Sous Chef (Healthcare)

Restaurant support staff work out of the Jacksonville office. Locations in Florida include drive-thru and dine-in formats. Most of our cooks started as dishwashers.

The role:

We're a busy neighborhood spot. The Sous Chef (Healthcare) works the pass most nights and leads a crew of eight cooks. The work is on site and cannot be done remotely.

Your responsibilities:

• Hire, coach and discipline kitchen staff.
• Manage inventory and run month-end counts.
• Coordinate banquet event orders and prep lists.
• Cost recipes and keep food cost within target.
• Enforce food safety, sanitation and allergen procedures.
• Run the pass during service and keep tickets moving.

Minimum qualifications:

• 3+ years of kitchen experience, including at least 2 in a sous chef or kitchen manager role.
• ServSafe Food Protection Manager certification.
• Proven food and labor cost control.
• Strong knowledge of cooking techniques, sauces and butchery.
• Basic computer skills for ordering and scheduling software.
• Available nights, weekends and holidays.

Preferred:

• Whole animal butchery or in-house charcuterie.
• Experience opening a restaurant.
• Toast, 7shifts or MarketMan.
• Banquet or high-volume catering experience.

Benefits:

• Medical, dental and vision insurance.
• 401(k) with company match.
• Paid sick leave.
• Overtime available.
• 11 paid holidays.
• Paid parental leave.

Jacksonville Kitchen is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status.

Send us your resume. No cover letter needed.

Please include a short note on why this role interests you.

Start: Immediately.

Demo job created on 11jobs for testing and demonstrations. It is not an actual opening at Jacksonville Kitchen.