Sous Chef Rocco's Tacos

Boca Raton l Rocco’s Tacos & Tequila Bar in Boca Raton is looking for a Sous Chef to join our growing management team! Looking for 3 years minimum restaurant supervisory experience in a high volume full-service location. Previous corporate or Mexican experience a plus. Please submit a current resume for review, interviews starting immediately!


1. INTRODUCTION

This position is a Sous Chef supporting the Rocco’s Tacos Restaurant Organization. The Organization is a multi-level managed, for profit organization responsible for the management, development and promotion of the Rocco’s Tacos and Tequila Bar restaurant. The Rocco’s Tacos Restaurant Organization is committed to the encouragement, health, safety and welfare of its employees. The Rocco’s Tacos and Tequila Bar Organization consists of multiple locations located in New York and Florida. Each restaurant is made up of one or multiple full-service dining areas, bars and kitchens under organization jurisdiction.



2. ESSENTIAL DUTIES AND RESPONSIBILITIES

The Sous Chef is positioned as the ground or minor level leadership for the BOH. His/Her duties encompass the speedy preparation and completion of Rocco’s Tacos menu items, while providing the sound mentorship and guidance to his/her subordinates. A leading example of food safety and Rocco’s Tacos standards, the Sous Chef provides BOH enforcement and administrative support to the Executive Chef. The Sous Chef positions himself/herself in multiple locations of BOH production, focusing on stations where product completion or mentorship is necessary, while remaining cognizant of ticket time standards. As a multi-faceted member of the Rocco’s kitchen staff, the Sous-Chef is qualified to perform every position in the kitchen, less the Executive Chef and is readily available to train or temporarily substitute. The Sous Chef ensures a safe and clean cooking environment amongst his subordinates. The incumbent reports directly to the Executive Chef. The position requires an organized production focused leader who possesses the ability to delegate the execution of multiple culinary systems and perform detailed tasks with a sense of urgency in a dynamic restaurant environment.