Sous Chef, Gigi Rigolatto

Delano Miami Beach; Miami Beach (FL); On-site; USD 60,000 - 85,000; Full time

Job summary

Delano Miami Beach is seeking a Sous Chef to oversee all aspects of our restaurant’s food production. You will train staff, uphold corporate quality standards, and manage sanitation, specifications, and portion control to maximize guest satisfaction.

Under the Chef de Cuisine, you will supervise labor costs, ensure timely food preparation, and maintain high standards across all outlets in a luxury hospitality setting.

Qualifications

• Minimum of three years of supervisory experience in a restaurant kitchen.
• Must be 21 years of age or older.
• Must be able to obtain all work cards.
• Experience in hospitality kitchen and team leadership.
• Proficient with computer systems such as Opera, GoConcierge, HotSOS, MS Word, Excel & Outlook.

Responsibilities

• Exhibit culinary talents by leading staff and managing all food-related systems.
• Role model quality standards and service.
• Maintain equipment and facilities in good working order.
• Order products to maintain par levels and control costs.
• Supervise and ensure correct food prep, presentation, and portion control.

Skills

Leadership

Mentor team

Time management

Communication

Education

High School Diploma or equivalent

Tools

Opera

GoConcierge

HotSOS

MS Office (Word/Excel/Outlook)

Job description

Company Description

We are looking for a

We are looking for a Sous Chef to join the famed Delano Miami Beach. Delano Miami Beach fuses historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 171 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach acts as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality.

Job Description

Job Overview

Under the general guidance of the Chef de Cuisine, the Sous Chef is responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Your Key Responsibilities

• Exhibit culinary talents by personally performing tasks while leading the staff and managing all food-related systems.
• Role model company quality standards and service.
• Ensure that all equipment and facilities are in good working order and are properly maintained.
• Order products to ensure all par levels are maintained.
• Supervise and carry out the correct procedure of preparations, presentation, and portion control for all raw and cooked foods in accordance with company standards and food regulations.
• Work with other chefs to ensure the kitchen operates as smoothly and efficiently as possible.
• Follow procedures for covering, labeling, dating, and storing food in a timely manner.
• Work under time constraints and meet department deadlines.
• Constantly grow and coach lower management and staff.
• Provide clear direction and achievable goals for the entire team.
• Perform any other reasonable duties as assigned by the supervisor or manager.
• Understand and enforce federal, state, and local food sanitation regulations.
• We recognize we are in the hospitality industry and that may require us to provide lateral service.
• We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service.

Qualifications

Specific Job Knowledge & Skills

• High School Diploma or equivalent required.
• Minimum of three years of experience in a supervisory role in a restaurant kitchen; Sous Chef preferred.
• Must be at least 21 years of age or older.
• Must be able to obtain all work cards.
• Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals.
• Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail.
• Must be able to work in a fast-paced, customer service-driven environment.
• Current experience in the hospitality industry in a kitchen.
• Active in furthering personal culinary development.
• Proven team leader with a high level of energy and motivation with a proven track record of living the company's values.
• An intermediate to proficient understanding of computer systems such as: Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferred.
• Ability to multitask, work in a fast-paced environment and have a high level of attention to detail.
• Maintain positive and productive working relationships with other employees and departments.
• Must be able to stand or walk a minimum eight-hour shift.
• Must be observant and quick to respond to various situations while also multitasking and handling stressful situations.
• Must be able to twist, turn (push or pull), reach, bend, climb and carry objects as necessary.
• Must have excellent communication skills and be able to read, write, speak and understand English.
• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
• All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor.

Additional Information

What's in it for you…

• The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• The chance to challenge the norm and work in an environment that is both creative and rewarding.
• Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.
• A competitive package and plenty of opportunity for development.

Delano is part of the Lifestyle Collective of Ennismore. Ennismore is a creative hospitality company with a global collective of entrepreneurial and founder-built brands with purpose at their heart. Ennismore and Accor entered a joint venture in 2021, creating a new autonomous entity and the world’s fastest-growing lifestyle and leisure hospitality company.