Jr Sous Chef – Pier Top

CoralTree Hospitality Group; Fort Lauderdale (FL); Sur place; USD 48 000 - 62 000; Plein temps

Avantages offerts par ce poste

Group medical

Dental coverage

Vision benefits

401(k) match

Complimentary room nights

Complimentary meals

Résumé du poste

CoralTree Hospitality Group’s Pier Sixty-Six Resort in Fort Lauderdale seeks a Jr. Sous Chef – Pier Top to oversee daily kitchen operations and lead the culinary team in delivering exceptional guest experiences.

You will work under the Sous Chef and Executive Chef to ensure consistent quality and service across all meals and outlets. The role requires 2–3 years of high-volume culinary experience, leadership capabilities, and a thorough knowledge of recipes, food safety, and luxury hotel

Qualifications

• Culinary degree or formal culinary training preferred.
• 2-3 years of professional culinary experience in a high-volume operation.
• Previous supervisory or lead cook experience preferred.
• Strong knowledge of culinary techniques and kitchen operations.
• Ability to read and execute recipes and standardized production specifications.
• Strong organizational and time-management skills.
• Ability to prioritize and multitask in a fast-paced environment.
• Availability to work flexible schedules, including evenings, weekends, holidays.

Responsabilités

• Assist the Sous Chef and Executive Chef with daily operation of Pier Top's kitchen.
• Lead and support culinary team members during preparation, service, and closing.
• Ensure all food is prepared according to established recipes and standards.
• Maintain consistency in flavor, quality, temperature, and presentation.
• Monitor food preparation and service for timely execution.
• Assist with menu execution, specials, and culinary presentations.
• Ensure proper mise en place before each service period.

Connaissances

Culinary experience

Leadership

Time management

Read recipes

Multitasking

Team collaboration

Flexible schedule

Supervisory experience

Culinary techniques

Formation

Culinary degree

Description du poste

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, 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

Jr. Sous Chef - Pier Top 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. The Jr. Sous Chef - Pier Top will focus on the guest dining experience toward excellence.

Jr. Sous Chef - Pier Top will manage and provide leadership and management for the Culinary Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel. This position requires doing recruiting and menu creation, implementation of training, processes, and standards for a successful opening. This role will require assisting other F&B Outlets as needed.

Responsibilities

Culinary Operations

• Assist the Sous Chef and Executive Chef with the daily operation of Pier Top's kitchen.
• Lead and support culinary team members during preparation, service, and closing.
• Ensure all food is prepared according to established recipes, specifications, portion controls, and presentation standards.
• Maintain consistency in flavor, quality, temperature, and presentation.
• Monitor food preparation and service to ensure timely execution.
• Assist with menu execution, specials, and culinary presentations.
• Ensure proper mise en place is completed before each service period.
• Monitor food quality throughout service and address issues immediately.
• Assist with receiving, storing, and rotating food products according to food safety standards.
• Minimize food waste through proper preparation, portion control, storage, and utilization of products.

Leadership & Team Management

• Provide direction, coaching, and support to cooks and other culinary team members.
• Lead by example and maintain a professional, respectful, and collaborative kitchen environment.
• Assist with training new culinary team members on recipes, equipment, procedures, sanitation, and service expectations.
• Communicate daily priorities, assignments, and operational needs to the culinary team.
• Support the Sous Chef in monitoring team performance and addressing operational concerns.
• Promote teamwork and effective communication between the kitchen and Front of House.
• Maintain composure and professionalism during high-volume and high-pressure service periods.

Luxury & Forbes Standards

• Consistently uphold the resort's luxury service standards and culinary expectations.
• Ensure food presentation and execution reflect the standards expected of a luxury resort.
• Maintain a clean, organized, and professional kitchen at all times.
• Demonstrate attention to detail and a commitment to exceeding guest expectations.
• Support a culture of excellence, accountability, and continuous improvement.

Food Safety & Sanitation

• Follow all local, state, and company food safety and sanitation requirements.
• Ensure proper temperature control, labeling, dating, storage, and rotation of food products.
• Maintain proper personal hygiene and ensure team members follow established sanitation practices.
• Assist with daily kitchen inspections and corrective actions when necessary.
• Ensure kitchen equipment and work areas are properly cleaned and maintained.

Inventory & Cost Control

• Assist with monitoring inventory levels and communicating product needs to culinary leadership.
• Support proper portion control and product utilization.
• Help control food costs and minimize waste.
• Assist with inventory counts and organization of storage areas.
• Report damaged, spoiled, or improperly stored products to culinary leadership.

Communication & Collaboration

• Maintain clear and professional communication with the culinary leadership team and other departments.
• Work closely with Front of House leadership to ensure smooth service and timely food delivery.
• Communicate shortages, delays, guest concerns, equipment issues, and other operational challenges promptly.
• Participate in pre-shift meetings, lineup, and other departmental meetings as required.

Qualifications

• Culinary degree or formal culinary training preferred.
• Minimum 2-3 years of professional culinary experience in a high-volume restaurant, luxury hotel, resort, or similar operation.
• Previous supervisory or lead cook experience preferred.
• Strong knowledge of culinary techniques, food preparation, and kitchen operations.
• Knowledge of food safety and sanitation standards.
• Ability to read and execute recipes and standardized production specifications.
• Strong organizational and time-management skills.
• Ability to prioritize and multitask in a fast-paced environment.
• Strong communication and leadership skills.
• Ability to work collaboratively as part of a diverse culinary team.
• Availability to work flexible schedules, including evenings, weekends, holidays, and special events.

Physical Requirements

• Ability to stand and walk for extended periods throughout the workday.
• Ability to frequently bend, stoop, crouch, kneel, reach, and lift.
• Ability to lift, carry, push, and pull up to 50 pounds, with or without reasonable accommodation.
• Ability to safely operate commercial kitchen equipment.
• Ability to work in an environment with exposure to heat, steam, cold temperatures, noise, wet floors, and cleaning chemicals.
• Ability to move efficiently and safely throughout the kitchen and service areas.

As a valued member of the CoralTree team, you will receive a comprehensive benefits package that includes:

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
• An employee assistance program
• Paid time off/sick time
• Participation in a 401(k) plan with a company match
• Complimentary team member meals
• Complimentary room nights at CoralTree Hospitality managed properties.

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #piersixtysixresort