Job description

Job Title: Jr. Sous Chef - LMP Miami

Reporting to: Senior Sous Chef, Head Chef

Pay: $60k/year + service charge

Training & Development:

• Clear training and development plan which outlines the skills necessary to progress within the kitchen
• Opportunity to be trained at an international LPM location as part of the onboarding/training process

Benefits

• 100 % employer-covered medical, dental, vision, & disability
• Paid time off after 6 months of employment
• Freshly prepared staff meals when on duty
• Employee discount dining program
• Employee referral program
• Extensive training, development opportunities & career advancement

Scope and General Purpose:

To ensure the restaurant is managed as a successful profit center and maximizes guest satisfaction through planning, organizing, directing, controlling production, and administration within the established company’s standards. To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff. Your direct efforts should ensure that the LPM team functions as a unified group

Key Performance Areas

• Financial
• Operational
• Administration
• Marketing
• Employee Handling
• General
• Occasional Duties

Financial

• To ensure the kitchen’s operational budget is strictly adhered to and all costs are strictly controlled
• To achieve or improve projected profitability of the kitchen
• To monitor the kitchen’s operating costs and take corrective action when necessary to reduce expenditure

Operational

• To closely monitor the requirements of the kitchen
• Order the food items as necessary
• To maintain all mise-en-place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance, and taste
• To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures
• To work straight or split shifts depending on the needs of the business
• To ensure knowledge of market availability in terms of quality, seasonal market trends, and pricing whilst regularly testing new products and suppliers
• To check incoming goods are consistent with the relevant order sheet and quality specifications whilst ensuring wastage is kept to a minimum
• To carry out daily checks to ensure storage areas are maintained to a high level of hygiene
• To oversee correct handling of products whilst ensuring quantities are prepared in accordance with recipes
• To supervise and prepare daily mise-en-place and ensure that the pastry section is ready for service
• To regularly discuss operational requirements with the restaurant manager
• To ensure the kitchen and food preparation areas are totally clean when left unattended and cleaning schedules are organized with the senior steward
• To discuss chinaware requirement with restaurant manager/Head Chef
• To develop standard recipes conforming to agreed food cost budget
• To ensure that all food products are consistent with recipes
• To ensure Health and Safety requirements are adhered and appropriate reports are filed

Administration

• To take on the necessary point of sale training
• To update and maintain recipe data
• To prepare the weekly rota taking into consideration the occupancy fluctuation of the restaurant and ensuring correct staff levels for the appropriate times

Marketing

• To monitor monthly sales analysis, identifying market trends and taking corrective action in conjunction with the Restaurant manager

Employee Handling

• To ensure all employees report for duty punctually wearing the correct uniform at all times
• To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency
• To identify training needs and plan training programs for the employees
• To build an efficient team of employees whilst taking an active interest in their welfare, safety and development
• To ensure all employees provide a courteous and professional service at all times
• To ensure all employees have a complete understanding of and comply with the company’s employee handbook
• To ensure all employees have a complete understanding of and comply with company’s policy relating to Fire, Hygiene, Health and Safety.

General

• To report for duty punctually wearing the correct uniform at all times
• To provide a courteous and professional service at all times
• To ensure a smooth is maintained at all times and good communication with all outlet supervisors is maintained
• To comply with appropriate legislation
• To maintain a high standard of personal appearance and hygiene at all times
• To maintain good working relationships with colleagues and all other departments
• To attend all meetings as required by the management
• To have a complete understanding of and adhere to the restaurant’s policy relating to Fire, Hygiene and Safety
• To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it
• To conduct meetings and briefings as necessary to keep the staff informed and managed efficiently

Certificates

The State of Florida requires all employees who handle food and liquor to have a Food Handler and Responsible Vendor Certificate. Therefore, this certificate is a requirement for employment at LPM, and any expense incurred to obtain the certificate or to renew it, is the responsibility of the employee. This certificate is necessary to work at any restaurant and is not for the exclusive use of LPM.

Physical Abilities

• Exert physical effort in transporting up to 30 pounds
• Endure various physical movements throughout the work area.
• Remain in a stationary position for up to 4 hours throughout the work shift
• Required to stand, stoop; walk; use hands to finger, handle or feel, lift, reach with hands and arms; talk to hear and taste or smell.
• Occasionally exposed to fumes or airborne particles and extreme heat.
• Work near moving mechanical parts
• Outdoor weather conditions
• Noise level in the work environment is usually loud

Special Requirements

Language Skills

• Ability to read, write and speak in English is needed to successfully accomplish the essential duties of this job
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
• Ability to speak effectively before employees of the company

Occasional Duties

• To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen
• To carry out any other reasonable duties and responsibilities as assigned or as considered necessary

"Notice of E-Verify Participation: We participate in E-Verify Employment Verification"

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Shift:

• 8 hour shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Fine dining restaurant

Application Question(s):

• Have you ever worked for COYA, ZUMA, DOA, TAMARINA, or ETARU? If yes, when and reason for leaving?
• Are you available to work full time?
• Are you available to work in the evenings and on weekends?

Experience:

• Sous Chef, Chef, or equivalent: 3 years (Required)
• Fine-dine culinary: 5 years (Required)

Work Location: One location

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