Sous Chef – In Room Dining

Pier Sixty-Six; Fort Lauderdale (FL); On-site; USD 58,000 - 70,000; Full time

Benefits offered by this job

Group medical, dental, vision, life, and disability benefits

401(k) plan with company match

Complimentary team member meals

Paid time off

Complimentary room nights at managed properties

Job summary

A luxury hospitality resort in Fort Lauderdale is seeking a Sous Chef for In Room Dining, responsible for culinary operations and staff management. Ideal candidates should have significant culinary experience, excellent leadership skills, and a passion for guest satisfaction. The role requires creative menu development, budget management, and ensuring high culinary standards. A comprehensive benefits package is included, alongside competitive wages.

Qualifications

• 4 years' experience in culinary, food and beverage, or related professional area.
• Strong focus on guest dining experience.
• Experience in leading kitchen operations and managing staff.

Responsibilities

• Coordinate training, development, and evaluation of employees.
• Control labor and operating expenses effectively.
• Ensure compliance with food handling and sanitation standards.
• Provide exceptional customer service and manage guest relations.

Skills

Leadership

Culinary expertise

Communication

Budget management

Education

2-year degree in Culinary Arts

High school diploma or GED

Job description

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South Florida’s beacon of hospitality, Pier Sixty-Six Resort, returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and, most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you

The In room Dining Sous Chef works across disciplines to deliver an exceptional experience and is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. The In Room Dining Sous Chef will focus on the guest dining experience toward excellence.

Sous Chef In Room Dining will manage and provide leadership and management for the Culinary Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel. This position requires doing recruiting and menu creation, implementation of training, processes, and standards for a successful opening. This role will require assisting other F&B Outlets as needed.

Responsibilities

• Coordinating the selection, training, development, and evaluation of employees and managers in the restaurant through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Maintaining visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships.
• Working closely with the food and beverage leadership team to design creative menus, and amenity options while ensuring an exceptional product.
• Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.
  
  

Leading Kitchen Operations

• Providing direction for all day-to-day operations.
• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making at the direction of the Restaurant Chef demonstrates honesty/integrity; leads by example.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate the highest level of professional behaviors.
• Ensuring property policies are administered fairly and consistently.
• Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishing and maintaining an open, collaborative relationship with employees and ensuring employees do the same within the team.
• Soliciting employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervising and coordinates activities of cooks and workers engaged in food preparation.
• Promoting an atmosphere of continual innovation and improvement.
• Effectively plan and execute culinary activations and events.
  
  

Setting and Maintaining Goals for Culinary Function and Activities

• Establishing goals including performance goals, budget goals, team goals, etc.
• Communicating the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Managing department controllable expenses including food cost, supplies, uniforms, and equipment.
  
  

Ensuring Culinary Standards And Responsibilities Are Met.

• Monitoring the quality of raw and cooked food products to ensure that standards are met.
• Determining how food should be presented and creating decorative food displays.
• Recognizing superior quality products, presentations, and flavor.
• Ensuring compliance with food handling and sanitation standards.
• Following proper handling and right temperature of all food products.
• Ensuring employees maintain required food handling and sanitation certifications.
• Maintaining purchasing, receiving and food storage standards.
  
  

Ensuring Exceptional Customer Service

• Providing and supporting service behaviors that are beyond customer satisfaction and retention.
• Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Displaying leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacting with guests to obtain feedback on product quality and service levels.
• Responding to and managing guest problems and complaints.
• Empowering employees to provide excellent customer service. Establishing guidelines so employees understand expectations and parameters. Ensuring employees receive on-going training to understand guest expectations.
• Reviewing comment cards, guest satisfaction results and other data to identify areas of improvement.
  
  

Managing and Conducting People Services Activities

• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensuring employees are treated fairly and equitably.
• Training kitchen team members on the fundamentals of good cooking and excellent plate presentations.
• Administering the performance appraisal process for direct report managers.
• Observing service behaviors of team members and providing feedback to individuals and or managers.
• Managing employee progressive discipline procedures for areas of responsibility.
• Analyzing information and evaluating results with Restaurant Chef to choose the best solution and solve problems.
  
  

Qualifications

• High school diploma or GED; 4 years' experience in culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
  
  

As a valued member of the CoralTree team, you will receive a comprehensive benefits package that includes:

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
• An employee assistance program
• Paid time off/sick time
• Participation in a 401(k) plan with a company match
• Complimentary team member meals
• Complimentary room nights at CoralTree Hospitality managed properties.
  
  

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. #piersixtysixresort

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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