Job Description
Boom Services | South Florida
The Sous Chef supports the Executive Chef in overseeing kitchen operations, ensuring high-quality food preparation, and maintaining consistency in taste and presentation. This role involves supervising kitchen staff, assisting with menu planning, and ensuring compliance with safety and sanitation standards.
Key Responsibilities
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Assist the Executive Chef in planning, preparing, and executing menu items with consistency and quality.
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Supervise and coordinate kitchen staff, including line cooks, prep cooks, and other culinary team members.
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Maintain inventory, monitor stock levels, and report supply needs to management.
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Ensure adherence to food safety, hygiene, and sanitation standards.
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Assist in developing new menu items and seasonal specials.
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Monitor kitchen workflow to ensure timely preparation and service of meals.
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Train, mentor, and evaluate kitchen staff performance.
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Assist in setup and breakdown of kitchen stations as needed.
Job Requirements
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Proven culinary experience, preferably in a supervisory or sous chef role.
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Strong knowledge of cooking techniques, food preparation, and menu planning.
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Leadership and team management skills.
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Ability to work efficiently in a fast-paced kitchen environment.
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Physical stamina to stand, lift, and work in a kitchen for extended periods.
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Professional appearance and adherence to Boom Services’ grooming standards.
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Flexible schedule, including mornings, evenings, weekends, and holidays.
Work Environment
Sous Chefs work in hotels, restaurants, and event venues throughout South Florida. The role involves standing for long periods, working near hot equipment, and coordinating multiple tasks simultaneously. Schedules may include mornings, evenings, weekends, and holidays.
