Fort Lauderdale, FL · On-site
$55K - $65K/yr
... in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety ...
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Fort Lauderdale, FL · On-site
$55K - $65K/yr
... in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety ...
Apply Early
Fort Lauderdale, FL · On-site
$55K - $65K/yr
... in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety ...
Fort Lauderdale, FL · On-site
$55K - $65K/yr
... in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety ...
North Miami, FL · On-site
$65K - $85K/yr
As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... year in a supervisory or lead role. * Culinary degree or formal culinary training preferred.
North Miami, FL · On-site
$65K - $85K/yr
As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... year in a supervisory or lead role. * Culinary degree or formal culinary training preferred.
$47K - $64K/yr
Leadership & Team Development * Assist the Executive Chef and Executive Sushi Chef in supervising ... Culinary education or equivalent professional training. What We Offer * Competitive salary based on ...
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$47K - $64K/yr
Leadership & Team Development * Assist the Executive Chef and Executive Sushi Chef in supervising ... Culinary education or equivalent professional training. What We Offer * Competitive salary based on ...
Apply Early
North Miami, FL · On-site
$65K - $85K/yr
As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... year in a supervisory or lead role. * Culinary degree or formal culinary training preferred.
North Miami, FL · On-site
$65K - $85K/yr
As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... year in a supervisory or lead role. * Culinary degree or formal culinary training preferred.
Aventura, FL · On-site
$65K - $75K/yr
As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...
Aventura, FL · On-site
$65K - $75K/yr
As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...
Aventura, FL · On-site
$65K - $75K/yr
As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...
Aventura, FL · On-site
$65K - $75K/yr
As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ... Culinary degree or formal culinary training preferred. * Strong working knowledge of food safety ...
Miami Beach, FL · On-site
$18.75 - $23.75/hr
Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures. * Conduct and document temperature checks at required intervals ...
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Miami Beach, FL · On-site
$18.75 - $23.75/hr
Support Sous Chef and Head Chef in supervising and training junior chefs, ensuring adherence to daily and weekly kitchen procedures. * Conduct and document temperature checks at required intervals ...
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$49K - $66K/yr
This role is ideal for a hands-on leader who thrives in a fast-paced environment, values teamwork ... training new employees. * Conduct ongoing coaching and performance feedback. * Lead by example ...
$49K - $66K/yr
This role is ideal for a hands-on leader who thrives in a fast-paced environment, values teamwork ... training new employees. * Conduct ongoing coaching and performance feedback. * Lead by example ...
$9.66 - $12.67
4% of jobs
$12.67 - $15.68
18% of jobs
$16.05 is the 25th percentile. Wages below this are outliers.
$15.68 - $18.69
23% of jobs
The median wage is $19.92 / hr.
$18.69 - $21.70
12% of jobs
$21.70 - $24.70
11% of jobs
$27.43 is the 75th percentile. Wages above this are outliers.
$24.70 - $27.71
8% of jobs
$27.71 - $30.72
7% of jobs
$30.72 - $33.73
5% of jobs
$33.73 - $36.74
4% of jobs
$36.74 - $39.75
5% of jobs
$39.75 - $42.76
2% of jobs
$9
$23
$42
| Aspect | Chef In Training | Line Cook |
|---|---|---|
| Credentials | Basic culinary training, sometimes a culinary school background | Practical kitchen experience, often on-the-job training |
| Work Environment | Learning-focused, under supervision, assisting chefs | Fast-paced kitchen, preparing specific dishes |
| Industry Usage | Entry-level culinary role, part of career development | Operational role in restaurants, hotels, catering |
Chef In Training and Line Cook roles both serve as entry points in the culinary industry. While Chef In Training focuses on learning and skill development under supervision, a Line Cook is responsible for executing specific dishes in a busy kitchen environment. Both positions require practical experience, but the Chef In Training role emphasizes education and mentorship, whereas the Line Cook role emphasizes hands-on cooking skills.
$55K - $65K/yr
Full-time
This job post has expired today. Applications are no longer accepted.
Leads a team of culinary professionals in preparing top quality, attractive, and delicious food for our Guests. The Kitchen Manager / Sous Chef oversees all aspects of the culinary side of the business including training, safety & sanitation, recipe adherence, orders, and prep lists. This person is a brand representative that maintains a patient and positive attitude and looks great for work every day. They hold the team accountable for top tier results and are passionate about food and hospitality. The Kitchen Manager / Sous Chef works with pride and must have a tremendous work ethic that sets the tone for the team.
RESPONSIBILITIES:
• Coordinates, leads, and directs Line Cooks, Prep Cooks, and Utility Team Members
• Trains and validates all new cooks, as well as provides ongoing training and coach to existing cooks
• Partners with the Executive Chef, GM, FOH Managers on training and educating all team members
• Ensures 100% recipes adherence by all team members
• Holds team accountability to policies and procures set forth by American Social
• Responsible for implementing and holding strict standards for safety and sanitation as well as overall kitchen organization
• Leads the implementation of a HACCP plan and ensures all team member follow as well
• Keep a clear line of communication with the Executive Chef, as well as the GM and Corporate Chef
• Assists Executive Chef in running food cost to goal
• Manages controllable costs to goal
• Assist the Executive Chef to manage the culinary side of the back office accounting and scheduling systems
• Performs accurate inventories and clearly communicates food cost to issues to all team members
• Performers Line and Quality Checks to ensure food quality is properly prepared, equipment is functioning, and the kitchen is set up for a successful service every shift
• Holds team members to the proper Image and Appearance Guidelines including proper hygiene
ABILITY TO:
• Be adaptable to a changing environment
• Clearly communicate to all levels of the organizations
• Manage team of up to 75 people
• Hold 1 on 1’s and communicate areas of opportunity and development
• Bring creative ideas to build sales and overall brand improvement
• Work in an organized manner
• Multi-task and have a great sense of urgency with changing priorities
• Work independently as well as in a team environment
• Ability to work under pressure and meet deadlines
• Follow Company Budgets and established goals
• Maintain a professional and polished appearance
• Able to work in a fast pace environment
• Prioritizes projects and solicitates direction when necessary
• Work nights and weekends
• Work 12+ hours shifts as necessary
EDUCATION AND SKILLS:
• 3 years Sous Chef, or comparable, experience in a Full Service and High-Volume Restaurant
• Strong communication and leadership skills
• Experience with back office and POS systems (Restaurant 365, Hot Schedules, Micros)
• Advanced organizational skills
• Bilingual is a plus
• Culinary Arts Degree is a plus (Associates, Bachelors, Certificates, etc.)
• Serv Safe Certified
• Strong knowledge of proper food handling and sanitation standards
• Proficiency in Microsoft Office
