EOE STATEMENT Palmas Restaurant group is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, sex, age, marital status, religion, national origin, citizenship, disability, veteran status or any other legally protected category.

DESCRIPTION
General Description

The Sous Chef is responsible for leading the daily culinary activities within the restaurant. An individual in this position is expected to coach and manage the culinary team, helping them to achieve daily goals of safety, quality, productivity, efficiency and guest satisfaction.

A Sous Chef must be certain that each menu item is prepared with the highest quality in mind. This individual ensures that recipes are followed and high culinary standards are upheld. A successful Sous Chef is able to effectively delegate responsibilities and maximize productivity, as well as build strong relationships with team members, vendors and guests.

In addition, all Chefs must uphold and maintain safety standards at all times, ensuring compliance with local, state, and federal food safety, as well as occupational safety guidelines.

In order to be successful, a Sous Chef must possess an advanced knowledge of culinary techniques, restaurant management, business leadership and food safety regulations.

Work Duties

Lead daily culinary functions within the restaurant
Meet or exceed financial goals while achieving all food quality and customer satisfaction objectives
Create and execute menus and menu items as necessary
Work closely with vendors to ensure quality and appropriate cost of all ingredients
Maintain high standards of cleanliness and safety within the kitchen
Ensure the consistent high quality of all menu items
Ensure food safety regulations and procedures are followed at all times
Ensure special dietary and/or allergy needs are met when necessary
Interview, select, train and develop talented culinary team members
Provide continuous training and development to the culinary and restaurant team
Ensure team members are scheduled appropriately
Coach and counsel team members as necessary to ensure quality, consistency, and safety
Recognize team members for high achievement
Delegate responsibilities to culinary team members as appropriate
Consistently communicate all necessary information to the culinary team
Work closely with all other leaders and team members and display good teamwork
Follow the Disney 4-Keys Basics, Service Basics and Company Guidelines at all times
All other tasks as assigned

NOTE: This Job Description is subject to change at any time

POSITION REQUIREMENTS
Work Experience & Education Requirements

Minimum of three years of culinary experience
Minimum of one year of leadership experience; previous kitchen leadership experience strongly preferred
Minimum of a high school diploma or equivalent; Culinary arts degree strongly preferred
Previous experience in high volume and/or upscale restaurants a plus
Previous experience preparing Mexican cuisine a plus
Must have or be able to obtain a Manager Food Safety certificate (ServSafe, FSP or equivalent)
Must have a stable work history demonstrating continuous growth and strong work ethic
Must have a past record of effectively leading culinary teams
Must have a past record of strong customer satisfaction metrics
Must be able to demonstrate the ability to work under pressure and in stressful situations
Must have a past record of financial responsibility, including creating and working within budgets, maintaining food and labor costs, managing purchasing and inventory, and driving restaurant revenue
Must possess excellent written and verbal communication skills
Must be well versed in food safety regulations, HACCP principles, food allergens/dietary needs, and OSHA guidelines

Working Conditions & Physical Requirements

Must be able to perform all necessary job functions
Must be able to stand and be mobile for up to 4 consecutive hours
Must be able to function in narrow spaces, such as those found in kitchens and dining rooms
Must be able to lift and carry equipment/food up to 50 pounds
Must be able to push and pull (carts, doors etc.)
Must be able to reach, bend, kneel, stoop and crouch
Must be able to climb and use ladders
Must be able to perform repetitive tasks
Must be able to effectively and safely operate a variety of kitchen equipment
Must be able to complete work duties in a variety of environmental conditions, including coolers, freezers, kitchen environments and outdoors
Must be able to work with foods containing various food allergens
Must be able to communicate and interact politely and effectively with coworkers and guests
Must be able to work effectively in a fast-paced environment
Must be able to effectively communicate with, train, coach and lead other team members
Must be fluent in the English language
Must be available to work weekends and holidays
Must be able to arrive for all assigned shifts on-time
Must be able to comply company appearance guidelines

POSITION Sous Chef
DIVISION Vista Springs dba Frontera Cocina at Disney Springs
LOCATION Frontera Cocina

THIS POSITION IS CURRENTLY ACCEPTING APPLICATIONS.

APPLY: To formally apply for this position visit https://www2.appone.com/Search/Search.aspx?ServerVar=palmasservicesllc.appone.com – mention CFEC when applying.

Full-Time
Competitive
Job Viewed 117 Times
APPLY: To formally apply for this position visit https://www2.appone.com/Search/Search.aspx?ServerVar=palmasservicesllc.appone.com – mention CFEC when applying.

To be able to apply for jobs on CFEC site, Register as a Job Seeker.

No
Approved
PALMAS RESTAURANT GROUP
41969
07-22-2021
2021-09-20 09:20:00
Orange County
Lake Buena Vista
Florida
The Sous Chef is responsible for leading the daily culinary activities within the restaurant. An individual in this position is expected to coach and manage the culinary team, helping them to achieve daily goals of safety, quality, productivity.
PALMAS RESTAURANT GROUP