SOUS CHEF

We are hiring immediately for a SOUS CHEF position.
Location: Beckman Coulter, 11800 SW 147 Avenue, Miami, FL 331+6. Note: online applications accepted only.
Schedule: Full Time; Monday through Friday 6am to 4 pm.
Details: There are duties in the kitchen, such as cooking, catering, safety, and QA. Lead and supervise 6 other team members.
Requirement: Must have cook and food service experience. Servsafe Certificate required.
*Internal Employee Referral Bonus Available
We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1401076.

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Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.

Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!

Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500.

Job Summary
Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

Essential Duties and Responsibilities:

Assists in coordinating and participating in the preparation and cooking of various food items.
Assists with planning and creating menus.
Rolls out new culinary programs in conjunction with the marketing and culinary team. Read more