Sous Chef - Elliott Aster at the Vinoy Resort

About Elliott Aster

Elliott Aster is 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 We’re 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.

Responsibilities

• Work closely with the Executive Chef, CDC, and other culinary management to maintain the highest quality and standards in daily kitchen operations.
• Actively manage and develop Line Cooks, Prep Cooks, and all hourly team members.
• Maintain open lines of communication with all management and upper management to address any issues or concerns as they arise.
• Participate in manager meetings to address operational issues.
• Ensure all health and safety standards are upheld by enforcing high sanitation standards.
• Address all kitchen-related problems and incidents in a timely and effective manner.
• Maintain daily back-of-house (BOH) systems, including AM walkthroughs, temp logs, line checks, prep lists, and order guides.
• Maintain a positive working relationship with front-of-house (FOH) and BOH staff at all times.
• Ensure all recipes, products, food preparations, and food execution meet the restaurant's specifications and commitment to culinary excellence.
• Keep the kitchen and physical plant clean and safe for everyone.
• Ensure all team members are appropriately trained to execute stations properly, partnering with the Sous Chef team to train new hires.
• Oversee labor costs, track them on a weekly basis, and alert leadership of any staffing needs or overages.

Requirements

• 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.

Physical Requirements

• Lift and move up to 10 pounds frequently; 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

• 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 and 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, which may include stock awards and deferred compensation plans.