Sous Chef

We are Seeking for a Sous Chef for one of our clients in the hospitality industry in San Juan Puerto Rico. From Classic and modern luxury full-service hotels to fine dining and entertainment.

• Responsible for all aspects of managing the culinary team, ensuring the quality preparation of all menu items and the proper handling/storage of all food items in accordance with company standards.

• Assists the Executive Chef in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.

• Coordinates the purchase of all food items and develops menus while maintaining approved food and labor costs.

• Demonstrates a hands-on approach to all products produced in the department, ensuring quality, presentation, and consistency meet company standards.

• Assists with the development of standardized recipes for all menu items.

• Ensures that recipes are accurate and updated as needed.

• Ensures the appropriate quantity of items are prepared according to forecasted demand and delivered promptly to the designated outlet for guest enjoyment.

• Responsible for the complete setup, cleanliness, and organization of the department/kitchen areas within the restaurant.

• Stays informed on industry trends in the world of culinary.

• Creates recipe cards for all menu items and trains staff to use them.

• Prepares stations properly and on time for each service period.

• Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

• Estimates food consumption, places orders or requisition supplies, and retrieves food from storage as needed.

• Keeps records and accounts.

• Understands the impact of kitchen operations on the overall property’s financial goals and objectives.

• Follows all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the supervisor.

• Completes safety training and certifications.

• Develops and maintains positive working relationships with others, supports the team in reaching common goals, and listens and responds appropriately to the concerns of other employees.

• Performs other reasonable job duties as requested by the Executive Chef.

• Minimum sis years as Sous Chef in a high volume, multioutlet hotel, restaurant, kitchen or in a Fine Dining setting.

• Hospitality oriented

• Management experience.

• Financial knowledge.

• Able to handle difficult situations effectively

• Able to work quickly and efficiently, especially under pressure

• Must be able to bend, squat, stretch, stand for 2-3 hours at a time, and lift weighing up to 50 pounds

• Flexibility to work various shifts, including evenings, weekends, and holidays

• Should work well under pressure, even with minimal supervision

• Fully bilingual (Spanish & English)

Equal Employment Opportunity Employer Minorities / Females/ Disable / Veterans.

Benefits

• 401(k) with Employer Contribution to 401(k)
• Health Insurance
• Vision Insurance
• Dental Insurance
• Life Insurance
• Paid Holidays