Sous Chef: Lead Kitchen Ops & Menu Innovation

HEI Hotels & Resorts; Fort Lauderdale (FL); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Medical and Dental insurance

Vision insurance

401(k) with matching funds

Hotel room discounts

Pet insurance

Vacation and holiday programs

Job summary

HEI Hotels & Resorts is seeking an experienced kitchen leader to plan and manage culinary operations for the Fort Lauderdale Beach Resort. The role focuses on production, quality control, and adherence to HEI standards across all hotel outlets including room service and restaurants.

The candidate should bring substantial hotel kitchen experience, the ability to lead and train staff, manage labor and food costs, and develop seasonal menus while maintaining a safe, sanitary work environment.

Qualifications

• Leadership skills to motivate and develop staff.
• Effective verbal and written communication skills.
• Ability to work effectively under time constraints and deadlines.
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.

Responsibilities

• Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards.
• Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
• Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Promote the Accident Prevention Program to minimize liabilities and related expenses.
• Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his or her absence.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

Skills

Leadership

Verbal and written communication

Time management

Staff development

Education

Culinary education desirable

Job description

HEI Hotels & Resorts is seeking an experienced kitchen leader to plan and manage culinary operations for the Fort Lauderdale Beach Resort. The role focuses on production, quality control, and adherence to HEI standards across all hotel outlets including room service and restaurants.

The candidate should bring substantial hotel kitchen experience, the ability to lead and train staff, manage labor and food costs, and develop seasonal menus while maintaining a safe, sanitary work environment.