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Assistant Chef Manager Jobs in Florida (NOW HIRING)

sahg

Sous Chef

Palm Beach, FL

$48K - $65K/yr

Maintain strong communication with front of the house management at all times Administrative * Assist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting ...

sahg

Sous Chef

Palm Beach, FL · On-site

$48K - $65K/yr

Maintain strong communication with front of the house management at all times Administrative * Assist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting ...

sahg

Sous Chef

Palm Beach, FL

$48K - $65K/yr

Maintain strong communication with front of the house management at all times Administrative * Assist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting ...

SA Hospitality Group

Sous Chef

Palm Beach, FL · On-site

$48K - $65K/yr

Maintain strong communication with front of the house management at all times Administrative * Assist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting ...

Biltmore Hotel

Chef dePartie

Coral Gables, FL · On-site

$47K - $64K/yr

... to assist on all other stations in the kitchen when needed) * Execute all menu and recipe items ... Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities ...

Biltmore Hotel Limited

Chef dePartie

Coral Gables, FL · On-site

$47K - $64K/yr

... to assist on all other stations in the kitchen when needed) * Execute all menu and recipe items ... Basic Garde Manger Skills such as fruit displays, canape production, display cold food, amenities ...

Biltmore Hotel Limited

Chef dePartie

Coral Gables, FL · On-site

$47K - $64K/yr

... to assist on all other stations in the kitchen when needed) * Execute all menu and recipe items ... Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities ...

The Sunny

Julene Restaurant Sous Chef

Sunny Isles Beach, FL · On-site

$49K - $66K/yr

The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant ...

Arlo Wynwood

Sous Chef

Miami, FL

$47K - $64K/yr

Monitor and correct schedule if overtime is approaching for their workgroup * Assist chef in ... Must have 2 years of management experience * Must be proficient in the English language (both ...

Arlo Wynwood

Sous Chef

Miami, FL

$46K - $62K/yr

Monitor and correct schedule if overtime is approaching for their workgroup * Assist chef in ... Must have 2 years of management experience * Must be proficient in the English language (both ...

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Assistant Chef Manager information

What is an assistant chef manager?

An Assistant Chef Manager is a culinary professional who supports the head chef or chef manager in overseeing kitchen operations, staff, and food preparation. They help ensure food quality, safety standards, and efficient workflow in the kitchen. Their responsibilities often include supervising kitchen staff, managing inventory, assisting with menu planning, and maintaining cleanliness. Assistant Chef Managers play a vital role in ensuring a smooth and productive kitchen environment.

What are the key skills and qualifications needed to thrive as an assistant chef manager?

To thrive as an Assistant Chef Manager, you need strong culinary skills, experience in food preparation, and a background in hospitality management or a related field. Familiarity with kitchen management systems, health and safety regulations, and inventory software is commonly required. Leadership, teamwork, and excellent organizational skills help you effectively manage staff and maintain smooth kitchen operations. These qualities are essential for ensuring food quality, staff efficiency, and compliance with safety standards in a busy culinary environment.

What are some typical challenges faced by an assistant chef manager, and how can they be addressed?

Assistant Chef Managers often juggle multiple responsibilities, including supervising kitchen staff, maintaining food quality, and ensuring smooth daily operations. Common challenges include managing high-pressure situations during peak service hours and handling unexpected staff shortages. Effective communication, strong organizational skills, and the ability to adapt quickly can help address these challenges. Building a supportive team environment and staying proactive with scheduling and inventory management are also key to success in this role.

What is the difference between Assistant Chef Manager vs Sous Chef?

AspectAssistant Chef ManagerSous Chef
CredentialsFood safety certifications, culinary trainingFood safety certifications, culinary training
Work EnvironmentHotels, restaurants, catering servicesHotels, restaurants, catering services
Employer & IndustryHospitality, food service industryHospitality, food service industry
Primary FocusAssisting in management, overseeing staffLeading kitchen operations, food preparation

The Assistant Chef Manager and Sous Chef roles share similar credentials and work environments within the hospitality industry. The Assistant Chef Manager typically supports management tasks and staff coordination, while the Sous Chef focuses more on leading kitchen operations and food preparation. Both positions are essential in ensuring smooth kitchen functions and quality food service.

What are the most commonly searched types of Chef Manager jobs in Florida?

The most popular types of Chef Manager jobs in Florida are:

What cities in Florida are hiring for Assistant Chef Manager jobs?

Cities in Florida with the most Assistant Chef Manager job openings:

Assistant Chef Manager jobs near you

Sous Chef

Palm Beach, FL

sahg
See more jobs at sahgexternal

$48K - $65K/yr

Full-time

Re-posted 14 days ago

Job description

PositionPurpose:the sous chef assists the executive chef in the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control.

Key Responsibilities/Accountabilities

 

As Manager

  • Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions)
  • Assist with staff food training and the generation of the necessary training materials (creating recipes other can follow, scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, etc.)

Labor/Staff Management

  • Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert upper management if there are problems, etc.)
  • Understand, follow and direct others in current safety procedures

Product/Food Presentation

  • Maintain the quality and the presentation of food to achieve favorable guest feedback and reviews on Open Table and other sites including social media, etc.
  • Assist in and do preparation of the dishes while training others to achieve consistency
  • Follow each dish presentation as set up by chef and achieve 100% consistency during service
  • Continually assist in creating of new offerings (specials and seasonal menu changes)

Financial

  • Follow company procedures to ensure proper and accurate food ordering
  • Maintain proper inventory of food items – make sure we don’t run out, make sure food produce is always fresh, etc.
  • Assist chef in keeping the food cost and labor cost aligned to given goals
  • Maintain strong communication with front of the house management at all times

Administrative

  • Assist chef with proposals of the menu changes hand in hand with costing, ingredient search and tasting preparations
  • Assist chef in following procedures when it comes to menu changes (introducing the dishes, creating menu descriptions, organizing tasting for service staff in timely manner, etc.)
  • Keep all culinary and back of the house documentation up to date including, but not limited to:
    • Job Duties and Opening/Closing Checklists
    • Food Operations Manual/ Recipe Book
    • Personnel Forms – such as new hire paperwork, termination form, etc. (please ask office for instructions if needed)
  • Attend all meetings requested by chef or FOH managers
  • Check company OUTLOOK for all incoming email communication
  • Participate in Avero reporting / Remain up to date with daily reports
  • Ensure compliance with all health department rules and regulations to pass the inspections

Service

  • Be present in the kitchen during the service of all meal periods you are scheduled for: breakfast, lunch, afternoon tea, dinner.
  • Prepare and cook dishes according to the recipes while following the pace of orders
  • Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence of chef)
  • Communicate all food-related issues to the appropriate to front of the house team (in the absence of chef)
  • Introduce and organize tasting of all menu changes and daily specials for service staff (to be coordinated with front of the house management team in the absence of chef)
Self-Development

It is understood that as the Sous Chef you are responsible to maintain current knowledge of the world of foods and ingredients. You will be required to continually develop this knowledge on your own time and follow the current successful local trends. G&D Restaurant Associates Company will assist in any way possible with any educational goals that relate to your work duties and responsibilities

Minimal Essential Requirements:

 

  • The ability to work as part of a team, and personal cleanliness
  • Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English.
  • Very basic food handling, preparation, and cleaning skills are welcomed
  • Time management and ability to work under pressure to manage high volume of production
  • Active listening and learning skills
  • Reading and speaking comprehension skills
  • Discipline to follow set standards
  • Ability to lift up to 50lbs

ADA: SAHospitalityGroupwillmakereasonableaccommodations in compliancewith theAmericans withDisabilities Act of 1990.

Thisjobdescriptionwillbereviewedperiodicallyasdutiesandresponsibilitieschangewithbusinessnecessity.Essentialand marginal job functions are subject to modification.

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