Caliza, Sous Chef

A TOWN WHERE EVERY DETAIL, FROM VISION TO EXECUTION, MAKES LUXURY SEEM SIMPLE.

Alys Beach is a master-planned 158-acre beach community in active development that includes luxurious private dining, recreation and retail amenities and experiences, vacation rentals and several signature annual events. With our purpose driven by excellence in accountability, commitment, integrity, passion, respect and unity, our employees are the foundation behind the beauty and design of Alys Beach.

Alys Beach offers an industry leading compensation plan, medical/dental/vision benefit plans beginning on day one; including life insurance and other ancillary benefits, profit sharing and employee perks.

The Sous Chef is the direct link between the Chef de Cuisine and the kitchen. This person is in charge of all things related to the kitchen in the Chef de Cuisine’s absence. The Sous Chef will share responsibility with the Chef de Cuisine. The Sous Chef should possess extreme passion, strong work ethic, be a positive leader and influence on staff, have a strong culinary background, understand purchasing and financials, and have a unique and creative vision that will help our business grow and stay relevant.

Responsibilities:

•    Working closely with the Chef de Cuisine to maintain product pars for lunch and dinner service
•    Training and supervising of all kitchen staff
•    Working with Chef de Cuisine on daily changes and recipes
•    Overseeing all kitchen stations including dish station
•    Ensuring the organization and cleanliness of food serving stations, storage areas, and food prep areas as outlined by Florida Health Department
•    Assisting with end of month inventories
•    Assisting in event planning, on site catering, homeowners functions, etc.
•    Checking in all food related orders to maintain consistency and product quality
•    Nightly supervision of closing down the kitchen as outline by Chef de Cuisine
•    Bringing new ideas of improving operations and menu
•    Researching current market trends
•    Keeping a vigilant eye on labor cost and creative ways to improve it; and
•    Working closely with FOH management on staff training and constant menu maintenance and knowledge.

Requirements:

•    2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
•    2 years of experience working in food preparation position
•    Ability to communicate professionally and effectively with customers and coworkers both in writing and orally
•    Ability to stand, sit, or walk for an extended period of time
•    Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping
•    Ability to tolerate exposure to smoke, steam, high temperatures, and humidity
•    Ability to work in the heat and/or cold, often with extended exposure to the sun
•    Available to work nights, weekends, and, on occasion, a longer than normal workday, including event venues at beach, parks and pool deck
•    Ability to communicate clearly and professionally with guests, homeowners, and co-workers both orally and in writing
•    2 years of management experience preferred

We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, sex, pregnancy status, age, national origin or ancestry, ethnicity, religion, creed, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.

We comply with the Americans with Disabilities Act (ADA), as amended by the ADA Amendments Act, and all applicable state or local law.