SOUS CHEF

Fisher Island Club; Fisher Island (FL); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k) retirement plan

Free meals

Job summary

Fisher Island Club is seeking an experienced culinary professional to plan, prep and provide quality service across restaurant production. You will ensure mise en place meets standards and follow exact recipes and plating guides.

Maintain a clean, organized kitchen while coordinating with the Outlet Chef de Cuisine and team to meet guest and member requests in a luxury resort setting.

Qualifications

• High school diploma or equivalent vocational training certificate.
• 5 years experience in culinary field.
• Ability to communicate in English with guest, co-workers, and management to their understanding.
• Ability to compute basic mathematical calculations.
• Ability to work all stations on line.
• Knowledge of food cost controls.

Responsibilities

• Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen.
• Maintains mise en place and ensures adherence to established recipe and plating guides.
• Maintain a clean, neat, and organized work environment and follow all sanitation standards.
• Follow recipes and plating guides to exact specifications.
• Coordinate scheduling and communicate with Outlet Chef de Cuisine and Executive Sous Chef.
• Meet member special requests and provide guest-focused service.

Skills

Attention to detail

Speed and accuracy

Team player

Communication with guests

Multitasking

Problem solving

Leadership

Follow recipes

Quality control

Calm under pressure

Education

High school diploma or equivalent vocational training certificate

Job description

Qualifications

Essential:

• Food handling certificate

This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals.

About Fisher Island Club Hotel & Resort

Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do.

It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well‑being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities.

Department: Culinary

Place of Work: Kitchens and all support areas

Job Overview: Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Outlet Chef de Cuisine for service, to ensure all mise en places is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment

Report to: Outlet Chef de Cuisine, Executive Sous Chef, Executive Chef

Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering.

External: Club Members and Visitors.

Standard

Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully.

Qualifications

Essential:

• High school diploma or equivalent vocational training certificate.
• 5 years experience in culinary field
• Ability to communicate in English with guest, co-workers, and management to their understanding.
• Ability to compute basic mathematical calculations.
• Ability to work all stations on line
• Knowledge of food cost controls

Desirable

• Culinary college degree
• Food handling certificate
• Sanitation Certificate.
• Ability to communicate in multiple languages

Skills

• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize, organize, delegate work and follow through with assigned tasks
• Ability to be a clear thinker, remain calm and resolve problems using good judgment.
• Ability to work well under pressure of meeting production schedules and timelines of food displays.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to work well with others in a team environment.
• Contribute to the growth and success of the team.
• Ability to direct performance of kitchen staff and follow up with corrections where needed
• Ability to motivate kitchen staff and maintain a cohesive team
• Ability to use all senses to ensure quality standards are met

Essential Job

Function

• Ability to maintain a clean, neat, and organized work environment
• Ability to follow recipes, to increase or decrease recipe as needed.
• Good knife skills
• Can season food properly
• Can properly follow all processes that are in place
• Can communicate with all internal employees. {stewarding, service staff}
• Can fill out all requisitions properly
• Can follow all rules and regulations in employee handbook properly
• Properly rotate product in walk in cooler.
• Clean and maintain equipment properly
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Can organize and set up workstation fast and efficiently.
• Rotate, label and date all food on station
• Ability to work in a fast paced, intense work environment.
• The Sous Chef is responsible for the support of all responsibilities of partner outlet Chef de Cuisine
• Coordinates scheduling with outlet Chef de Cuisine
• Ensure all member special requests are met

Equal Employment Opportunity - Drug free workplace