Pecan Fruit Cove - 1
Sous Chef – Pecan Craft Kitchen
Title: Sous Chef
Reports To: Head Chef / General Manager
Location: Fruit Cove, FL
About: Pecan Craft Kitchen is a dynamic culinary destination focused on the primal art of open‑fire cooking. We celebrate premium, locally‑sourced ingredients, transforming them over live flames to create unforgettable flavors. Our vibrant atmosphere extends from our energetic dining room and bustling tap wall to our inviting outdoor patio. We are committed to exceptional food, outstanding hospitality, and a passionate team.
Position Summary: The Sous Chef supports the Head Chef in all kitchen operations, playing a crucial role in maintaining food quality, training staff, and ensuring the smooth execution of service. This role is a key culinary leader, specifically responsible for overseeing assigned stations, supervising prep, and expertly managing the open‑fire grill during designated shifts.
Why Join Us?
Lead a Truly Unique Concept: Be the driving force behind the BOH experience at an innovative, sustainable, and live‑fire cooking concept.
Culture of Partnership: Join a supportive, experienced ownership team and a company that is committed to making employees partners in success and striving for teamwork‑life balance.
Grow with Purpose: Engage with a hospitality‑focused culture where your passion for creating memorable customer experiences is paramount.
Key Responsibilities: Kitchen Leadership & Supervision:
Lead the kitchen team during shifts in the absence of the Head Chef, ensuring all stations are properly set up, staffed, and executed.
Supervise and assist line cooks and prep cooks, providing guidance, support, and constructive feedback.
Ensure all food preparation and cooking procedures adhere to established recipes and quality standards.
Open‑Fire Grill Mastery:
Expertly operate and manage the open‑fire grill, maintaining appropriate heat levels, understanding different cooking zones, and ensuring precise cooking temperatures for various items.
Train and oversee line cooks on proper open‑fire techniques, safety, and cleaning protocols.
Ensure proper wood selection and management for consistent flavor profiles.
Food Quality & Consistency:
Ensure every dish prepared meets the Head Chef's standards for taste, temperature, and presentation.
Conduct daily quality checks of ingredients and prepared items.
Manage and minimize food waste through proper portion control, storage, and inventory practices.
Inventory & Ordering Support:
Assist the Head Chef with inventory management, including receiving, rotating stock, and proper storage.
Support the Head Chef in placing orders with suppliers, ensuring adequate stock levels while controlling costs.
Training & Development:
Actively train new kitchen staff on station setup, knife skills, open‑fire techniques, recipe execution, and sanitation practices.
Contribute to a positive and collaborative kitchen environment, fostering teamwork and continuous learning.
Health & Safety Compliance:
Enforce all health, safety, and sanitation regulations within the kitchen (HACCP, local health codes).
Ensure all kitchen equipment is properly maintained and cleaned.
What We’re Looking For Qualifications & Experience:
Proven experience (3+ years) as a Sous Chef or Senior Line Cook in a high‑volume restaurant.
Demonstrable experience and proficiency in open‑fire cooking techniques (wood‑fired grilling, charring, smoking).
Strong leadership and communication skills, with the ability to motivate and train staff.
Excellent understanding of food preparation, cooking methods, and kitchen management.
The Right Leader:
Ability to work under pressure in a fast‑paced environment.
Current Food Handler's Permit/Manager's Certification.
Flexibility to work evenings, weekends, and holidays.
Physical stamina to stand for extended periods and lift heavy objects (up to 50 lbs.).
Job Type: Full‑time
Pay: $50,000.00 - $65,000.00 per year
Benefits:
Employee discount
Flexible schedule
Health insurance
Paid time off
Professional development assistance
Work Location: In person Pecan Craft Kitchen – Saint Johns, FL
#J-18808-Ljbffr
Reports To: Head Chef / General Manager
Location: Fruit Cove, FL
About: Pecan Craft Kitchen is a dynamic culinary destination focused on the primal art of open‑fire cooking. We celebrate premium, locally‑sourced ingredients, transforming them over live flames to create unforgettable flavors. Our vibrant atmosphere extends from our energetic dining room and bustling tap wall to our inviting outdoor patio. We are committed to exceptional food, outstanding hospitality, and a passionate team.
Position Summary: The Sous Chef supports the Head Chef in all kitchen operations, playing a crucial role in maintaining food quality, training staff, and ensuring the smooth execution of service. This role is a key culinary leader, specifically responsible for overseeing assigned stations, supervising prep, and expertly managing the open‑fire grill during designated shifts.
Why Join Us?
Lead a Truly Unique Concept: Be the driving force behind the BOH experience at an innovative, sustainable, and live‑fire cooking concept.
Culture of Partnership: Join a supportive, experienced ownership team and a company that is committed to making employees partners in success and striving for teamwork‑life balance.
Grow with Purpose: Engage with a hospitality‑focused culture where your passion for creating memorable customer experiences is paramount.
Key Responsibilities: Kitchen Leadership & Supervision:
Lead the kitchen team during shifts in the absence of the Head Chef, ensuring all stations are properly set up, staffed, and executed.
Supervise and assist line cooks and prep cooks, providing guidance, support, and constructive feedback.
Ensure all food preparation and cooking procedures adhere to established recipes and quality standards.
Open‑Fire Grill Mastery:
Expertly operate and manage the open‑fire grill, maintaining appropriate heat levels, understanding different cooking zones, and ensuring precise cooking temperatures for various items.
Train and oversee line cooks on proper open‑fire techniques, safety, and cleaning protocols.
Ensure proper wood selection and management for consistent flavor profiles.
Food Quality & Consistency:
Ensure every dish prepared meets the Head Chef's standards for taste, temperature, and presentation.
Conduct daily quality checks of ingredients and prepared items.
Manage and minimize food waste through proper portion control, storage, and inventory practices.
Inventory & Ordering Support:
Assist the Head Chef with inventory management, including receiving, rotating stock, and proper storage.
Support the Head Chef in placing orders with suppliers, ensuring adequate stock levels while controlling costs.
Training & Development:
Actively train new kitchen staff on station setup, knife skills, open‑fire techniques, recipe execution, and sanitation practices.
Contribute to a positive and collaborative kitchen environment, fostering teamwork and continuous learning.
Health & Safety Compliance:
Enforce all health, safety, and sanitation regulations within the kitchen (HACCP, local health codes).
Ensure all kitchen equipment is properly maintained and cleaned.
What We’re Looking For Qualifications & Experience:
Proven experience (3+ years) as a Sous Chef or Senior Line Cook in a high‑volume restaurant.
Demonstrable experience and proficiency in open‑fire cooking techniques (wood‑fired grilling, charring, smoking).
Strong leadership and communication skills, with the ability to motivate and train staff.
Excellent understanding of food preparation, cooking methods, and kitchen management.
The Right Leader:
Ability to work under pressure in a fast‑paced environment.
Current Food Handler's Permit/Manager's Certification.
Flexibility to work evenings, weekends, and holidays.
Physical stamina to stand for extended periods and lift heavy objects (up to 50 lbs.).
Job Type: Full‑time
Pay: $50,000.00 - $65,000.00 per year
Benefits:
Employee discount
Flexible schedule
Health insurance
Paid time off
Professional development assistance
Work Location: In person Pecan Craft Kitchen – Saint Johns, FL
#J-18808-Ljbffr