Executive Sous Chef

Pier Sixty Six; Fort Lauderdale (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

Pier Sixty-Six Resort in Fort Lauderdale is seeking a well-rounded, seasoned Executive Sous Chef to join its Culinary team, focusing on Resort Dining and Banquets. The chef will drive culinary excellence and lead the daily kitchen operations with a focus on seafood-forward cuisine as part of a renovated Fort Lauderdale staple.

The role reports to the Executive Chef for Resort Dining and Banquets and requires strong leadership, menu planning, staff development, and adherence to sanitation and

Responsibilities

• Lead kitchen management team and day-to-day operations.
• Design menus and amenity options with Executive Chefs.
• Communicate with staff to meet operational needs and attend meetings.
• Set performance standards and monitor staff performance.
• Ensure sanitation and food safety standards are met.
• Support recruiting, menu creation, and training programs.
• Oversee all food preparation areas across restaurants and bars.

Skills

Kitchen leadership

Staff development

Food cost control

Menu design

Sanitation standards

Job description

Overview

South Florida's beacon of hospitality, Pier Sixty-Six Resort, has returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the art facilities, a first-class employee dining room, and, most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well-rounded and seasoned Executive Sous Chef to join our Culinary team! Focusing on supporting Resort Dining and Banquets; a renovated Fort Lauderdale Staple which a seafood forward menu. The chef will drive the culinary experience toward excellence to bring exceptional cuisine directly to our guests.

The Executive Sous Chef works across disciplines to deliver an exceptional experience and is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., restaurants, bar/lounge, and all support areas. Reporting to the Executive Chef of Resort Dining and Executive Chef of Banquets this position will support managing and provide leadership by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel. In doing so, this individual will support the efforts in recruiting and menu creation. implementation of training, processes, and standards for successful operation.

Responsibilities

Works closely with the Executive Chef of Resort Dining and Executive Chef of Banquets to design creative menus and amenity options while ensuring excellent product quality.

Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.

Leading Kitchen Operations

• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Follows guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals in partnership with Executive Chef Team and Director of Culinary
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitorin