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Chef Programmer Jobs in Florida (NOW HIRING)

Grove Bay Hospitality Group

Sous Chef

Coconut Grove, FL · On-site

$45K - $75K/yr

Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering ... Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated ...

Invited

Sous Chef

Jacksonville, FL · On-site

$46K - $62K/yr

Reporting Structure • Reports to the Executive Chef or Executive Sous Chef Day to Day * Ensure ... Analyze food and labor production report, including menu engineering, to supervise and control ...

Grove Bay Hospitality Group

Sous Chef

Miami, FL · On-site

$55K - $75K/yr

... Sous Chef to join the team! JOB OVERVIEW: Plan, prep, set up and provide quality service in ... Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering ...

ClubCorp

Sous Chef

Jacksonville, FL · On-site

$20/hr

Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen ... Analyze food and labor production report, including menu engineering, to supervise and control ...

PHG

Executive Chef

New Port Richey, FL · On-site

$55K - $70K/yr

A chance to focus on the kooky creative design and engineering of unforgettable and amusing dishes and menus awaits. The ideal candidate (you?) will have proven yourself as a talented chef who has ...

The June

Sous Chef

Jacksonville, FL

$46K - $62K/yr

Help ensure the kitchen is fully prepared for private dining, buyouts, and programming events ... Support the Chef de Cuisine in running pre-shift briefings and holding the team accountable. Assist ...

Grove Bay Hospitality Group

Sous Chef

Coral Gables, FL · On-site

$60K - $80K/yr

Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering ... Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated ...

Thejune

Sous Chef

Jacksonville, FL · On-site

$46K - $62K/yr

Help ensure the kitchen is fully prepared for private dining, buyouts, and programming events ... Support the Chef de Cuisine in running pre-shift briefings and holding the team accountable ...

The-June

Sous Chef

Jacksonville, FL · On-site

$46K - $62K/yr

Help ensure the kitchen is fully prepared for private dining, buyouts, and programming events ... Support the Chef de Cuisine in running pre-shift briefings and holding the team accountable ...

The June

Sous Chef

Jacksonville, FL · On-site

$46K - $62K/yr

... programming events alongside regular service. Team Support & Training • Help train and coach line ... Chef de Cuisine in running pre-shift briefings and holding the team accountable. • Assist with ...

Grove Bay Hospitality Group

Sous Chef

Coral Gables, FL · On-site

$60K - $80K/yr

Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering ... Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated ...

The June

Sous Chef

Jacksonville, FL · On-site

$46K - $62K/yr

Help ensure the kitchen is fully prepared for private dining, buyouts, and programming events ... Support the Chef de Cuisine in running pre-shift briefings and holding the team accountable ...

Ocean Reef Club

Sous Chef

Key Largo, FL · On-site

$48K - $65K/yr

Sous Chef Department: Culinary Reports to: Sous Chef FLSA: Exempt Summary: To participate ... engineering Specific job knowledge, skill and ability needed: * Able to work in extreme ...

Ocean Reef Club

Sous Chef

Key Largo, FL · On-site

$48K - $65K/yr

Sous Chef Department: Culinary Reports to: Sous Chef FLSA: Exempt Summary: To participate ... engineering Specific job knowledge, skill and ability needed: * Able to work in extreme ...

Maze Lounge

Sushi Chefs

Miami, FL · On-site

Maze Lounge brings an unparalleled combination of premier nightlife-driven hospitality, elevated cocktail programming, entertainment, and cuisine. Maze Lounge is looking for seasoned Sushi Chefs with ...

The Karol Hotel

Sous Chef

Clearwater, FL · On-site

$46K - $62K/yr

Run weekly deep clean assignments and partner with Engineering on equipment condition. Food Safety ... Three or more years as a Sous Chef or Kitchen Supervisor, or five or more years on the line with ...

New

The Moore

Pastry Sous Chef

Miami, FL

The Moore's core programming extends throughout the building's four floors: The first floor is ... Job Overview: The Pastry Sous Chef at The Moore specializes in pastry and dessert preparation ...

Port Royal Club

Chef de Cuisine

Naples, FL · On-site

$62K - $85K/yr

The Chef de Cuisine plays a central role in shaping the culinary identity of Port Royal Club ... programming. This includes introducing elevated signature dishes, enhancing specialty nights ...

BENCHMARK

CAVU Golf Club Sous Chef

Naples, FL · On-site

$47K - $63K/yr

The Sous Chef is a key member of the culinary leadership team and is responsible for supporting the ... Support themed dinners wine events tournaments holiday programming and other member dining ...

Benchmark

$47K - $63K/yr

The Sous Chef is a key member of the culinary leadership team and is responsible for supporting the ... Support themed dinners, wine events, tournaments, holiday programming, and other member dining ...

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Sous Chef

Coconut Grove, FL • On-site

Grove Bay Hospitality Group
Restaurants • 51 - 200 employees
Learn more about Grove Bay Hospitality Groupexternal

$45K - $75K/yr

Full-time

Medical, Dental, Vision, PTO

Re-posted 16 days ago

Job description

Benefits:
  • Health insurance
  • Opportunity for advancement
  • Paid time off
  • Training & development
  • Vision insurance
  • Company parties
  • Dental insurance
  • Employee discounts
  • Tuition assistance

Glass & Vine is seeking a Sous Chef to join our beautiful venue in Coconut Grove!
JOB OVERVIEW:
Plan, prep, set up, and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and that standards and procedures are followed at all times. 
KEY RELATIONSHIP:
  • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. 
  • External: Guests/Visitors, Food Vendors, Equipment Repair Company Personnel, Health Department Inspectors. 

STANDARD SPECIFICATIONS: 
Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. 
 
Qualifications:
  • High school diploma or equivalent vocational training certificate
  • Culinary College Degree 
  • Previous Management/Supervisory experience 
  • 1-2 years experience as a  Supervisor, Sous Chef, or Chef at a 5-star restaurant 
  • Food handling certificate 
  • Ability to communicate in English with guests, co-workers, and management to their understanding 
  • Ability to compute basic mathematical calculations 
  • Ability to provide legible communication
  • Sanitation certificate (Preferred)
 
Skills:
  • Ability to perform job functions with attention to detail, speed, and accuracy. 
  • Ability to prioritize, organize and delegate work assignments. 
  • Ability to be a clear thinker, analyze and resolve problems, exercising good judgment. 
  • Ability to work well under pressure of meeting production schedules and timelines for guests. 
  • Ability to maintain good coordination. 
  • Ability to transport cases of received goods to the workstations; pots and pans of food from storage/prep areas to the serving line. 
  • Ability to work a 12 hours shift, 5 days per week in hot, noisy, and sometimes close conditions. 
  • Ability to work with all products and food ingredients involved. 
  • Ability to use all senses to ensure quality standards is met. 
  • Ability to differentiate dates 
  • Ability to operate, clean, and maintain all equipment required in job functions. 
  • Ability to supervise, train and direct employees; give correction when needed. 
  • Ability to plan and produce centerpiece displays and banquet trays, and make buffets. 
  • Ability to comprehend and follow recipes. 
  • Ability to expand and condense recipes. 
  • Ability to produce creative and artistic food work. 
  • Ability to perform job functions with minimal supervision. 
  • Ability to work cohesively with co-workers as part of a team. 
  • Ability to motivate staff and maintain a cohesive team. 
  • Ability to promote positive relations with all individuals.
  • Ability to meet datelines. 

 
ESSENTIAL JOB FUNCTIONS: 
  • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements. 
  • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures. 
  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. 
  • Meet with the Executive Chef/ Chef de Cuisine to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance. 
  • Ensure that staff reports to work as scheduled; document any late or absent employees. 
  • Coordinate breaks for assigned staff. 
  • Prepare and assign production and prep work for all staff to complete, and review priorities. 
  • Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations that compromise the department’s standards and delegate these tasks. 
  • Complete opening duties: 
  • Set up the workstation with required mise en place, tools, equipment, and supplies according to standards. 
  • Inspect the cleanliness and working condition of all tools, equipment, and supplies. Ensure everything complies and standards. 
  • Check production schedule and pars. 
  • Establish priority items for the day. 
  • Inform the Chef de Cuisine of any supplies that need to be requisitioned for the day’s tasks. 
  • Transport supplies from the storeroom and stock in designated areas. 
  • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies. 
  • Start prep work and production of items needed for the day. 
  • Restaurant Food production should be 1 to 2 days ahead of schedule whenever necessary. 
  • Prepare and produce all menu items for designated banquet functions. 
  • Prepare all dishes following recipes and yield guides, according to department standards. 
  • Inform Chef de Cuisine of any shortages before the item runs out. 
  • Monitor the performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 
  • Assist staff wherever required to ensure optimum service to guests. 
  • Ensure that Service Staff are informed of menu items served and the amount available for the meal period and functions. 
  • Communicate any assistance needed during busy periods to the Chef de Cuisine to ensure optimum service to guests. 
  • Inform Chef de Cuisine of any excess items that can be used in daily specials or elsewhere. 
  • Maintain production charts according to department standards. 
  • Minimize waste and maintain controls to attain forecasted food costs. 
  • Disinfect and sanitize cutting boards and worktables. 
  • Transport empty, dirty pots and pans to the pot wash station. 
  • Direct and assist stewards in order to make clean-up a more efficient process. 
  • Breakdown workstation and complete closing duties according to department standards: 
  • Return all food items to the proper storage areas 
  • Rotate all returned product 
  • Wrap, cover, label, and date all items being put away 
  • Straighten up and organize all storage areas 
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves 
  • Return all unused and clean utensils/equipment to the specified locations 
  • Ice down hot items from the steam table so they cool quickly 
  • Turn off all equipment not needed for the next shift 
  • Restock items that were depleted during the shift 
  • Ensure all banquet cooks' assignments are completed before they sign out 
  • Review status of work and follow-up actions required with the Executive Sous Chef before leaving. 
  • Document pertinent information in the logbook. 
  • Successful completion of the training/certification process. 
  • Write schedules according to the forecasted budget and have them approved by Executive Sous Chef or Executive Chef. 
  • Provide feedback to staff on their performance/ handle disciplinary problems and counsel employees in accordance with standards. 
  • Conduct scheduled performance appraisals. 
  • Interview and hire new personnel according to the policies. 
  • Plate up banquet meals as assigned. 
  • Interact with customers to personalize the menu for events. Keep menus in a file with details, recipes, etc. for future reference. 
  • Menu tasting for the restaurant. 
  • Review Meeting planner feedback periodically. 
  • Ensure that defects are addressed and that there are quality improvement processes in place to continuously improve our products and services. 
  • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing at all opportunities. 

 
KITCHEN FUNCTIONS: 
  • Conduct a line-up daily; cover the basic and corporate commitment to excellence, etc. 
  • Ensure quality at all times. 
  • Follow through with paperwork in a timely manner. 
  • Attend Sous chef meetings, leaders' meetings, etc. 
  • Build a professional relationship with the restaurant and FOH Managers and communicate daily, follow through with any problems. 
  • Schedule correctly and ensure there is no unapproved Over Time. 
  • Ensure that plating and recipe guides are followed and that all food items are consistent. 
  • Ensure the work area is kept clean and safe. 
  • Ensure that all employees are allowed a 30-minute break. 
  • List production and assign specific job tasks. 
  • Ensure that all the departments under your responsibility are working together and that there is no wasted time or re-work. 
  • Adjust standard production quantities depending on the forecasted business. 
  • Ensure all requisitions are closed out and signed by the Sous Chef. 
  • Ensure that a daily inventory is kept of all meat, fish, produce, and freezer items. 
  • All perishable food items must be wrapped and dated. 
  • Document all tardiness and absences on the day of the occurrence. 
  • Review documentation with the respective employees in a timely manner and follow progressive discipline procedures. 
  • Check all line employees' mise-en-place and verify line is ready for service. 
  • Spot-check that menu items are being produced to standards. 
  • Monitor that all staff perform to their standards of service. 
  • Follow all restaurant procedures and policies. 
  • Give Positive feedback to staff to maintain performance and address behavior, not personality. 
  • Be on time, ready to work, and set an example for all employees to follow. 
SECONDARY FUNCTIONS:
  • Follow the maintenance program and cleaning schedule 
  • Perform duties in other areas of the kitchen as assigned 
  • Attend gourmet shows, food and wine meetings 
  • Perform at special events and at off-premise functions 
  • Research new products, menu items, and display presentations 
  • Assist in the employee selection process. 

NOTE:
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties are requirements for essential job functions. 
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
Grove Bay is an E-Verify and equal opportunity employer, you must show proof of eligibility to work in the U.S.