Luxury Resort Sous Chef: Elevate Guest Dining

Sanibel Harbour Marriott Resort & Spa; The Island at Shell Point (FL); Vor Ort; USD 60.000 - 90.000; Vollzeit

Zusammenfassung

Sanibel Harbour Marriott Resort & Spa in Florida seeks a seasoned Sous Chef to lead culinary operations, ensure high-quality food, and optimize cost controls while maintaining a safe, guest-focused kitchen.

Responsibilities include training staff, maintaining strict food specs, supervising prep across stations, and delivering excellent presentation and service under the Resort Executive Chef.

Qualifikationen

• Must have a work permit to work in the USA.
• Culinary degree preferred and at least 2 years experience at a management or supervisory level in a luxury hotel or fine dining restaurant.
• Outstanding guest service skills, professional presentation, and sophisticated communication skills.
• Proficient in the English language (verbal & written).
• Must be able to handle a multitude of tasks in a high-pressure environment.
• Must be flexible in working hours and able to work under stress.

Aufgaben

• Maintain high standards of personal appearance and grooming, including proper uniform and name tag.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Comply with company standards and regulations to ensure safe and efficient hotel operations.
• Supervise and schedule staff, holding pre-shift meetings.
• Ensure cooks have all food items prepared to proper specifications promptly.
• Maintain clean, organized kitchen and refrigeration to support high-volume production.
• Provide ongoing training and development for employees as directed by leadership.
• Lead by example and mentor team across stations as needed.

Kenntnisse

Guest service

English proficiency

Multitasking

Flexibility

Leadership

Problem solving

Communication

Safety compliance

Word & Excel

Ausbildung

Culinary degree

Tools

Word

Excel

Jobbeschreibung

Sanibel Harbour Marriott Resort & Spa in Florida seeks a seasoned Sous Chef to lead culinary operations, ensure high-quality food, and optimize cost controls while maintaining a safe, guest-focused kitchen.

Responsibilities include training staff, maintaining strict food specs, supervising prep across stations, and delivering excellent presentation and service under the Resort Executive Chef.