Sous Chef (R102) - Orlando, FL
Location: Orlando, FL
Salary Range: $50000 - $62000
Client Overview: High volume, upscale, chef driven concept. Open for lunch & dinner. The menu features rotisserie meats, steak, seafood, craft cocktails, and great wine list. Average Unit Volume: $5 Million – the highest volume store in National Harbor does $10 Million. 11 units total: MN, IL, MA, NJ, MD, PA.
Why people LOVE working for this company!
Generous salary + Quarterly bonus + Annual bonus
“Cadillac” Health / Dental / Vision benefits
Bonuses for creating menu items and gift card sales.
Quality of work / life balance
Position Overview & Responsibilities:
We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction
Competitive Salary + Quarterly Bonus Program + Annual Bonus Program.
Financial rewards for creating menu items and specials.
“Cadillac” Health / Dental / Vision benefits.
Long-term disability, Short-term disability, and life insurance
5-day work week – company promotes a healthy life / work balance.
Professional staff who are driven by great food & guest service.
Must have 3+ years of Sous Chef experience high-volume, from scratch restaurant.
Must be passionate about food and committed to ongoing learning of food trends / cooking techniques.
Proven track record of leading a team in a high volume, positive kitchen.
No more than 3 jobs in five years, or 3 jobs in 9 years.
High school diploma. Culinary training a plus!
EOE - Equal Opportunity Employer
Qualified candidates should email their cover letter and resume to with the job title listed in the SUBJECT line – mention CFEC.org job posting.