Sous Chef

Driftwood Hospitality Management; West Palm Beach (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee F&B Discounts

Job summary

Driftwood Hospitality Management is seeking a Kitchen Manager to direct and supervise food production, working with the Executive Chef to ensure upscale quality. The role emphasizes sanitation, safety, and cost efficiency in a fast-paced hotel kitchen.

The successful candidate will lead a team, oversee menu development for staff and guest services, and coordinate with banquets and other departments to deliver exceptional experiences for guests and events.

Qualifications

• 3+ years of progressive experience in Hotel F&B or a Culinary Degree with 2+ years in F&B.
• Experience in high-volume catering with luxury/hotel brands.
• Strong leadership, teamwork and customer service focus.

Responsibilities

• Direct and supervise the operation of all food production areas.
• Assist the Executive Chef with menu creation and quality control.
• Ensure cleanliness, sanitation and safety in kitchen and storage areas.
• Promote teamwork within the Kitchen and coordinate with other departments.
• Oversee food cost budgets and waste control.

Skills

F&B operations

Kitchen leadership

Menu planning

Cost control

Team management

Education

Culinary Degree

Tools

Point-of-sale systems

Job description

Job Details: Job Location: 511 - West Palm Beach Canopy - West Palm Beach, FL 33401, Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

JOB SUMMARY

Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

ESSENTIAL JOB FUNCTIONS

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

• Be incredibly friendly, customer centric, love to smile and have FUN in a team environment.
• Expedite peak meal periods by maintaining a "hands on" approach.
• Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
• Assures timely set up, schedules well trained cooks in all areas in proper uniform.
• Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
• Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
• Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
• Assist in the achievement of departmental objectives and goals.
• Works within monthly set food cost budget, adjust food requisitions and controls waste.
• Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers;
• Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments;
• Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
• Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements;
• Personally respond to food-related feedback and ensure proper processes and reports are produced
• Ensure that all kitchen equipment is in good working order and is properly maintained;
• Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees

Qualifications:

KNOWLEDGE, SKILLS & ABILITIES

• Have three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry. Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
• Experienced in high volume catering with hotel top brands and fine dining
• Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service;
• Current on all culinary trends and active in the furthering of his/her own culinary development
• Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals;
• Computer literate;

PHYSICAL DEMANDS

Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.

Frequent twisting, bending, stooping, reaching, standing, walking,

Frequent talking, hearing, seeing and smiling.

Benefits

• 401(k)
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Room Discounts
• Employee Food and Beverage Discounts

EEO:

Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.