Sous Chef Jobs in Jacksonville

Key Responsibilities:

• The ideal candidate will assist in managing kitchen operations, ensuring the highest quality of food preparation and presentation
• This role requires a strong background in restaurant management and food service, along with excellent leadership skills to guide kitchen staff in delivering exceptional dining experiences
• + 9 more...

Benefits:

Key Responsibilities:

• Perform the steps of SSA EXTRA Guest Service to ensure a memorable experience for every guest and client
• Create Competitive quality products
• + 22 more...

Key Responsibilities:

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness
• Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
• + 5 more...

Key Responsibilities:

• The Executive Sous Chef assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews)
• Responsible for proper preparation, excellence of product, profit, and labor cost
• + 8 more...

Benefits:

Key Responsibilities:

• POSITION OVERVIEW: Our culinary teams are responsible for providing fresh, flavorful,
• consistent and well-executed dishes to our guests to provide a great dining experience that will
• + 46 more...

Benefits:

Key Responsibilities:

• Assist in hiring, development, training, and mentoring of team and act as a resource to them
• Coach, counsel, and assist in conducting performance evaluations of the production team
• + 4 more...

Benefits:

Key Responsibilities:

• This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff
• You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines
• + 7 more...

Benefits:

Key Responsibilities:

• Staff meals served twice daily
• Perform functions to plan, manage, and control Back of House (BoH) restaurant operations, ensuring maximization of revenues and minimizing of costs, making decisions controlled by precedent and within limits of established policies
• + 20 more...

Benefits:

Key Responsibilities:

• As a Sous Chef, you will be responsible for supporting the Executive Chef in managing high-volume kitchen operations, ensuring exceptional food quality, and leading the culinary team
• If you have excellent culinary skills, creativity, and strong leadership abilities, we encourage you to apply and help inspire and develop our team
• + 5 more...

Benefits:

Key Responsibilities:

• Assist in planning and executing all functions of the Food & Beverage department
• Implement effective controls of food, beverage, and labor costs to ensure efficient operation and stay within budget limitations
• + 7 more...