20 Best Sous Chef jobs (Hiring Now!)

J1 Culinary Apprentice
1100 West Investments LLC —Miami Beach, FL
Practices correct food handling and food storage procedures according to company and state regulations. Talking and hearing occur continuously in the process of…
Estimated: $38.7K - $49K a year
Quick Apply
3d
Sous Chef, Full-Time (Taylor University)
AVI Foodsystems, Inc —Upland, IN
Properly measure kitchen ingredients and food portions. Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements.
Estimated: $41.7K - $52.8K a year
Quick Apply
13d
Sous Chef OEM
Le Meridien Boston Cambridge —Cambridge, MA
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds…
Sous Chef
The Dancing Crane —West Palm Beach, FL
Help in the preparation and design of all food and drinks menus. Produce high quality plates both design and taste wise. Proven experience as a Sous Chef.
$40,000 - $55,000 a year
Quick Apply
6d
sous chef
Poor Calvin’s —Atlanta, GA
Plan the food design in order to create a perfect match between the dish’s aspect and its taste. This involves a large degree of supervising other kitchen staff…
Estimated: $46.2K - $58.5K a year
Quick Apply
18h
Sous Chef
Leoncito —Las Vegas, NV
Communicate effectively with the front of house team members on any changes, specials, items that are 86’d, etc. Navigate all areas of the property.
From $55,000 a year
Quick Apply
5d
Sous Chef
Westin Atlanta Gwinnett —Duluth, GA
Provides associates with the tools and equipment they need to do their jobs. Full-time associates are eligible to participate in a comprehensive benefit package…
Estimated: $45.8K - $58K a year
Quick Apply
2d
Sous Chef
Kimpton Shorebreak Hotel —Fort Lauderdale, FL
Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds…
Estimated: $52.6K - $66.6K a year
1d
Sous Chef for New Restaurant Opening
Barcelona Wine Bar —Minneapolis, MN
Dedicated to providing guests with amazing experiences with the highest degree of integrity. Must understand the basis of food, labor, and cost controls.
$60,000 - $70,000 a year
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AM Junior Sous Chef
Flagship Facility Services LLC —Menlo Park, CA
No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the…
$66,580 - $70,000 a year
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3d
Sous Chef
The Remington Club —San Diego, CA
The sous chef will lead the kitchen team in the head chef's absence. A qualified candidate will work under the direction of the head Chef and GM for all Kitchen…
Estimated: $56K - $70.9K a year
Quick Apply
1d
Sous Chef
Union Joints —Birmingham, MI
Current certifications as required by state and local laws. This role includes kitchen staff oversight and training; ensuring food preparation is done per…
Estimated: $45.7K - $57.8K a year
Quick Apply
2d
Sous Chef
Uchi Restaurants —Dallas, TX
Assist and float through all kitchen stations. Cook great food in a modern kitchen. High volume kitchen management experience. Paid Time Off + Paid Holidays.
Estimated: $58.5K - $74K a year
Quick Apply
5d
Sous Chef
Leoncito LV —Las Vegas, NV
Communicate effectively with the front of house team members on any changes, specials, items that are 86’d, etc.
$55,000 - $60,000 a year
Quick Apply
Jr. Sous Chef
Hiraya —Washington, DC
Cook food w/ various tools and equipment. Successful line cooks can move efficiently in the kitchen and multi-task effectively.
Estimated: $47.3K - $59.9K a year
Quick Apply
5d
Sous Chef
1 Hotel Hanalei Bay —Princeville, HI
Advanced knowledge of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance.
$75,000 - $85,000 a year
8d
Sous Chef
Blixt & Co —Tetonia, ID
The culinary team is responsible for feeding 20-50 guests three meals plus in multiple venues including rural camps for an 8 month high season.
$25 - $30 an hour
Quick Apply
1h
Sous Chef
Perry's Steakhouse and Grille - Downtown Austin —Austin, TX
Responsible for accurate creation and presentation of all food items served to guests. Manage back of house labor, meeting Perry’s goals and guest requirements.
From $63,000 a year
Quick Apply
6d
Sous Chef- Salt and Smoke- Delmar
Salt Smoke —University City, MO
Impresses guests with quality and timely service in food presentation and preparation. The Sous Chef / Kitchen Manager manages staff and day-to-day kitchen…
$52,500 - $57,500 a year
Quick Apply
5d
Sous Chef
IP Casino Resort and Spa —Biloxi, MS
Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef.
Estimated: $44.5K - $56.4K a year
Quick Apply
12d

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J1 Culinary Apprentice

1100 West Investments LLC Miami Beach, FL

Quick Apply

Job Details

Full-time Estimated: $38.7K - $49K a year 3 days ago

Qualifications

Hospitality
Culinary experience
Cooking
High school diploma or GED
Supervising experience
Leadership
Restaurant experience

Full Job Description

POSITION PURPOSE: The Kitchen Supervisor oversees food production operations in the back of house F&B operations. The Kitchen Supervisor organize kitchen processes to maintain high quality, safety, efficiency, and profitability. The Kitchen Supervisor will train and supervise the kitchen staff in a manner that meets the objectives set forward by the Executive Chef, Executive Sous Chef and Chef de Cuisine. ESSENTIAL FUNCTIONS: • Coordinate and supervise cook and kitchen staff activities. • Monitor stock of kitchen food and supplies. • Monitor the quality of food that is prepared. • Assist cooks and kitchen staff with various tasks. • Regulate how food is presented, created, and displayed.

Practices correct food handling and food storage procedures according to company and state regulations.
Complies with all nutrition, sanitation and safety regulations and standards.
Reports all unsafe working conditions, operational needs and equipment or aspects of the kitchen in need of repair to management.
Assist in managing workforce hours.
Assist with cost of goods sold.
Train new hires & coach employees as needed.
Assist with inventory management.
Other duties as assigned and modified at manager’s discretion.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Mondrian South Beach rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

PHYSICAL DEMANDS

Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, managers and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.

QUALIFICATION STANDARDS

High School Diploma or equivalent.
Leadership skills.
Open availability.
Operational knowledge of hospitality equipment.
Ability to multi-task and prioritize.
Ability to perform under pressure.
Accuracy and speed in executing assigned tasks.
Excellent understanding of various cooking methods, ingredients, equipment, and procedure.

Education:

High school or equivalent education required.

Experience:

Previous cooking and supervision experience. One to two (1-2) years of Restaurant Experience or equivalent, preferable.

Licenses or Certificates:

Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Grooming:

All employees must maintain a neat, clean, and well-groomed appearance per Mondrian South Beach standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. The content of this job description will be reviewed on a regular basis to incorporate any new responsibilities which reflect the hotel business requirements.

Quick Apply

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