Chophouse Nocatee

Sous Chef for the grand opening of ChopHouse at Nocatee.  

http://chophousenocatee.com/

Typical responsibilities:
 Support the Executive Chef in managing and supervising all kitchen activities, including
food preparation, cooking, and plating, to ensure exceptional quality and consistency.
 Lead and motivate the culinary team, promoting a positive, inclusive work environment
that fosters collaboration, creativity, and professional growth.
 Collaborate with the Executive Chef to develop innovative and seasonally inspired
menus, using fresh, locally sourced ingredients whenever possible.
 Ensure all food items are prepared and served in accordance with established recipes,
portion control guidelines, and presentation standards.
 Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing
effective systems for inventory management, ordering, and cost control.
 Monitor food quality and freshness, actively participate in regular inspections, and
take appropriate corrective actions when necessary.
 Assist in training and mentoring kitchen staff, guiding proper cooking
techniques, safety procedures, and sanitation practices.
 Collaborate with the front-of-house team to ensure smooth communication, efficient
service, and prompt resolution of any guest concerns or special requests.
 Adhere to all food safety and sanitation regulations, promoting a safe and clean working
environment.

Qualifications:
 Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced
restaurant environment.
 A culinary degree or equivalent professional training is preferred.
 Exceptional culinary skills and a deep understanding of various cooking techniques,
flavor profiles, and presentation styles.
 Strong leadership abilities with the ability to motivate and inspire a team, fostering a
positive, inclusive work culture.
 Excellent organizational and time management skills, with the ability to multitask and
prioritize effectively.
 Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to
health code standards.
 Passion for quality food, creativity, and staying updated with industry trends and
innovations.
 Ability to thrive in a fast-paced, high-pressure environment while maintaining attention
to detail.
 Strong communication and interpersonal skills, with the ability to collaborate effectively
with team members and interact professionally with guests.