Cafeteria Sous Chef — Lead Team Dining & Innovation

Pier Sixty Six; Deep Creek (FL); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Complimentary team meals

Complimentary room nights

401(k) plan with company match

Job summary

Pier Sixty-Six Resort in Fort Lauderdale seeks a seasoned Jr. Sous Chef to oversee the team member dining experience in the Cafeteria, delivering high-quality food and leading the culinary staff.

The role supports the Executive Chef of Banquets, ensuring standards, training, and profitability across daily kitchen operations. Responsibilities span staffing, cost control, menu execution, and cross-outlet support, with a strong emphasis on teamwork, integrity, and guest satisfaction within a luxury

Qualifications

• High school diploma or GED required.
• 2-year degree in Culinary Arts or related field preferred.
• 4+ years of culinary/food and beverage experience helpful.

Responsibilities

• Coordinate and lead kitchen operations for the Cafeteria Jr. Sous Chef, including staff leadership and oversight of food preparation.
• Control labor and operating expenses through planning, budgeting, purchasing decisions and inventory control.
• Ensure safety, sanitation and quality standards across all culinary activities.

Education

High school diploma or GED; 4 years' experience in culinary, food and beverage, or related professional area

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major

Job description

Pier Sixty-Six Resort in Fort Lauderdale seeks a seasoned Jr. Sous Chef to oversee the team member dining experience in the Cafeteria, delivering high-quality food and leading the culinary staff.

The role supports the Executive Chef of Banquets, ensuring standards, training, and profitability across daily kitchen operations. Responsibilities span staffing, cost control, menu execution, and cross-outlet support, with a strong emphasis on teamwork, integrity, and guest satisfaction within a luxury