REPORTS TO: Back of the House

We offer:

• Paid Time Off

• Medical Health Benefits for Full Time Staff Members

• Optional Vision and Dental Benefits

• Employee Dining Discounts

• Staff Referral Bonus Program

• $100 Dining Card at Successful Completion of 30 Days Employment

POSITION OVERVIEW: Our culinary teams are responsible for providing fresh, flavorful,

consistent and well-executed dishes to our guests to provide a great dining experience that will

ensure they will want to come back to dine with us again and again!

Further, the position of Sous Chef is responsible for managing and directing daily operation of

the culinary team and upholding our standards of excellence, quality and hospitality.

Qualified SOUS CHEF applicant needs to possess/demonstrate:

• Minimum 2 years kitchen management experience of a team exceeding 15 people per

shift in a high-end environment.

• Experience with banquets, events or volume-driven concepts.

• Ability to work cleanly in an organized, self-motivated fashion.

• Ability to lead, train and motivate and develop a staff to achieve shared goals and ensure

guest satisfaction.

• Familiarity working within and creating new systems.

• Strong critical thinking skills/ability to analyze and problem solve.

• Strong knowledge and skills in preparing whole ingredients and from-scratch cooking

techniques including foundational soups, stocks and sauces, basic butchery, and

standardized knife skills, as well as solid cooking techniques of grilling, sautéeing,

steaming, braising, roasting, etc.

• Pastry experience and knowledge desirable.

• Menu development skills including menu creation, recipe development, purchasing, and

costing.

• Ability to properly receive, store and rotate perishable ingredients, as well as train staff to

do same.

• Follow recipes, portion controls, pars and presentation specifics as trained. Train other

team members to do same.

• Arithmetic skills associated with recipes, weighing, measurement conversions, etc.

• Ability to track labor costs, write schedules, and implement labor controls to meet

budgets.

• A high level of organization, consistency, attention to safety detail, and cleanliness.

Conform to health safety standards and techniques.

• Perform supervisory tasks of overseeing daily cleaning of the kitchen, walk-ins, cooking

and prep equipment, dish washing area and receiving area.

• Ability to multi-task, prioritize tasks and manage self and team to meet deadlines.

• Ability to work without direct supervision and constant monitoring.

• Exercise good judgment and behave professionally with other staff members and guests.

• Experience with HR practices of interviewing, hiring, training, mentoring, counseling,

and terminating team members, as needed.

• Ability to direct, positively motivate, and lead in a fast-paced team environment.

• Computer proficiency to include word, excel and e-mail communication.

• Ability to work a varying schedule which may include nights, mornings, weekends,

and/or holidays.

• Physically able to perform all duties the job may require, which may include standing on

your feet for most of the day and frequently lifting/carrying up to 25 lbs., and

occasionally lifting/carrying up to 50 lbs.

• Stable work history and attendance record.

• Ability to assist with scrub down and organization of kitchen, refrigeration and storage

areas.

• Ability to take detailed direction and comfortable with professional feedback.

• Positive, friendly and professional attitude with a team-player approach.

As a part of the CuliVino Hospitality Group, Prati Italia and Town Hall restaurants are among the forefront of Jacksonville’s local /independent dining scene. Jacksonville is home and we are proud of our deep-rooted connection to the community. Founded by James Beard-award nominated Chef Tom Gray, our goal is to offer guests a truly local, neighborhood restaurant connection. Our teams are committed to delivering an exceptional dining experience that makes guests feel like part of our family. We strive to lead the charge to bring a higher level of recognition to the North Florida dining scene and sustainable sourcing movement. We are committed to creating a great working environment that allows our team members to grow and advance their professional horizons within the hospitality industry.