Description:

The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control. This position is salary-based. Café Boulud is at the heart of the historic Brazilian Court Hotel, steps from Worth Avenue and stretches of white sandy beach. Since opening in 2003, the restaurant has become one of Palm Beach’s most coveted dining destinations earning four stars in the Forbes Travel Guide and Wine Spectator’s “Best of Award of Excellence”. The lounge is a must for cocktails before dinner, and the terrace and private dining rooms are the place to be entertained in style, throw a lavish event or hosting a memorable wedding day. The French- American menu parallels that of Café Boulud New York with a touch of South Florida resort flavor.

Requirements:

Restaurant Operations Orders and inspects for quality all food and beverage items necessary for the production of the finished menu items Have the ability to work effectively in a team environment Maintain food quality and restaurant standards Profitability and Cost Control Maintain budgeted labor costs. Controls overtime Maintain budgeted food costs. Controls waste Oversees food production for all stations Tracking food costs as requested Purchasing of maintenance/cleaning supplies. Ensure that employees keep waste to a minimum Employees Recognize the importance of employee morale and help to maintain it Deal with any conflicts regarding back of the house staff Handles discipline as needed Maintenance Responsible for managing the maintenance and upkeep of the physical facilities Maintain health department by conducting weekly sanitation inspection with steward. Work with back of the house staff to maintain kitchen equipment. Monitor appearance of kitchen and storerooms and take corrective action.

Additional Info:

Reports to: Executive Chef Competencies & Qualifications: 5 years of experience in high volume or fine dining environment, preferably in a supervisory role Accurate knife skills Ability to read and follow recipes and standards Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practice food safety procedures Able to train and motivate team Organizational skills Effective time management