Sous Chef- Playa Largo Resort & Spa

Shaner Hotels; Key Largo (FL); On-site; USD 30,000 - 42,000; Full time

Job summary

Shaner Hotels in Key Largo, FL is seeking a dedicated Line Cook to join our culinary team. You will plan, prep, and present menu items in alignment with brand standards and plating guides, while maintaining sanitation and safety throughout the kitchen.

Responsibilities include training and supervising kitchen staff, ensuring cleanliness and organization of all work areas, and delivering quality service across designated outlets.

Qualifications

• Minimum of three years of experience as a line cook.
• Prior supervisory experience preferred.

Responsibilities

• Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets.
• Direct, train and monitor performance of kitchen staff.
• Maintain organization, cleanliness and sanitation of work areas and equipment.

Skills

Line cook experience

Supervisory experience

Education

High school diploma or equivalent

Job description

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
• Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Handle guest complaints ensuring guest satisfaction.
• Other duties as assigned.

Responsibilities

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment.

Qualifications

• Minimum of three years of experience as a line cook; prior supervisory experience preferred.
• Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• High school graduate or equivalent, certification of culinary training preferred.
• Safe food handling certificate.
• Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• Bilingual English/Spanish a plus.