Sous Chef Jobs in Fort Myers

Key Responsibilities:

• Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service
• Oversees and manages food preparation for a specific area of the kitchen
• + 18 more...

Benefits:

Key Responsibilities:

• The Sous Chef reports to the Executive Chef/Chef Manager
• TheSous Chefis responsible for developing and executing culinary results to exceed customer expectations
• + 26 more...

Benefits:

Key Responsibilities:

• Maintains documentation of all temperature charts and records
• In absence of the Executive Chef, oversees directs all dining service Team Members assigned during a shift
• + 3 more...

Benefits:

Key Responsibilities:

• The Hourly Sous Chef position at Florida Gulf Coast University is a full-time role that involves assisting the Executive Chef in preparing and cooking a variety of foods
• The Sous Chef will coordinate the activities of cooks and other food-service associates, ensuring that all food is prepared according to approved recipes and production standards
• + 18 more...

Benefits:

Key Responsibilities:

• Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility
• You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment
• + 6 more...

Benefits:

Key Responsibilities:

• The membership is active, engaged, and energetic with record attendance at golf and social events
• Fiddlesticks offers an array of resort-style amenities including 36 holes of championship golf, a spectacular tennis complex with 7 Har-Tru courts, Pickle, Bocce, an elegant clubhouse for dining and socializing, and a 7,000 sq. ft state-of-the-art fitness center
• + 41 more...

Key Responsibilities:

• Assists in direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control to create quality food products
• Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts)
• + 27 more...

Key Responsibilities:

• Prepares, seasons and cooks’ soups, meats, vegetables, desserts and other miscellaneous food items for consumption
• Prepares food in accordance with club recipes and standards
• + 8 more...

Benefits:

Key Responsibilities:

• Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates
• Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food
• + 12 more...