Sous Chef

Restaurant Overview:

With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive seafood menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination.

Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience.

Job Summary:

The Sous Chef is generally in charge of food quality and production, as well as leadership of the BOH team. He/she also supports the Executive Chef by completing projects as directed. The Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence.

Pay: $65000 - $75000 / year

Competitive Benefits:

• Competitive salary
• Benefits including vacation pay, medical, dental and vision insurance
• Lifestyle Spending Account, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more!
• Company dining package with allotted spending amount each month
• Variety of Supplemental Benefit Plans for life's unknowns
• 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
• Employer paid life Insurance throughout the length of employment
• Paid/Floating holidays for 5 major holidays
• Education Assistance Program (EdAP) for hospitality related education growth
• Employee Assistance Program (EAP) to assist with work life balance
• Management Referral Program withup to a $4,000payout for qualifying management positions

Job Duties:
• Responsible for food quality and production
• Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns.
• Operates all kitchen equipment safely and correctly.
• Follows facility and chef's safe food handling guidelines.
• Follows all sanitation and nutrition practices.
• Follows all portion sizes, quality standards, department rules, policies and procedures
• Oversee and assist the kitchen staff in all aspects of food production
• Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time.
• Oversees all financial efforts in relation to BOH costs and inventory

Education/ Experience/ Skills:
• Excellent interpersonal, verbal, and written communication skills.
• Minimum 3 years' experience as a Sous Chef, Exec Sous, or Chef de Cuisine
• PC literate with a working knowledge of Outlook, and MS Excel

Physical Demands:
• Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force.

Disclaimer:
The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.