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Sous Chef
Le Colonial - Delray Beach
601 E Atlantic Ave, Delray Beach, FL 33483, United States
Le Colonial - Delray Beach hiring Sous Chef in Delray Beach, FL

Le Colonial - Delray Beach hiring Sous Chef in Delray Beach, FL

Le Colonial - Delray BeachMore Info

Full Time • Salary ($60k - $65k)
Archived: Nov 21, 2024
Sorry, this job expired on Oct 12, 2024. Below are other jobs that may be of interest to you.
Required Years of Experience

2 years

Job Details
Summary
Le Colonial restaurant, Vietnamese and French Cuisine, is looking for a professional Sous Chef who will act as intermediary between the kitchen management and line staff. Strong leadership and communication abilities are critical. He/ She shall have good knowledge about South East Asian Food, WOK skill is a Plus. He/ She Reports to Executive Chef.
Planning and directing food preparation:
  • Responsible for managing kitchen staff to ensure food is prepared properly
  • Must monitor and ensure compliance with recipe specifications
  • Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
  • Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in– first out principle)
  • Oversee day-to-day meat station production and operations in the kitchen which includes the planning and directing of all food preparation
  • Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
  • Ensure that the kitchen stations are properly organized, staffed and directed
  • Comply with and enforce sanitation regulations and safety standards
Managing kitchen staff:
  • Must ensure that all kitchen staff in his area are performing at the level required by kitchen management
  • All kitchen staff HAVE to wear proper uniform, and show up to work in a crisp fresh look
  • Demonstrates hands on approach to all kitchen stations by tasting products produced in the station to insure quality, presentation and consistency standards meet company standards
  • Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed
  • With a “hands on approach” assign tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner
  • Responsible for complete set up, cleanliness and organization of all kitchen areas
  • Must act as a manager, team leader and motivator for the kitchen staff working closely with and maintaining good professional relationship with all culinary team members and other departments
  • Must assist with documenting and enforcing food safety procedures and workplace safety procedures
  • In case of an employee failing to comply with rules of conduct listed in Le Colonial Employee Handbook, Sous Chef is required to follow up with the employee and issue a documentation to record the incident
  • Sous Chef should be aware of the company’s rules of conduct listed on employee’s handbook
  • Sous Chef must be able to assign cleaning schedules to kitchen porters and follow up until completion
Training:
  • Responsible for training new employees and following up with them daily to ensure they are trained properly on grill station
  • Work with Kitchen Admin to provide all necessary tools, documents, menus, training materials for new hires
  • Must lead by example, be consistent and strive to only serve the best quality product. Absolutely no short cuts!
  • Maintain a positive and professional approach with coworkers and customers
  • Guide, motivate and develop employees. Reach out to Executive Chef, Director of Operations when dealing with a challenging employee
Expediting:
  • Required to expedite food from the line stations and responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out
  • Must communicate with Main expo and other sous chefs to make sure all food on the same ticket goes out at the same time
Quality Control:
  • Responsible for ensuring that food that leaves the kitchen station is of the highest quality and will make diners happy
  • Ensure that portions are correct and the food is plated in an attractive manner according to our presentation guidelines
  • Work with Receiver and Conduct quality checks of goods received, if product is not up to standards DO NOT USE IT.
  • Responsible for the organization of cooler/ freezer and product rotation. The walk-in cooler must be checked daily. Follow up with Butcher and prep team to make sure all product is stored properly according to HACCP guidelines.
Financial:
  • Conduct food inventory every month efficiently
  • Monitor product quality and report any product issues to Executive Chef
  • Responsible for controlling and eliminating the waste of product
  • Perform other related duties as assigned or requested by Executive Chef
  • Required to schedule accordingly, and monitor the labor cost
  • Weekly schedules to be submitted to Executive Chef by Wednesday every week for approval
  • Check employees’ attendance daily, and record/ report any tardiness to Executive chef
Job Type: Full-time
Qualifications:
  • Experience in high quality freestanding restaurant desirable
  • Excellent communication skills both written and verbal
  • Ability to solve problems in high stress situations
  • Excellent pastry knowledge and technique
  • Ability to execute projects
  • Basic sanitation procedure knowledge
  • Enthusiastic attitude with an earnest desire to learn
Physical Demands:
  • Must be able to work standing on your feet for at least 8 hours per day
  • Must be able to lift and carry at least 30 pounds
  • Must have color vision and depth perception for food preparation and food presentation
  • Must be able to grasp, seize, turn, reach and hold objects with hands
  • It is necessary to have ability to communicate within kitchen
Other Requirements:
  • Asian culinary background is preferred
  • Spanish Speaking is preferred
  • Food Safety Manager Certificate is required
  • Only candidates with Sous Chef background will be considered
Position Type and Expected Hours of Work:
This position has a schedule that fluctuates based on business needs. The duties of this position usually require either daytime or evening-shift work, and weekend and holiday availability are a must.
Compensation Details

Compensation: Salary ($60,000.00 - $65,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, Dining Discounts

Required Skills

Wok Cooking

View Job Description

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Le Colonial - Delray Beach

French, Vietnamese, Asian

Restaurant Group, Fine Dining

Part of Le Colonial

Situated in Delray’s lively beachfront town square, Le Colonial transports guests to a different time and place, an era of romance and soft architecture–old world French glamour and vivid flavor. Our warm, romantic atmosphere seamlessly blends indoor and outdoor spaces, creating a vibrant yet relaxed ambiance that harmonizes with the local culture.

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