Company: Juan & Only Catering Services

Compensation: $22.00 – $28.00 per hour (Based on experience)

Location: Fort Lauderdale, FL

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.

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.

• 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.

• 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.

• 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.
• Physical Stamina: Physically capable of performing at a high level during long shifts in a fast-paced environment.