JOB OVERVIEW

Join one of the fastest growing hospitality teams in South Florida! True Grit Hospitality is seeking an experienced Sous Chef to join their Team at the New Voodoo Bayou located in Ft. Lauderdale on East Las Olas Blvd coming this Spring of 2023. The Sous Chef is responsible for overseeing the day-to-day operations of the Culinary Department and ensuring its success with the collaborative effort of the Culinary Team, and direction from the Head Chef and General Manager. The Sous Chef will ensure the highest level of quality food execution by implementing policies and procedures set forth by the company, while maintaining a positive attitude and promoting a fun work environment.

The Sous Chef will report directly to the Head Chef and will be responsible for assisting in scheduling and labor forecasting for the Culinary Department’s hourly Team Members. The Sous Chef will ensure that all budgeted goals are being met or exceeded, and all safety and sanitation regulations are being adhered to with the guidance of the Head Chef. The Sous Chef will assist in controlling food costs and inventory by recording waste and adhering to prep list, while ensuring the Culinary Team is also following these procedures. The Sous Chef will work directly with other Culinary Managers and Service Managers to ensure proper communication from the Culinary Team to the Service and Beverage Team. The Sous Chef will work closely with the Head Chef and the GM to ensure all facets of the restaurant are functioning properly and efficiently while maintaining the integrity of the Team.

AREAS OF RESPONSIBILITY

Culinary Operations

• Assist in Culinary operations including scheduling, planning, and forecasting while upholding company standards, product quality, and cleanliness
• Create prep lists and ensure their use to minimize waste
• Maintain par levels for culinary supplies
• Maintain kitchen cleanliness and organization
• Ensure health code standards are being adhered to at all times
• Adhere to Federal, State, and local laws in addition to company policies, and hold Team Members accountable
• Communicate and administer all Company policies and procedures to Culinary Team Members
• Assist in the hiring and onboarding process for Culinary Team Members
• Develop relationships with vendors
• Receive food orders and ensure their quality
• Work directly with the Head Chef and other Sous Chefs on declining budgets, forecasting, labor budgets, and cost control and set clear financial goals
• Prepare reports and identify opportunities to improve margins and costs
• Utilize software systems in place
• Ensure all invoices are turned in and recorded
• Think outside the box; be creative and innovative when tackling challenges
• Share ideas for improvement
• Work with the other Managers to identify solutions quickly
• Always be looking for ways to improve overall performance and efficiency

Service

• Ensure the culture of the restaurant by leading with the companies guiding principles – quality service, quality products, quality atmosphere!
• Adhere to systems in place to ensure food timing from the kitchen to the guest; work with other managers to implement these systems from the Culinary Team to the Service Team
• Ensure food quality and freshness daily
• Implement standards during service for culinary etiquette
• Work with supervisors directly to delegate tasks; do so responsibility and maintain accountability always
• Comply with OSHA, local health, and safety codes as well as company safety and security policies
• Emphasize safety, sanitation and security awareness, and ensure that Team Members are properly trained to uphold these standards during service
• Assist Team Members during service ensuring that they are supported throughout the shift
• Lead by example and be transparent at all times
• Promote a positive work environment that is respectful and inviting

The Team

• Perform staff meetings that are informative and inspiring with a focus on on-going training to maintain consistency in product and service standards
• Resolve issues quickly and efficiently with the best interest of the Company and our Team Members in mind
• Communicate regularly with all Team Members and other Managers about goals and expectations
• Set clear goals, providing constant feedback with effective counseling and coaching for Culinary Team Members
• Coach, encourage and mentor all Team Members daily to be the best they can be
• Uphold standards and hold all Team Members accountable

THE COMPANY

True Grit Hospitality Group is one of the fastest growing hospitality groups in South Florida. We pride ourselves on quality products, top-notch service, and an inviting and unique atmosphere for both our Guests and Team Members. We understand that our Team Members are the key to our success, and we seek out those who share a passion for great food, amazing craft cocktails, and genuine hospitality, just like we do!

True Grit Hospitality promotes a positive work environment and a quality of life that allows our managers to perform at their highest level. As we grow, we are looking for those who want to grow with us, and who can bring an intricate understanding of the hospitality industry to our business. Currently, we have three concepts, Voodoo Bayou located in Palm Beach Gardens, Calaveras Cantina located in Jupiter and in Boca Raton, and our newest concept Roka Hula coming to Orlando in 2023. We will be expanding into the Fort Lauderdale and Orlando Market this upcoming year.

If you are looking for a hospitality group that offers a better quality of life, where you can thrive and grow, then we are looking for you too! Integrity is the foundation of everything we do, and we look forward to a partnership of growth and success with all our Team Members.

Benefits to joining the True Grit Team

• PAID personal days
• Health, Dental and Vision insurance
• Progressive vacation package
• Spend benefit per month that can be used at any of our locations or

concepts

• Positive work environment
• Profit sharing program paid quarterly
• Investment opportunity