Sous Chef

Company: Pier Sixty-Six Resort
Location: Fort Lauderdale
Posted on: November 2, 2024

Job Description:

The Sous Chef will drive the culinary experience towards excellence for lunch and dinner. They will lead the staff, manage food functions, and focus on the guest dining experience. The role requires effective management, leadership, and communication skills. Key responsibilities include coordinating employee selection and training, controlling labor and operating expenses, maintaining visibility in the operation, and communicating with employees and managers. The Sous Chef will work closely with the food and beverage leadership team to design creative menus and ensure an exceptional product. They will also provide direction for all day-to-day operations, provide guidance and direction to subordinates, and utilize interpersonal and communication skills to lead and influence others. The Sous Chef will ensure property policies are administered fairly and consistently, review staffing levels, and establish and maintain an open, collaborative relationship with employees. They will also solicit employee feedback, supervise and coordinate activities of cooks and workers, promote an atmosphere of continual innovation and improvement, and effectively plan and execute culinary activations and events. The Sous Chef will establish goals, communicate safety procedures, manage department controllable expenses, monitor the quality of raw and cooked food products, and ensure compliance with food handling and sanitation standards. They will also provide and support service behaviors that are beyond customer satisfaction and retention, improve service by communicating and assisting individuals to understand guest needs, and display leadership in guest hospitality.

Keywords: Pier Sixty-Six Resort, Port St. Lucie , Sous Chef, Hospitality & Tourism , Fort Lauderdale, Florida