voco Sandpiper All-Inclusive Resort - Executive Sous Chef

Aimbridge Hospitality; Port Saint Lucie (FL); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Coverage

401k Retirement Plan

Paid Time Off

Job summary

Aimbridge Hospitality in Port Saint Lucie, Florida, is seeking an Executive Sous Chef to assist in the efficient operation of food production areas while maintaining high standards of quality and cleanliness. The role involves supervising food preparation, ensuring safety, and optimizing operational costs.

The ideal candidate will have significant culinary experience, excellent supervisory skills, and a flexible schedule. In addition to a dynamic work environment, the position offers substantial benefits, including medical coverage, paid time off, and a 401k retirement plan.

Qualifications

• At least 5 years of progressive experience in a hotel or a related field.
• 2-year college degree with 3 years experience, or a 4-year degree with 1-2 years experience.
• Ability to work a flexible schedule.

Responsibilities

• Supervise and assist in food preparation.
• Ensure cleanliness and safety in the kitchen.
• Create menus and maintain food presentation.
• Address and resolve customer problems efficiently.

Skills

Supervisory experience

Proficiency in Windows Operating Systems

Ability to work under pressure

Effective communication

Financial understanding

Education

Culinary Degree or relevant college degree

Job description

The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with the Executive Chef, the Executive Sous Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He or she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen, work, and storage areas while minimizing waste and maximizing cost/production ratio.

Qualifications

• At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience, or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing.
• Supervisory experience required.
• Ability to work a flexible schedule.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Must maintain composure and objectivity while under pressure.

Responsibilities

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for the position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.
• Maintain a friendly and warm demeanor at all times.
• Fulfill all supervisory duties of the hotel's kitchens.
• Ensure that all kitchen personnel fulfill their job functions appropriately.
• Create menus and food presentation.
• Address and resolve all customer problems in an efficient and effective manner.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage, waste and over production.
• Regularly review house counts, forecasts and VIP lists.
• Monitor all Banquet and Catering activity.
• Prepare annual reviews of employees.
• Assist in the achievement of departmental objectives and goals.
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Work within monthly food cost budget, adjust food requisitions and control waste.
• Monitors food outlets, buffets, stations, and food displays for creativity, quality, cleanliness and food safety.
• Assure timely set up, schedule well-trained cooks in all areas in proper uniform.
• Perform other activities as assigned.
• Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
• Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and other employees.
• Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
• Review food sales for accuracy daily.
• Plan employee menus and oversee Employee Break room.
• Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.
• Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
• Maintain required pars of all stock.
• Perform any other duties as requested by the General Manager.

Benefits

• Daily Pay! Ask your Recruiter for more details.
• Medical, Dental, and Vision Coverage.
• Short-Term and Long-Term Disability Income.
• Term Life and AD&D Insurance.
• Paid Time Off.
• Employee Assistance Program.
• 401k Retirement Plan.