Resort Sous Chef: Lead Menu & Team Excellence

careers-davidsonhospitality; Miami Beach (FL); On-site; USD 55,000 - 80,000; Full time

Benefits offered by this job

Medical coverage

Dental & Vision

Teledoc service

Free maintenance medications

Pet insurance

Hotel discounts

Tuition reimbursement

Paid time off

401K match

Job summary

Cadillac Hotel & Beach Club in Mid-Beach, part of Autograph Collection, is seeking a passionate Sous Chef to lead our resort kitchen under the Executive Chef. You’ll bring strong leadership, high-volume experience, and a collaborative approach to menu planning, production, and service.

Responsibilities include staffing, training, inventory control, and maintaining the highest standards of quality and safety.

Qualifications

• College degree or certification in culinary field preferred.
• Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication skills, both verbal and written.
• Ability to manage inventory, including ordering and receiving products.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Understanding of food safety and sanitation guidelines and regulations.

Responsibilities

• Lead and mentor kitchen staff to deliver high-quality dishes.
• Collaborate with Executive Chef on planning and menu development.
• Oversee food requisitions and daily specials.
• Ensure inventory accuracy and cost control.
• Maintain cleanliness and organization of the kitchen.
• Train and coach team on procedures and safety.

Skills

Leadership

Communication

Inventory management

Food safety

Education

Culinary degree or certification

Job description

Cadillac Hotel & Beach Club in Mid-Beach, part of Autograph Collection, is seeking a passionate Sous Chef to lead our resort kitchen under the Executive Chef. You’ll bring strong leadership, high-volume experience, and a collaborative approach to menu planning, production, and service.

Responsibilities include staffing, training, inventory control, and maintaining the highest standards of quality and safety.