Sous Chef

SOUS CHEF – FT. LAUDERDALE, FL Company: Juan & Only Catering Services Compensation: $22.00 – $28.00 per hour (Based on experience) Location: Fort Lauderdale, FL Do not pass up this chance, apply quickly if your experience and skills match what is in the following description. About Juan & Only Catering Services Juan & Only Catering Services is a premium catering and event solutions company serving corporate clients, venues, cultural institutions, and private hosts throughout South Florida. We specialize in professionally managed, high-end food and beverage programs for conferences, universities, museums, corporate campuses, and large-scale events. As we expand our operations and "sales engine," we are looking for a culinary professional who thrives in a high-growth environment. We need a Sous Chef who understands that exceptional food and flawless execution are the foundations of our long-term business partnerships and client relationships. Position Overview We are seeking a disciplined and skilled Sous Chef to join our culinary leadership team. The ideal candidate will possess a strong background in high-volume operations or luxury hotel environments, demonstrating excellence in technical execution, team management, and operational efficiency. Professional Requirements Experience: Minimum of 2+ years in a hotel or high-volume kitchen environment, with at least 1 year of experience at the Chef de Partie (CDP) level. Technical Mastery: Comprehensive expertise in both hot and cold kitchen stations, including mastery of the 5 mother sauces and fundamental butchery. Protein Proficiency: Proven ability to expertly cook and prepare all types of proteins. Specialized Skills: Proficiency in charcuterie, high-end platter presentation, and a functional knowledge of basic pastry. Operational Knowledge: Deep understanding of FIFO (First-In, First-Out) protocols, food storage systems, and rigorous kitchen hygiene. Culinary Development: Ability to strictly follow existing recipes while also demonstrating the creativity to develop new ones. Key Responsibilities Production Management: Organize daily production, plan comprehensive prep lists, and manage the overall production flow to ensure absolute consistency. Administrative Oversight: Manage ordering lists, maintain recipe books, and oversee inventory to minimize waste. Team Leadership: Train, mentor, and support the kitchen team to uphold the Executive Chef’s standards. Quality & Hygiene: Maintain strict quality control, oversee butchery and prep, and ensure all storage and hygiene systems are flawlessly maintained. Presentation & Events: Oversee all plating and presentation standards. Ensure accurate and organized packing for all events. Communication: Maintain clear and constant communication with the Executive Chef and the entire culinary team. Personal Requirements Availability: Must maintain a flexible schedule, including mornings, nights, weekends, and holidays. Communication: Fluent in English with strong verbal communication and teamwork skills. Reliability: A proven track record of punctuality and professional commitment with no scheduling conflicts. xywuqvp Physical Stamina: Physically capable of performing at a high level during long shifts in a fast-paced environment.

Created: 2026-04-07