Job description

Pura Vida is a rapidly growing fast-casual concept founded and headquartered in Miami Beach, Florida, differentiated on its brand, design, culture, and culinary programming. From its beginnings as a single restaurant in South Beach, Pura Vida has grown to ten locations in highly desirable commercial districts across South Florida with strategic plans to increase its unit count four-fold over the next two years. Pura Vida offers a health-conscious menu and design-forward value proposition, a winning formula that has produced financial results that far outperform its competitive set and has attracted a loyal fan base.

We are on a mission to provide the world with simple, wholesome food and beverage items that fit today's lifestyle with an experience that is intimate yet fast and consistent day after day 365 days a year.

We love and take pride in what we do and looking for the right partners to grow with us, please join us if you consider yourself a person of integrity, hard-working team player who is looking to constantly grow and learn.

RESPONSIBILITIES:

The Culinary Sous-Chef is fully responsible for menu creation and development. This position reports directly to the Director of Operations. The corporate Chef will operate as the right-hand chef to the Director of Operations in the culinary leadership team. Working closely with our culinary operations and day to day kitchen operations.

• Source and produce sustainable products to execute a new menu item.
• Partner with Director of Operations to develop menu items in a creative manner utilizing culinary skills and experience within strict nutritional and price guidelines
• Assist in the development and implementation of the new menu items and programs.
• Ensure all food preparation and cooking is of the highest quality taste, presentation and utilizes HACCP guidelines and procedures
• Assume accountability for maintenance, safety and sanitation of all areas of responsibility
• Collaborate cross functionally to ensure cross utilization opportunities are maximized for labor for product management.
• Ensuring that standard recipes are being followed at all times and updated based on markets and executive direction.
• Resolving any problems that arise in the kitchen and seizing control of a situation at a moment’s notice.
• Provides training programs to ensure consistent, high quality food at the facility

QUALIFICATIONS REQUIRED:

• Degree in Culinary Arts is preferred or equivalent professional experience
• Min. 5 years management experience as a Restaurant Chef or Sous Chef.
• Food Safety/Manager Certification
• Strong communication skills and the ability to work with the executive team and employees under supervision
• Self-starter, innovative and ability to multitask
• Maintains a positive attitude under pressure and motivate team

BENEFITS:

• Progressive compensation package
• Paid training to prepare you for success
• On-going career opportunities
• Medical Insurance
• Employee Discounts
• Opportunities for growth in management positions

Job Type: Full-time

Salary: $70,000.00 - $75,000.00 per year

Benefits:

• Employee discount
• Health insurance
• Paid time off

Physical setting:

• Casual dining restaurant

Schedule:

• 8 hour shift
• Monday to Friday
• Weekend availability