About Us: The Wharf Fish & Oyster Company is a new concept dedicated to showcasing the best of Pensacola Beach. With a focus on fresh, local seafood and exceptional cocktails, we aim to provide a welcoming atmosphere for locals and a coastal culinary experience for visitors. Join us in creating a vibrant, community-driven destination!
Top-notch Benefits:
- Competitive salary
- Quarterly bonus
- Benefits including vacation pay, medical, dental and vision insurance
- Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more!
- Company dining package with allotted spending amount each month
- Variety of Supplemental Benefit Plans for life's unknowns
- 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution)
- Employer paid life Insurance throughout the length of employment
- Paid/Floating holidays for 5 major holidays
- Education Assistance Program (EdAP) for hospitality related education growth
- Employee Assistance Program (EAP) to assist with work life balance
- Management Referral Program with up to a $4,000 payout for qualifying management positions
Position Summary:
As an Executive Sous Chef, you will play a crucial role in overseeing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene. You will work closely with the Executive Chef to develop and execute menu items, manage kitchen staff, and maintain a productive and efficient kitchen environment.
Job Duties:
- Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating.
- Develop and execute menu items that align with our restaurant's standards and customer preferences.
- Ensure all dishes are prepared to the highest quality and presentation standards.
- Supervise and train kitchen staff, fostering a positive and collaborative work environment.
- Monitor and maintain inventory levels, ensuring proper stock rotation and minimizing waste.
- Uphold all health and safety regulations, ensuring a clean and sanitary kitchen.
- Collaborate with the Executive Chef to create new dishes and seasonal menus.
- Oversee kitchen equipment maintenance and report any issues to the appropriate personnel.
- Manage food cost and labor budgets, working to optimize efficiency and profitability.
- Ensure timely and accurate execution of orders during service hours.
- Performs additional responsibilities as requested by the Chef or General Manager at any time.
Education/ Experience/ Skills:
- Minimum 3 years of proven experience in BOH Management as an Executive Sous Chef, CDC, KM or similar role in a high-volume, full-service restaurant.
- Culinary degree or equivalent experience.
- Strong experience building a team, hiring, and training
- Strong leadership and communication skills.
- In-depth knowledge of food safety and sanitation standards.
- Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
- Creative and passionate about food, with a keen eye for detail.
- Strong organizational and problem-solving skills.
- Flexibility to work evenings, weekends, and holidays as needed.
Physical Demands:
- Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 45lbs of force.
Disclaimer:
The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.
We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.
Specialty Restaurants Corporation maintains a drug free workplace.