Sous Chef Jobs in Coconut Creek, FL (900)
Executive Sous Chef
Executive Sous Chef
Executive Sous Chef
Executive Sous Chef
Executive Sous Chef - Interim
Executive Sous Chef - Interim Fort Lauderdale
Remote Outback Chef: Lead Kitchen, Meals & Stay
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef - Banquets
Sous Chef
Sous Chef
Sous Chef
Barchetta Sous Chef
Sous Chef
Sous Chef
Hotel Sous Chef
Sous Chef
Sous Chef
Executive Sous Chef
Executive Sous Chef
Sous Chef
Remote Junior Sous Chef - Lead High-Volume Kitchen
Executive Sous Chef
Restaurant- Hospitality Recruiter / Growing Company / Unlimited Income
SOUS CHEF (FULL TIME)
Job Description
Working as a Sous Chef in Coconut Creek, FL
There are 900 Sous Chef opportunities available in Coconut Creek, FL all with unique requirements.
A Sous Chef's duties vary upon the type of restaurant he or she is employed in. If they are employed in a fine dining restaurant or another upscale dining establishment, they may be the second to the Head Chef and assist with the management of wait staff, busboys, food cost controls and nutritional analysis. His duties may include meeting with the manager to discuss daily operations and staying within budget parameters while still maintaining quality. In a high-volume sports bar or grill, he or she may be responsible for managing inventory levels of food and beer kegs, as well as ordering supplies. They may also be responsible for creating or modifying the menu.
Sous Chef jobs near Coconut Creek, FL
Sous Chefs in Coconut Creek, FL Resume Data
Average Experience for Sous Chefs in Coconut Creek, FL
- More than 10 years: 56%
- 6-10 years: 30%
- 3-5 years: 11%
- 1-2 years: 3%
- Less than 1 year: 1%
Educational Background for Sous Chefs in Coconut Creek, FL
- Diploma: 42%
- Associates: 36%
- Bachelors: 20%
- Masters: 3%
Top Skill for Sous Chefs in Coconut Creek, FL
- Cooking skills: Basic food preparation: 27%
- Food safety: 23%
- Work style: Reliability: 13%
- Supervisory skills: Motivating & assessing employees: 7%
- Restaurant manager: 7%
- Customer focus & orientation: 7%
- Food service: Customer situations: 4%
- Management & leadership skills: Impact & influence: 4%
- Sales skills: 4%
- Attention to detail: 3%
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