Executive Sous Chef

Highgate Hotels, LP; Miami (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

Highgate Hotels, LP is seeking an Executive Sous Chef for The Elser Hotel & Residences in Miami, FL. The role involves coordinating and supervising food production, ensuring compliance with health regulations, and managing food and labor costs. The ideal candidate will have a culinary degree and at least 4 years of experience in a hotel setting, alongside outstanding communication and leadership skills. Join us to elevate our dining experience and ensure exceptional service for our guests.

Qualifications

• 2-4 year culinary degree and at least 4 years of progressive experience in a hotel or related field.
• Previous supervisory responsibility required.
• Maintain a warm and friendly demeanor at all times.

Responsibilities

• Coordinate and supervise all aspects of food production.
• Control food and labor costs while maximizing guest satisfaction.
• Ensure compliance with health department sanitation laws.

Skills

Effective communication skills

Multitasking

Knowledge of F&B preparation techniques

Leadership

Education

2–4 year culinary degree

Job description

Location: The Elser Hotel & Residences, Miami, FL.

Overview

The Executive Sous Chef is responsible for assisting in coordinating, supervising, and directing all aspects of the hotel's food production while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in kitchen areas.
• Prepare and submit required reports in a timely manner.
• Monitor quality of all food product and presentation.
• Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, quarterly action plans.
• Oversee all aspects of the daily operation of the kitchen and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Work with the Executive Chef and the Director of F&B to create and implement menus.
• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Assist in coordinating, supervising and directing the Stewarding Department.
• Assist in computing daily food cost.
• Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste and temperature of items served.
• Assist in the direction and training of all chefs to ensure adequate operation in all outlets.
• Assist in creating menus for prospective clients.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality and price structure.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log‑on report and food cost report.
• Communicate to Engineering any physical maintenance problems.
• Assist catering sales on all special menus and price structures.

Qualifications

• 2–4 year culinary degree and at least 4 years of progressive experience in a hotel or related field.
• Previous supervisory responsibility required.
• Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work: Exerting up to 50 pounds of force sometimes, and/or 20 pounds of force frequently to lift, carry, push, pull or otherwise move objects.
• Maintain a warm and friendly demeanor at all times.
• Effective communication skills, verbally and written, at all levels of employees and guests, friendly, courteous and service oriented.
• Effective at listening, understanding and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees with friendly, courteous, service‑oriented attitude.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate standards as required by scheduling.
• Maintain high standards of personal appearance and grooming, including wearing name tags.
• Comply with Highgate standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Ability to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Maintain confidentiality of information.
• Perform other duties as requested by management.