Jr Sous Chef (Hourly)

¨     Must maintain and follow all standards and recipes of Flora Plant Kitchen brand and Flora Miami LLC

¨     Ensures appropriate staffing and productive scheduling levels to match business needs and goals

¨     Assists the Chef and Sous Chef to recruit, interview and select qualified employees for kitchen area

¨     Conduct orientation and training of new employees and training/retraining of current employees

¨     Assists the Chef and Sous Chef to evaluate job performance and administer wage plans

¨     Ensures effective and positive employee relations

¨     Assists the Chef and Sous Chef to do the scheduling of kitchen employees including Porters/Dishwashing personnel

¨     Assists the Chef and Sous Chef to control kitchen labor to meet or exceed standards

¨     Ensures the training and development of kitchen employees

¨     Maintain solid knowledge of all food products and can skillfully apply culinary techniques

¨     Maintain complete knowledge of and comply with all department policies/service procedures/standards

¨     Maintains proper sanitation levels and storage procedures as specified by Health Department and company standards

¨     Inspects food receiving, preparation, production, and storage areas to ensure that Health and Safety regulations and rules are always adhered to and resolves any issues with the Chef and Sous Chef

¨     Completes/Supervises opening duties such as setting up workstations with required tools, equipment, and supplies; inspecting cleanliness and working conditions of all tools, equipment, and supplies; checking production schedule and pars; establishing priority items for the day when the Chef and/or Sous Chef is off duty and becomes an acting Chef and/or Sous Chef.  Prepare any supplies that need to be requisitioned for the operational tasks

¨     Completes/Supervises clean and safe closing procedures of the store all the time in support of the Chef and Sous Chef

¨     Monitors safety and security procedures

¨     Works with the General Manager, Chef and Sous Chef, to maintain proper daily and periodical cleaning procedures in all areas of the store to meet the highest standards of cleanliness and sanitation.

¨     Ensures kitchen equipment is well maintained all the time and reports any issues to the Chef and the GM and share the information with the Sous Chef

¨     Supervises inventory and estimates usage and par levels with the Chef and Sous Chef  and reports any issues to the Chef and shares the information with the Sous Chef

¨     Receives and checks food orders to ensure they adhere to specifications of quality, temperature, and shelf life

¨     Minimize waste and maintain production, cooking and portion controls to attain forecasted food cost or exceed standard

¨     Executes the general responsibilities necessary to minimize operating costs and expenses

¨     Maintains a solid menu knowledge and attention to detail

¨     Assumes full duties and responsibility of all kitchen area when the Chef is off duty and becomes an acting Chef as needed

¨     Responsible for resolving conflict effectively and any other specific situations

¨     Periodically train employees with other management members and maintains the standard procedures for an emergency evacuation plan

¨     Treat and maintain all recipes as confidential information

¨     Maintains good relationships with the landlord, management, and neighborhood businesses

¨     Handles and resolves employee related issues and concerns and reports them immediately to the Chef and the General Manager and the HR department and share the information with the Sous Chef ¨     Investigates and resolves food quality complaints with the Chef,Sous Chef and the General Manager or other managers

¨     Assumes all duties and responsibilities of the Chef when the Chef position is vacant, or the Chef is off duty and works closely with other management members including the General Manager.

¨     In the case that the store runs with minimal employees and minimal costs & expenses due to business hardships and/or restrictions, the Jr Sous Chef and other management members may be required to help working in the prep-kitchen and/or line-kitchen and/or porter area as necessary.   

¨     Works closely with the Chef and Sous Chef  and assists the Chef and performs other duties as assigned by the Chef and/or the General Manager

¨     All store managers are required to clock-in/out