Palmas Services, LLC

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at Palmas Services, LLC

Posted: 11/8/2019
Job Reference #: 1238

Job Description

San Angel Inn - La Hacienda Restaurant

Job Code:

Quantity Needed:

The Sous Chef is responsible for leading the daily culinary activities within the restaurant.  An individual in this position is expected to coach and manage the culinary team, helping them to achieve daily goals of safety, quality, productivity, efficiency and guest satisfaction.

A Sous Chef must be certain that each menu item is prepared with the highest quality in mind.  This individual ensures that recipes are followed and high culinary standards are upheld.  A successful Sous Chef is able to effectively delegate responsibilities and maximize productivity, as well as build strong relationships with team members, vendors, guests and the hotel leadership, operations and sales teams. 

In addition, all Chefs must uphold and maintain safety standards at all times, ensuring compliance with local, state, and federal food safety,  as well as occupational safety guidelines.

In order to be successful, a Sous Chef must possess an advanced knowledge of culinary techniques, restaurant management, business leadership and food safety regulations.


  • Minimum of five years of culinary experience

  • Minimum of two years of leadership experience

  • Previous experience in hotel food and beverage operations preferred

  • Previous experience leading off-site catering functions a plus

  • Culinary arts degree strongly preferred

  • Must have or be able to obtain a Manager Food Safety certificate (ServSafe or FSP)

  • Must have a stable work history demonstrating continuous growth and strong work ethic

  • Must have a past record of effectively leading culinary teams

  • Must have a past record of strong customer satisfaction metrics

  • Must be able to demonstrate the ability to work under pressure and in stressful situations

  • Must have a past record of financial responsibility, including creating and working within budgets, maintaining food and labor costs, managing purchasing and inventory, and driving restaurant revenue

  • Must possess excellent written and verbal communication skills

  • Must be well versed in food safety regulations, HACCP principles, food allergens/dietary needs, and OSHA guidelines

  • Must be able to work effectively in a fast-paced, high-volume kitchen environment

  • Must be able to stand, be mobile and perform repetitive tasks for up to 4 consecutive hours

  • Must be able to lift equipment/food up to 50 pounds

  • Must be fluent in the English language

  • Must be available to work weekends and holidays

  • Must be able to arrive for all assigned shifts on-time

  • Must be able to comply company appearance guidelines


  • Lead daily culinary functions within the restaurant

  • Meet or exceed financial goals while achieving all food quality and customer satisfaction objectives

  • Create and execute menus and menu items as necessary

  • Work closely with vendors to ensure quality and appropriate cost of all ingredients

  • Build and maintain strong working relationships and open communication with hotel managers

  • Maintain high standards of cleanliness and safety within the kitchen

  • Ensure the consistent high quality of all menu items

  • Ensure food safety regulations and procedures are followed at all times

  • Ensure special dietary and/or allergy needs are met when necessary

  • Interview, select, train and develop talented culinary team members

  • Provide continuous training and development to the culinary and restaurant team

  • Ensure team members are scheduled appropriately

  • Coach and counsel team members as necessary to ensure quality, consistency, and safety

  • Recognize team members for high achievement

  • Delegate responsibilities to culinary team members as appropriate

  • Consistently communicate all necessary information to the culinary team

  • Work closely with all other leaders and team members and display good teamwork

  • All other tasks as assigned

*This position is located at the Mexico Pavilion at EPCOT - Lake Buena Vista, FL 32830*