The Sous Chef is responsible for assisting the Executive Chef with the overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration. This role exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. The Sous Chef also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced.

Duties Include But Are Not Limited To:

• Collaborate with Executive Chef on the planning of regular and modified menus according to established guidelines.
• Complete assigned projects within allocated time.
• Maintain work area, coolers, and dry storage in a clean and orderly fashion.
• Service of foodstuff by staff, maintenance of quality, taste, temperature, and general physical appearance of service lines.
• Adhere to and maintain local health department standards, as well as OSHA rules and regulations.
• Ensure kitchen safety and sanitation conforms to all regulatory and governmental standards to provide a safe workplace producing high-quality food products.
• Achieve assigned cost goals and labor budgets.
• Interview, hire, and train staff.
• Train kitchen staff in food preparation, safe handling, operation of equipment, food safety, and sanitation based on company and regulatory standards.
• Maintain employee schedules and maintain department payroll.
• Create, maintain, and evaluate a cost-effective menu.

Minimum Education And Experience:

• Culinary diploma from a recognized institution or its equivalent with experience with fine dining experience strongly preferred.
• Experience maintaining inventories and company recipes is required.
• Strong administration skills.
• Creative and innovative.
• Hands-on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Initiative and self-motivated.
• Strong training and coaching skills.
• Must have outstanding verbal and written communication skills.
• Must be able to work a flexible schedule including 60 or more hours per week which could include nights, weekends, and holidays.
• Experience with concessions and commissary general operations.
• Fair and firm management abilities with high influencing skills.
• Must pass a criminal background check.

Hurricanes Holding, LLC reserves the right to change or modify the employee's job description whether orally or in writing, at any time during the employment relationship. Hurricanes Holdings, LLC may require an employee to perform duties outside his/her normal description. This document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

• Competitive salary ranging from $50,000 to $55,000 per year.
• Opportunities for professional development and training.
• Flexible schedule including nights, weekends, and holidays.
• Equal opportunity employer.

• Culinary diploma from a recognized institution or equivalent.
• Fine dining experience strongly preferred.
• Strong administration and communication skills.
• Experience maintaining inventories and company recipes.
• Hands-on approach to kitchen operations.
• Ability to work a flexible schedule including 60 or more hours per week.
• Strong training and coaching skills.
• Proficiency in Microsoft Office.