Sous Chef

Description Boxi Park Lake Nona is a dynamic outdoor entertainment and dining destination offering a unique culinary experience. We are passionate about providing high-quality, innovative cuisine in a fun and energetic environment. If you are a culinary professional with a love for creativity and excellence, we want you to join our team! Benefits: Competitive salary Health, dental, and vision insurance Paid time off Opportunities for professional growth and development Employee discounts on food and beverages Position Overview: We are seeking a talented and experienced Sous Chef to join our culinary team. The ideal candidate will be a motivated and skilled leader with a passion for creating exceptional dishes and delivering outstanding dining experiences. As a Sous Chef, you will play a key role in managing kitchen operations, mentoring junior staff, and maintaining the highest standards of food quality and safety.

POSITION SUMMARY:

The Sous Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Sous Chef builds sales and profits through their behavior, delivering on promises to our team, guests, vendors, and our community. The Sous Chef manages costs, builds Team membership and maintains accountability for achieving success in these areas.

ESSENTIAL FUNCTIONS :

Coach and train Team Members by observing, providing feedback, modeling specific tasks or procedures, communicating expectations, and following up to increase their performance and morale. Conduct interviews following proper hiring and selection procedures. Work all stations in the Back of House to assist Team Members during peak times and to maintain service and quality standards. Create, cost, and prepare daily specials. Communicate daily specials, shift priorities, and daily productions to all Team Members to ensure they are prepared and set up for success. Monitor restaurant operations by conducting walkthroughs to ensure operating standards are executed and maintained. Ensure sanitation procedures are in place and the restaurant is clean and organized at all times. Adhere to alcohol awareness procedures. Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food. Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations. Inspect, count, and perform inventory levels of walk-ins, freezers, prep area, coolers, and dry storage. Monitor and evaluate products and services provided by vendors to ensure adherence to Tavistock’s standards. Assume Chef’s duties in the absence of the Executive Chef. Requirements

SKILLS & ABILITIES

Education: High School Diploma or Equivalent Experience: One year of prior culinary supervisory experience in a hospitality environment preferred. Fluent in communicating (speaking, reading, and writing) in English. #J-18808-Ljbffr Tavistock Restaurant Collection