Sous Chef

The Betsy - South Beach; Miami Beach (FL); On-site; USD 60,000 - 70,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a talented Sous Chef to elevate culinary experiences at a premier boutique hotel. This role involves managing kitchen operations, supervising staff, and ensuring exceptional food quality and safety. The ideal candidate will have a passion for food, strong leadership skills, and a commitment to delivering outstanding service. Join a vibrant team dedicated to creating memorable dining experiences in a luxurious setting, where creativity and excellence are celebrated.

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Flexible Schedule

Qualifications

• 1 year of supervisory culinary experience in luxury settings.
• Passion for food and knowledge of industry trends.
• Ability to multitask in a high-quality environment.

Responsibilities

• Manage the day-to-day operations of the kitchen.
• Supervise and coordinate activities of kitchen staff.
• Ensure food quality and safety standards are met.

Skills

Food Preparation

Team Management

Sanitation Practices

Culinary Knowledge

Budget Management

Education

High School Diploma

Culinary Degree

Tools

Management Software

Job description

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The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest.

Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service.

We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you.

Job Summary

The Sous Chef will ensure that guests at The Betsy receive extraordinary culinary experiences. The Sous Chef will work with, manage, and motivate several teams within the Culinary department, including Cooks and Stewards. The Sous Chef is responsible for the successful day-to-day operation of The Betsy’s kitchens.

Responsibilities and Duties Include but Not Limited to the Following:

• Has passion for food preparation and knowledge of industry trends.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Monitors sanitation and safety practices to ensure that employees follow standards and regulations.
• Arrange for equipment purchases or repairs in the hotel kitchens.
• Inspects supplies, equipment, or work areas to ensure conformance to established standards.
• Plans, directs, or supervises the food preparation or cooking activities of multiple kitchens within the hotel.
• Supervises or coordinates activities of cooks or workers engaged in food preparation
• Instructs cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Assists in the development, implementation and administration of all Human Resource functions, including recruitment, training and development, performance management and associate relations activities, relating to all Culinary personnel.
• Estimates amounts and costs of required supplies, such as food and ingredients.
• Orders or requisitions food or other supplies needed to ensure efficient operation.
• Checks the quality of raw or cooked food products to ensure that standards are met.
• Checks the quantity and quality of received products.
• Determines production schedules and staff requirements necessary to ensure timely delivery of services.
• Coordinates planning, budgeting, or purchasing for all the food operations within the hotels.
• Analyzes recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Meets with sales representatives to determine pricing or order considerations.
• Collaborates with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• When needed, meets with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Record production or operational data on specified forms.
• Responsible and accountable for meeting budgeted revenue, cost of goods, labor, and other expense goals.
• Provides input into developing The Betsy’s Culinary budget each year and ensures the department hits set goals.
• Capable of resolving escalated issues arising from operations and requiring coordination with managers and other departments.
• Personifies the best values of The Betsy brand, demonstrating exceptional work ethic and service delivery for all employees on property.
• Performs additional tasks as required by management.
  
  

Job Requirements

• High school diploma is required. A culinary degree is preferred.
• 1 year of experience in a supervisory culinary role, preferably within a luxury hotel or fine dining restaurant environment.
• Proven track record of team management, organizational and coaching skills to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.
• Must be able to speak, write and understand English. Ability to communicate in Spanish and/or Haitian Creole desirable. Must be proficient in the use of computers and management software.
• Must be able to multitask in a fast paced, high quality environment.
  
  

Knowledge

• Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• Administration and Management — Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Public Safety and Security — Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
  
  

Skills

• Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Coordination — Adjusting actions in relation to others' actions.
• Speaking — Talking to others to convey information effectively.
• Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.
• Time Management — Managing one's own time and the time of others.
• Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Active Learning — Understanding the implications of new information for both current and future problem-solving and decision-making.
• Service Orientation — Actively looking for ways to help people.
• Quality Control Analysis — Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Learning Strategies — Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
  
  

Abilities

• Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.
• Oral Expression — The ability to communicate information and ideas in speaking so others will understand.
• Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.
• Speech Recognition — The ability to identify and understand the speech of another person.
• Near Vision — The ability to see details at close range (within a few feet of the observer).
• Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
• Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
• Category Flexibility — The ability to generate or use different sets of rules for combining or grouping things in different ways.
• Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
• Originality — The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
• Written Comprehension — The ability to read and understand information and ideas presented in writing.
• Perceptual Speed — The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object. Selective Attention — The ability to concentrate on a task over a period of time without being distracted.
  
  

The Betsy – South Beach is an equal opportunity employer as well as a drug-free and harassment-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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