Top 5 Executive kitchen manager Jobs in Tallahassee, Fl

Sous Chef
Troon —Tallahassee, FL
- Hospitality
- Mid-level
- Associate's degree
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Sous Chef
Dear Sunday Cafe —Tallahassee, FL
- From $40,000 a year
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Mentoring
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Sous Chef

Troon -
Tallahassee, FL

Quick Apply

Job Details

Qualifications

Food and beverage product quality management
Food & beverage industry purchasing experience
Kitchen health and safety standards
Hospitality
Recipe adherence
Temperature-controlled storage
Food service health code compliance
Stock rotation management
Team supervision
Specialty dish recipe development
Employee grievance management
Safety regulations
Menu concept development
Performance feedback (performance evaluation method)
Mid-level
Cost control
Disciplinary action management
Hiring
Developing staff training programs as a food service manager
Kitchen cost control
Food safety sanitizing procedures
Kitchen staff training
Employee relations management
Food & beverage production
Interviewing
Materials management in food and beverage
Managing kitchen staff
Menu costing
Quality control experience within food and beverage industry
Restaurant cost management

Full Job Description

Seminole Legacy Golf Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Key Responsibilities of the Sous Chef:

Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food.
Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets. Ensures that all recipes are followed and prepared on a consistent basis.
Monitors and checks the maintenance of all kitchen equipment daily.
Maintains and directs a quality sanitation program.
Maintains and implements daily food prep lists.
Assists Executive Chef with the ordering of all food products.
Assigns duties to associates for efficient operation of the kitchen.
Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
Assists in the achievement of budgetary objectives for the Food and Beverage Department.
Processes requisitions for supplies quickly and accurately.
Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department regulations.
Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
Assists in the management of department members that may include, but is not limited to: Cooks, Stewards.
Incorporates safe work practices in job performance.

Minimum Qualifications for the Sous Chef:

Associate's degree (AA); or two to three years of related experience and/or training.

Other Qualifications:

Food Safety and Sanitation Training
- Regular and reliable attendance.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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