Banquet Sous Chef - Leader in Culinary Excellence

Company: Pier Sixty-Six Resort
Location: Fort Lauderdale
Posted on: November 4, 2024

Job Description:

Job Summary

The Sous Chef Banquets plays a pivotal role in delivering exceptional culinary experiences at Pier Sixty-Six Resort. As a key member of the culinary team, this individual is accountable for the overall success of daily kitchen operations, leading the staff, and managing all food-related functions. The ideal candidate will focus on elevating the guest dining experience to excellence.Key Responsibilities

• Coordinating the selection, training, development, and evaluation of employees and managers in the banquet's events, ensuring established cultural and core standards are met.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control.
• Maintaining visibility in the operation, recognizing and maintaining relationships with regular guests, and cultivating relationships with new patrons through effective marketing and personal relationships.
• Working closely with the food and beverage leadership team to design creative banquet menus and amenity options while ensuring an exceptional product.
• Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments.Culinary Expertise
  
  • Providing direction for all day-to-day operations on commissary kitchen and Banquet events.
  • Providing guidance and direction to subordinates, including setting performance standards and monitoring performance during preparation and firing times.
  • Utilizing interpersonal and communication skills to lead, influence, and encourage others.
  • Ensuring property policies are administered fairly and consistently.
  • Reviewing staffing levels to ensure that guest service, operational needs, and financial objectives are met.Leadership and Development
    
    • Establishing goals, including performance goals, budget goals, team goals, etc.
    • Communicating the importance of safety procedures and ensuring employee understanding of safety codes.
    • Managing department controllable expenses, including food cost, supplies, uniforms, and equipment.
    • Maintaining a culture of innovation and improvement.Customer Service and Relationships
      
      • Providing and supporting service behaviors that are beyond customer satisfaction and retention.
      • Improving service by communicating and assisting individuals to understand guest needs.
      • Displaying leadership in guest hospitality and creating a positive atmosphere for guest relations.
      • Empowering employees to provide excellent customer service.Requirements and Qualifications
        
        • Strong culinary expertise and leadership skills.
        • Ability to manage and control labor and operating expenses.
        • Excellent communication and interpersonal skills.
        • Ability to work in a fast-paced environment and maintain a high level of professionalism.About Pier Sixty-Six Resort
          Pier Sixty-Six Resort, part of CoralTree Hospitality, is a world-class resort located in Fort Lauderdale, Florida. We offer a unique blend of luxury, style, and relaxation, making us the perfect destination for guests seeking a truly unforgettable experience.

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