Sous Chef Jobs in Orlando

Key Responsibilities:

• Under the supervision of the Executive Chef Manager, the Sous Chef, plans, organizes, supervises, coordinates and controls the operational activities of the Food and Nutritional Services Department, to include staffing, creating schedules and ensuring productivity standards are met
• Responsible for high standards of sanitation in the department
• + 7 more...

Key Responsibilities:

• Supervises preparation and production of food in a specific area of the Food Service Department
• Directly supervises a food service outlet
• + 15 more...

Benefits:

Key Responsibilities:

• Accountable for overall success of the daily kitchen operations
• Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
• + 51 more...

Benefits:

Key Responsibilities:

• Oversee all mid- and closing kitchen duties and contribute to inventory, ordering and controlling food and labor costs
• Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams
• + 10 more...

Benefits:

Key Responsibilities:

• The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability
• The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience
• + 2 more...

Key Responsibilities:

• To provide and maintain high quality standards and procedures in preparing and serving all banquets and catering food
• Hire, train, supervise, motivate, mentor, schedule and discipline all banquet department associates
• + 36 more...

Key Responsibilities:

• Major Responsibility: Participate as part of Culinary Leadership Team to supervise a culinary department for the preparation of foods served to the customers in a consistent and timely manner
• Employee must be able to perform repetitive motions