Banquet Sous Chef - Luxury Resort, Miami Beach

Davidson Hospitality Group; Miami Beach (FL); On-site; USD 55,000 - 90,000; Full time

Benefits offered by this job

Medical coverage - multiple tiers

Dental & Vision Coverage

Teledoc service

Free maintenance medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

Job summary

Davidson Hospitality is seeking a passionate Sous Chef to join the Royal Palm South Beach Miami opening team. Collaborate with a talented culinary group to deliver exceptional dining experiences and lead a team in a fast-paced, luxury hotel kitchen.

You will assist in staffing, menu development, and daily operations to ensure flawless service. The ideal candidate brings leadership, strong communication, and a hands-on approach to inventory, food safety, and quality control, with a drive for

Qualifications

• Minimum 2 years in a high-volume kitchen, hotel or resort.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership and communication skills.
• Ability to manage inventory, including ordering and receiving.
• Understanding of food safety and sanitation regulations.

Responsibilities

• Assist the Executive Chef with planning, staffing and procedures.
• Complete daily requisitions and daily specials; support hiring/training.
• Contribute to menu development and recipe testing.
• Manage inventory, ordering and receiving; maintain a clean, organized kitchen.
• Ensure all dishes are prepared to the highest standards.

Skills

Leadership

Communication

Inventory management

Food safety

Education

Culinary degree

Job description

Davidson Hospitality is seeking a passionate Sous Chef to join the Royal Palm South Beach Miami opening team. Collaborate with a talented culinary group to deliver exceptional dining experiences and lead a team in a fast-paced, luxury hotel kitchen.

You will assist in staffing, menu development, and daily operations to ensure flawless service. The ideal candidate brings leadership, strong communication, and a hands-on approach to inventory, food safety, and quality control, with a drive for