Sous Chef Full Time

JOB TITLE: Sous Chef

REPORTS TO: General Manager & Executive Chef

STATUS: Full Time/Non Exempt

DEPARTMENT: 3-100 Nourish Coffee Bar + Kitchen

EFFECTIVE DATE: TBD

WPHF MISSION:

To make a positive difference in people’s lives by optimizing physical, mental and social health, and wellbeing. The Winter Park Health Foundation (WPHF) focuses on improving health in the communities of Winter Park, Maitland, and Eatonville. Through ongoing data collection and monitoring trends, our team identifies health issues and needs. Our strategy is to engage partners and empower residents to support healthy behaviors; address barriers to health; create healthy habits where people live, learn, work and play; and make health a priority. WPHF invests in initiatives, programs, grants, and facilities designed to improve health.
SUMMARY: The Sous Chef is a member of the WPHF team reporting to the General Manager & Executive Chef (GMEC) and Assistant Manager of Nourish Coffee Bar + Kitchen (Café). The Sous Chef is responsible for overseeing and managing all kitchen-related operations to include food preparation and production in compliance with state food safety regulations and HACCP guidelines.
DUTIES AND RESPONSIBILITIES:

• Oversees and assists with all food preparation and cooking of Café menu items and catering orders to ensure quality and uniformity to consistently meet Café specifications.
• Directs back of house (BOH) staff to assure adherence to all standards of food quality, preparation, recipes, and presentation in compliance with Café specifications.
• Working under the direction of the Assistant Manager, ensures front of house (FOH) line production levels are consistently maintained by creating efficient BOH and FOH execution.
• Supports GMEC in controlling profit and loss to ensure efficient, cost-effective operation and profitability of food production via monitoring holding and storage operations, stocking and food rotation and maintaining proper inventory levels (to include daily ordering of supplies).
• Responsible for training BOH kitchen employees to meet all Café specifications to include safety, cleanliness and sanitation practices.
• Supports GMEC for event catering preparation, planning, and execution.
• Supports GMEC in recipe creation, menu management and engineering of nutritional composition of Café menu.
• In absence of GMEC, responsible for maintaining smooth running kitchen operations and fulfillment of catering orders.
• Able to properly operate all Café equipment and ensure Café equipment is properly maintained and in perfect operating order.
• Contributes creative ideas, thoughts, and solutions that result in increased productivity, higher retention, and improved operations.
• Ensures guest satisfaction and excellent customer service. Handle guests concerns or complaints in a prompt and professional manner.
• Ensures proper food safety and sanitation standards are met and adhered to in compliance with the Occupational Safety & Health Act, as well as local health and safety codes. Conducts regular audits to ensure compliance.
• Other duties as assigned.

DESIRED SKILLS:

• Familiarity with federal and state employment and safety regulations required.
• Commitment to excellence and exacting standards.
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Displays a can-do attitude
• Ability to manage challenging situations and disruptions calmly.
• Ability to write routine reports and correspondence as needed.
• Ability to count and calculate figures, amounts, such as discount & percentages.
• Able to manage priorities, workflows with strong organizational and problem-solving skills.
• Professional appearance and demeanor.
• Excellent written and oral communication skills and strong people skills.
• Proficiency with MS Office (Word, Excel, PowerPoint, and Outlook) a plus.
• Proficiency with TOAST a plus.

SUPERVISORY RESPONSIBILITIES:

• Serves as Lead to BOH Team Members.
• Fulfills supervisory responsibilities in accordance with the organization’s policies and applicable laws.

WORK EXPERIENCE:

• Minimum of 2-5 years sous chef experience required.
• Culinary leadership experience preferred.
• Business acumen to support inventory management and profitability preferred.

EDUCATION:

• High school diploma or general education degree (GED) preferred.
• Current Food Serve Safe Certificate and/or Food Safety Management Professional Certification is required.

OTHER COMPETENCIES:

• Diversity – Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment.
• Ethics – Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
• Safety and Security – Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• The work area includes food, ovens, mixers, food processors, knives, slippery floors, and, at times, hot temperatures. It is a hands-on, non-smoking, restaurant setting involving constant interaction with customers, employees, managers, and vendors.
• The ability to effectively communicate, identify food quality, tolerate heat and walk-in freezers, lift and/or maneuver up to 50 pounds, and stand/walk on hard surfaces during the workday.
• While performing the duties of this job, the employee is occasionally exposed to work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non-weather).
• The employee is frequently required to walk; use hands to finger, handle, or feel. The employee is frequently required to taste and/or smell.
• The employee is required to sit, grip, and grasp with hands, reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl and bend at the waist. Specific vision abilities required by this job include Close vision, Peripheral vision, Depth perception and Ability to adjust focus.

The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The Foundation is an Equal Employment Opportunity (EEO) employer. It is the policy of the Organization to provide equal employment opportunities to all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, protected veteran or disabled status, or genetic information

JOB DESCRIPTION: Sous Chef

Reviewed and approved by:

___________________________________ ______________

Sous Chef Date

___________________________________ ______________

General Manager & Executive Chef Date

___________________________________ ______________

Executive Director, CHWB Date

___________________________________ ______________

President & CEO Date

___________________________________ _______________

Human Resources Date

Job Types: Full-time, Part-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Retirement plan
• Vision insurance

Pay rate:

• Hourly pay

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• No weekends

Work setting:

• Bakery
• Café

Ability to commute/relocate:

• Winter Park, FL 32792: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 3 years (Preferred)
• Cooking: 3 years (Preferred)

Work Location: In person

2005 Mizell Avenue, Winter Park, FL 32792