Job description

The Hampton Social is coming to Delray in 2023. We are looking passionate, an experienced SOUS CHEF who has high-volume expereince.

Summary of Position:

Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff.

Core Values:

• Find a Way - We will always find the best solution for all guests and team members
• Positive Passion - We will be optimistic in our passion for what we do
• Hospitality Excellence - We will exceed the expectations of those we serve
• Respect and Care - We will be respectful of our team, our community, and our guests
• Always Teaching, Always Learning - We will continue to teach, learn, and encourage creativity and development

Essential Functions:

• Identify, train and develop key employees for growth, advancement and promotion.
• Understand and follow the food allergy procedure and special orders/restrictions.
• Perform a daily “walk through” inventory to prioritize product utilization.
• Assign production duties to all kitchen staff.
• Identify and communicate inventory and equipment needs to ordering Manager.
• Complete a daily product order.
• Perform a pre-shift line check to ensure quality of all items.
• Responsible for the purchase and ordering of all food product and supplies for the restaurant.
• Track high cost items according to standing operating procedure.
• Identify and communicate production needs to Pastry Chef.
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc.
• Conduct shift cook meetings.
• Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PH.
• Maintain good quality standards including consistency and presentation.
• Coordinate proper food storage according to standard operating procedure.
• Communicate repair and maintenance needs to management.
• Ensure BOH employees understand and adhere to sanitation/safety guidelines.
• Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
• Perform varied duties to ensure proper boh operation according to standard operating procedure.
• Adhere to standing “zoning” procedures.
• Wear a hair restraint while on duty.
• Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
• Must wash hands regularly, according to guidelines.
• Comply with all safety and sanitation guidelines and procedures.
• Maintain a clean and orderly work area.
• Communicate cordially, effectively and clearly with all employees, managers and guests.
• Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
• Perform more than one task at a time.
• Perform calmly and effectively in an extremely busy and stressful work environment.
• Work in a confined, crowded space of variable noise and temperature levels.

Duties and Responsibilities:

• Accept direction and constructive criticism from management.
• Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
• Maintain a positive, pleasant attitude every shift.
• Must be able to stand or walk for the majority of a shift.
• Must be able to work at approximately 36” table/bar and reach 36”.
• Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet.
• Must be able to reach (6” to overhead), bend, stoop, wipe.
• Must be willing to perform other duties assigned as needed.

Desired Qualifications:

• Holds a current Serve Safe (or equivalent) certification.
• Have knowledge of service, food and beverage, generally involving at least one year of back-of-the-house operations.
• Ability to efficiently identify issues and problem solve.
• Commitment to quality, accuracy, timeliness, and results
• Possess excellent basic math skills and have the ability to operate a point of sale system.
• Minimum of 50 hours per week required.
• Must be at least 21 years of age.

Key Measures:

• Effective interdepartmental collaboration and communication.
• Development of hourly BOH staff members.
• Assist company efforts to optimize labor & product costs
• Maintain departmental budget expectations

***Compensation based on experience

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Shift:

• 10 hour shift

Supplemental pay types:

• Bonus pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant

Application Question(s):

• What days and times are you available for a virtual meeting?
• Would you be able to provide your email address?

Experience:

• Culinary Experience: 3 years (Required)
• Restaurant: 3 years (Required)
• Training: 2 years (Preferred)

License/Certification:

• Food Safety Certification (Preferred)

Work Location: One location

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