What are the responsibilities and job description for the Facility Sous Chef - Miami, Florida position at Pivot Culinary?
Pivot Culinary : Your Trusted Partner in Professional Sports Nutrition
At Pivot Culinary, we are committed to delivering consistent, high-quality service, fostering authentic relationships, and overseeing sound nutrition for professional athletes nationwide; with a vision to "feed people good, nutritious whole foods that taste awesome". Whether at home or on the road, Pivot Culinary ensures professional sports teams are fueled to perform at its best. We are passionate about helping these teams to Nourish, Perform, & Evolve through exceptional food and service, wherever the game takes them.
Location : Miami, Florida
Tentative Start Date : Second week of January 2025!
POSITION OVERVIEW
A Facility Sous Chef plays a key role in ensuring the delivery of high-quality, nutritious food while maintaining a strong focus on back-of-house operations, food systems, and procedures at the assigned facility. The Sous Chef works closely with the culinary team to plan, prepare, and execute catering orders efficiently and ensure that all culinary aspects meet or exceed client expectations.
WORK HOURS
This role is required to work a minimum of 45-50 hours per week. They must be able to work flexible scheduled shifts based on business needs. Scheduling will include nights and weekends. Some travel may be required.
RESPONSIBILITIES & DUTIES include but are not limited to
- Assist in monitoring kitchen production on a daily and ongoing basis.
- Assist in closely monitoring and tracking food and labor costs involved in the daily operation of the catering company in MarginEdge.
- Assist in maintaining the highest standards of food presentation, preparation, execution, and safe handling.
- Assist in maintaining a positive attitude at all times in the kitchen (your staff will reflect your behavior) and uphold the highest standards of service and professionalism towards all staff members, including subordinates, supervisors, and FOH staff.
- Assist in delegating responsibilities to staff as required.
- Assist in addressing staff with disciplinary actions as needed, following proper procedures.
- Assist in maintaining systems and procedures for ordering all kitchen needs, including food, equipment, chemicals, and maintenance.
- Assist in maintaining a par system set by supervisors and keep open lines of communication with those supervisors.
- Assist in actively managing inventory control, including monthly physical inventory in the Financial Management System.
- Assist in achieving stated budgetary goals for food, labor, maintenance, and other expenses in MarginEdge.
- Maintain consistent uniform quality levels.
- Will be thoroughly familiar with menu items including ingredients, preparation, and condiments required.
- Assist other staff members with duties as required.
- Assist in maintaining the physical workspace to the highest standards of cleanliness, including familiarity with all local, state, and federal health codes and laws for kitchen line, dish, and prep areas.
- Assist in food purchasing and sourcing.
- Will represent the company to all customers, purveyors, writers and others in a positive and professional manner.
- Will work staff positions as necessary.
- Will work double shifts if required and as scheduled.
- Will attend all scheduled staff meetings as required.
QUALIFICATIONS
PIVOT CULINARY MANAGEMENT
Nourish - Perform - Evolve
Think of Pivot Culinary as your teams catering coach that helps bridge the gap that exists between your teams guidelines and the caterer or the commercial kitchen.
Pivot Culinary has the solutions for all your catering and team meal needs. We have thoroughly analyzed professional sports catering and came up with solutions to fueling your organization. Let’s discuss what service meets your needs.
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