Sous Chef (Fine Dining-Arboretum)
About Us
Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. We bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy. Our professional sous chefs help us deliver these values to our guests and communities. We are here to make good things happen for other people.
We practice TRU Sustainability by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species and always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.
About the Role
The Sous Chef assists the Chef in the overall leadership of the culinary functions. Successful candidates will have a minimum of five (5) years’ previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff, and cooking in high-volume environments. Candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment.
Requirements
- Minimum of five (5) years’ previous culinary experience
- Experience in preparing culinary products
- Experience coaching members of the culinary staff
- Experience cooking in high-volume environments
- Ability to follow all recipes and systems
- Proven history of professionalism, accountability, and team commitment