Resort Sous Chef

Sanibel Harbour Marriott Resort and Spa; Fort Myers (FL); On-site; USD 65,000 - 85,000; Full time

Job summary

Sanibel Harbour Marriott Resort and Spa invites a skilled Sous Chef to lead our culinary team. You will ensure top-quality food with proper presentation, supervise staff, manage training, and control costs while maintaining a safe work environment for all kitchen personnel.

You should have a culinary degree (preferred) and at least 2 years in a supervisory role within luxury hotels or fine dining. Strong English communication and multitasking capabilities are essential for success in this

Qualifications

• Must have work permit to work in the USA.
• Culinary degree preferred and at least 2 years management/supervisory experience in a luxury hotel or fine dining setting.
• Proficient in English (verbal & written); other languages a plus.

Responsibilities

• Maintain high standards of personal appearance and grooming, including proper uniform and name tag.
• Supervise and schedule staff, hold pre-shift meetings.
• Ensure kitchen cleanliness and adherence to health/safety standards.

Skills

English proficiency

Word and Excel

Multitasking in fast-paced environment

Food safety knowledge

Leadership

Education

Culinary degree

Tools

Chef's knife

Paring knife

Job description

Description

Sous Chef would be responsible for the food quality, customer satisfaction, employee training and satisfaction, kitchen cleanliness, food cost, and payroll cost control as well as providing a safe working environment. The Sous Chef is accountable for the delegation of work and making sure the culinary team follows all the food specs and provides excellent quality food with the right temperature and presentation. Sous Chef reports to the Resort Executive Chef and Director of Food and Beverage.

Requirements

• Must have a work permit to work in the USA.
• Must work independently and exercise sound judgment within established guidelines.
• Culinary degree preferred and at least 2 years experience at a management or supervisory level in a luxury hotel or fine dining restaurant.
• Must possess outstanding guest service skills, professional presentation, and sophisticated communication skills.
• Proficient in the English language (verbal & written), any other language knowledge besides English is a plus.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be flexible in terms of working hours.
• Must work well in stressful, high-pressure situations.
• Must be physically fit to lift, push, and pull items up to 50 pounds and must be able to stand up and walk for an extensive period.
• Must maintain composure and objectivity under pressure.
• Must be effective at handling problems in the workplace.
• Must be able to anticipate, identify, prevent and solve problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Knowledgeable with computer programs like Word and Excel.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

Responsibilities

• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Comply at all times with company standards and regulations to encourage safe and efficient hotel operations.
• Follows Resort’s telephone etiquette standards.
• Follows Occupational Health & Safety regulations.
• Ensure equipment and kitchen cleanliness.
• Supervise and schedule staff, holding pre-shift meetings.
• Assure that all cooks have all food items prepared to proper specifications promptly.
• Maintain refrigerator and kitchen in a clean, organized manner to facilitate the high-volume production necessary to achieve company goals.
• Maintain refrigerators and kitchen in a clean, organized manner with all food items labeled and dated to facilitate the necessary products to achieve company goals.
• Maintain an effective training program for all employees so that all their time can be productive.
• Keep the production of food at an adequate level, which does not result in excessive leftovers and waste.
• Make team and supervisors aware of any special products needed for coming functions.
• Must stay current and up to date with trends.
• Must motivate the team and inspire.
• The Sous Chef, as with all team members must be ready to help out other teams within the department at any given time.
• Must show concern for all kitchen team members, helping and instructing wherever necessary.
• Maintain and assist with ongoing training and development of colleagues as instituted by the Executive Chef and Sous Chefs.
• Monitor ongoing colleague performance and inform Chefs of all concerns or challenges.
• Must take an active leadership role.
• Must be skilled at each station within their team.
• Must supply their basic tools of the trade i.e. Chef’s knife, paring knife, peeler.
• Other duties as required.

Business demands dictate work hours and schedules. Attendance and timeliness are a requirement for this position. Management retains the discretion to add or change the duties of this position at any time, to meet our guests’ needs. The candidate must understand and must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. Sous Chef adheres to any OSHA (safety) practices and wears any assigned PPE (personal protective equipment) as needed.