Sous Chef - Culinary Leader in a Vibrant Oceanfront Hotel

The Sunny Hotel; Florida; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision

Teledoc

Hotel Discounts

Tuition Reimbursement

Paid Time Off

Job summary

The Sunny Hotel in Sunny Isles Beach is seeking a passionate Sous Chef to lead culinary execution in our oceanfront kitchen. You will collaborate with our talented culinary team to deliver exceptional dining experiences for guests and locals.

The ideal candidate will demonstrate strong leadership, clear communication, and meticulous attention to detail, with hands-on involvement in menu development, inventory management, and staff coaching.

Qualifications

• College degree or certification in culinary or hospitality preferred.
• Minimum 2 years in a high-volume kitchen, hotel or resort.
• Knowledge of diverse culinary techniques and cuisines.
• Strong leadership to motivate and inspire a team.
• Excellent verbal and written communication.
• Ability to manage inventory, ordering and receiving.
• Ability to work in a fast-paced environment and multitask.
• Understanding of food safety and sanitation guidelines.

Responsibilities

• Communicate daily with the Executive Chef on planning and staffing.
• Handle daily food requisitions and create daily specials.
• Assist in hiring, training, and coaching the team.
• Participate in menu development and recipe planning.
• Manage inventory and maintain organized kitchen.
• Ensure all dishes are prepared to the highest quality.

Skills

Leadership

Communication

Inventory management

Multitasking

Food safety

Menu development

Team coaching

Education

Culinary degree or certification

Job description

The Sunny Hotel in Sunny Isles Beach is seeking a passionate Sous Chef to lead culinary execution in our oceanfront kitchen. You will collaborate with our talented culinary team to deliver exceptional dining experiences for guests and locals.

The ideal candidate will demonstrate strong leadership, clear communication, and meticulous attention to detail, with hands-on involvement in menu development, inventory management, and staff coaching.