Sous Chef

3 years

The iconic Vinoy Resort and Golf Club in St. Petersburg, in partnership with award-winning Chef Lee Wolen and Boka Restaurant Group , is currently seeking Sous Chefs to join the team at Elliott Aster (opening soon)!

• About Elliott Aster: Elliott Aster is poised to become a vibrant addition to St. Petersburg's culinary scene, offering refined dinners in the beautiful dining room, as well as a bustling waterfront patio for aperitivos and cocktails. Chef Lee Wolen's elegant menu highlights handmade pasta and carefully sourced steaks cooked over a wood grill. The restaurant features bountiful salads and pristine local seafood alongside sliced to order salumi and freshly baked focaccia. With a focus on delivering unforgettable dining experiences, the restaurant aims to become a cherished local favorite while also serving as a must-visit destination for travelers.
  

Who were looking for:

We are interested in people who have a drive to hustle and get better every day; people who are dedicated to their craft and open to absorbing and sharing information with like-minded individuals. A collaborator to work in tandem with when developing our seasonal menus .

Requirements of an Elliott Aster Sous Chef:

• Our Sous Chef will work closely with the Executive Chef, CDC, and other culinary management, to maintain the highest quality and standards in daily operations of the kitchen. This position also has an active role in the management and development of Line Cooks, Prep Cooks, and all hourly team members.
• Communication is a must. Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues.
• Ensure all health and safety standards are upheld by enforcing high sanitation standards.
• Address all kitchen-related problems and incidences in a timely and effective manner.
• Daily maintenance of BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Maintain a positive working relationship with FOH and BOH staff at all times.
• Ensure that all recipes, products, food preparations, and food execution meet restaurant's specifications and commitment to culinary excellence.
• To the highest degree possible, ensure that kitchen & physical plant is kept clean and safe for everyone.
• Ensure all team members are appropriately trained to execute stations properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role
• Learn to oversee labor costs.
• Learn to track on a weekly basis and alert leadership of any staffing needs or overages.

Qualifications:

• 2-3 years' experience in a Sous Chef role, preferably in fine dining
• High-volume experience
• Patient and empathetic toward others
• Practices high standards of cleanliness
• Strong leadership skills
• Highly organized

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!

Physical Requirements:

• Lift and move up to 10 pounds; frequently lift and/or move up to 25 pounds; and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, and cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces
• Ability to bear exposure to hot and cold environments

Benefits & Perks: Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans.

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you !

Compensation: Salary ($55,000.00 - $60,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, 401k, Commuter Benefits

Strong Leadership Skills

Ability to work in a fast paced environment

HIGHLY ORGANIZED

Teamwork

Experience in High volume fine dining

Problem Solving Skills

Ability to Oversee Labor Costs

Attention to Detail

Knowledge of health and safety standards

Time Management

Effective Communication

Ability to Train and Mentor Others

Team Collaboration

Adaptability

Training and Development of Team Members

Customer Service Orientation

Adherence to Cleanliness Standards

Ability to Handle Stress

Problem Solving

Knowledge of Health and Safety Regulations

Ability to Work in Hot and Cold Environments

Culinary Creativity

Physical stamina for standing and walking

Ability to Manage Kitchen Operations

Effective Use of Tools and Equipment

Conflict Resolution skills

Ability to Maintain a Positive Work Environment

Financial Awareness Regarding Labor Costs

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