide safe, healthy, and diverse meals that cater to the tastes and preferences of the community. Additionally, our home office team works together to offer weekly pay, comprehensive year-round benefits, and ongoing training. SAGE provides opportunities to enhance your knowledge, skills, career, and personal growth.

Weekdays / 5:30am - 2:00pm

Pay Type: $21.00 Hourly

Time Commitment: Full Time

Weekly pay. Benefits for full-time positions: Health/Life/STD/Vision/Dental/Accident/Hospital Care/Vacation/Holiday and Personal Days. 401(k) Matching program. Paid sick time. Ongoing daily paid training. Career growth opportunities. Uniforms and shoes provided. Generous referral program. Team Member meal. SAGE Perks Employee discount program for retailers, wireless plans, movie tickets, etc.

Ensure that all food is appropriately displayed and visually appealing.

Interact cheerfully with SAGE guests and Team Members, providing service with a smile.

Oversee the preparation of menu items in strict accordance with both SAGE recipes and HACCP guidelines.

Clean all work areas, equipment, and guest service areas on an ongoing basis.

Assist with inventory and ordering.

Train, motivate, and oversee Cooks and culinary Team Members.

Set a good example each day by being a role model and leader in the kitchen.

Culinary degree or equivalent culinary experience required.

Strong organizational skills required.

Experience delegating tasks and following up with Team Members.

Capacity to train and motivate others.

ServSAFE certification preferred, but not required.

Ability to understand and execute recipes and instructions in English accurately.