Required Years of Experience
1 year
Job Details
Opal, a Coastal American Restaurant from the team at Nina May, is looking to build its team! Opal is a welcoming neighborhood restaurant emphasizing seasonality and sustainability through vegetable-forward dishes and a focused selection of fish and meat sourced from the American coastline. Candidates applying and being considered for these positions should be restaurant professionals with a passion for F&B and who understand the concept of our story.
We are looking for passionate and creative minded people to join our team. Just bring a great attitude and become part of a great team!
We offer competitive wages, career progression and professional development!
We are currently looking for a Sous Chef to join our team at Opal. Sous Chef is responsible for leading the team and supporting the Executive Chef. The Sous Chef oversees and coordinates the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Chef works 50-60 hours per week and is always having 2 days off per week.
The Sous Chef will work closely with the Owner, Executive Chef and General Manager in continuing to uphold and build the business with the best staff, management team, food and service. As a Sous Chef, you will have the chance to work closely with our award-winning Chef - Colin McClimans, who was named Zagat’s 30 under 30 for his work in the industry.
If you would like to be a part of a growing restaurant group and work with some of the best hospitality and culinary professionals in the city, we would love to meet you!
What makes you a great candidate:
- Previous management experience in a professional kitchen is a +
- Excellent technical cooking skills and strong eye to details
- Knowledge of seasonal produce and seasonal menu development
- Team oriented leadership with focus on staff development/retention
- Humble approach to culinary artistry
- Efficiency minded production capacity
Skills & Requirements:
- Manage all aspects of opening kitchen operations
- Exceed DOH standards of sanitation
- Supervise kitchen staff and manage staff training
- Maintain all inventory and manage all ordering
- Oversee all kitchen prep and ensuring accuracy and quality of all menu items
What’s in it for you:
Extensive training will be provided
Our Staff Culture is one of our top priorities:
- Work – life balance
- Respect and fairness
- Drive for achievement
- Sense of belonging
Compensation Details
Compensation: Salary ($60,000.00 - $75,000.00)
Required Skills
Technical Cooking Skills
Passion for food and beverage
Knowledge of Seasonal Produce and Seasonal Menu Development
Ability to Work Collaboratively in a Team
Creativity in Culinary Arts
Team Oriented Leadership
Ability to work in a team environment
Problem Solving Abilities
Read more
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Opal is a Coastal American Restaurant from the team at Nina May. We are welcoming neighborhood restaurant emphasizing seasonality and sustainability through vegetable-forward dishes and a focused selection of fish and meat sourced from the American coastline.
Seafood will be the focus, with an emphasis on seasonal finds like Atlantic halibut or Florida red snapper. Diners can expect a variety of preparations from the wood-fired, open kitchen—snacks, share plates, mains, sides, and homemade breads and pastries. There will also be plenty of vegetable-focused plates, and meat preparations that take inspiration from the coast.
