Sous Chef

Company Description ROMA-NH Group is a global executive search and direct-hire recruitment firm that provides tailored talent acquisition solutions for organizations of all sizes across North America, Latin America, the Caribbean, the Middle East, and other international markets. The firm partners with businesses to identify and place talent at all levels, from frontline team members to senior leadership and executive roles. ROMA-NH Group serves a broad range of industries, including hospitality, restaurants, hotels, resorts, laundry operations, warehouses, healthcare, manufacturing, logistics, and professional services. The company’s strength lies in sourcing high-quality candidates, conducting targeted searches, and delivering customized hiring strategies, with a particular focus on bilingual and international talent. Its mission is to connect organizations with outstanding professionals through ethical, professional, and results-driven recruitment services that create long-term value for both employers and candidates. Role Description The Sous Chef role at ROMA-NH Group’s client is a full-time, on-site position based in Riviera Beach, FL. The Sous Chef supports the Executive Chef in daily kitchen operations, including food preparation, cooking, and presentation for all meal services. This role helps manage kitchen staff, assigns prep and line duties, and ensures that all team members follow recipes, portion standards, and food safety guidelines. The Sous Chef participates in menu execution, assists with inventory and ordering, and monitors quality, consistency, and timeliness of dishes leaving the kitchen. The position also requires maintaining a clean, organized workspace, cooperating with front-of-house teams, and contributing to a positive, respectful work environment. Qualifications Strong culinary skills in food preparation, cooking techniques, and plating, with experience in a professional kitchen environment. Ability to supervise and train kitchen staff, delegate tasks, and support a collaborative, respectful team culture. Knowledge of food safety, sanitation standards, and health regulations, with a commitment to maintaining a safe, clean kitchen. Experience with menu execution, portion control, and quality assurance to ensure consistency and guest satisfaction. Skills in inventory monitoring, basic ordering, and minimizing waste to support cost-effective operations. Effective communication and interpersonal skills, with the ability to work under pressure and manage multiple tasks during peak service times. Prior experience as a Sous Chef, Lead Line Cook, or similar role in hospitality or restaurant settings is strongly preferred. French Culinary education, experience or formal training is beneficial; ServSafe or equivalent food safety certification is an advantage. #J-18808-Ljbffr