Sr. Sous Chef - Multiple Outlets

Tb-Isle-Resort-Lp; Florida; On-site; USD 65,000 - 95,000; Full time

Job summary

JW Marriott Turnberry Miami Resort & Spa seeks an experienced Senior Sous Chef to lead daily kitchen operations, ensuring top-tier food quality and guest satisfaction.

The role emphasizes staff development, stringent sanitation, and cost controls while maintaining smooth service during high-volume periods. ACF certification or culinary degree is required, with a proven luxury-hotel background.

Qualifications

• Minimum 3–5 years in a supervisory/leadership role in a luxury hotel or fine dining setting.
• Proven track record in a high-volume concept with strong customer service focus.
• Excellent organizational, interpersonal and administrative skills.

Responsibilities

• Manages kitchen shift operations and ensures compliance with F&B policies, standards and procedures.
• Assists in production planning and weekly production need estimates for kitchen staff.
• Supports Executive Chef with kitchen operations, prep and presentation.
• Ensures compliance with health, safety and sanitation regulations.
• Supervises cooks and kitchen staff, maintaining productivity and quality.
• Assists in payroll, inventory and budget preparation for F&B operations.

Skills

Professional demeanor

Restaurant operations

High volume experience

Organizational skills

Communication skills

Interpersonal skills

Administrative skills

Microsoft Office

Education

ACF Restaurant Chef certification

Culinary degree

Job description

Scope of PositionThe Senior Sous Chef is responsible for the food quality, customer satisfaction, employee training, kitchen cleanliness, food cost and safe working environment. He/she is accountable for the delegation of daily tasks, and communicating business matters, specials, food quality, food presentation, cleanliness, and other standards to Associates.Position RequirementsProfessional demeanor appropriate for a luxury environment.Minimum 3-5 years experience in a supervisory or leadership role in a in a luxury hotel or fine dining restaurant.Strong restaurant operation background.Proven track record in a high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.Excellent organizational, interpersonal and administrative skills.ResponsibilitiesManages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.Estimates daily production needs on a weekly basis and communicates production needs to kitchen Associates daily.Assists the Executive Chef/Executive Sous Chef/Chef de Cuisine with all kitchen operations and preparation.Complies with all local, state, and federal (e.g., OSHA, ASI and Health Department) regulations.Assists in determining how food should be presented and creates decorative food displays.Ensures compliance with food handling and sanitation standards.Follows proper handling and right temperature of all food products.Operates and maintains all department equipment and reports malfunctions.Maintains purchasing, receiving and food storage standards.Supervises and coordinates activities of cooks and workers engaged in food preparation.Maintains the productivity level of Associates.Ensures property policies are administered fairly and consistently.Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations.Keeps production of food at an adequate level that does not result in excessive leftovers and waste.Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort & Spa standards.Promotes and maintain good associate relations between kitchen, stewarding and dining room personnel.Assists in recruiting, interviewing, and hiring associates; conducts performance appraisals, coach and counsel, progressive corrective action, motivate, develop, and train.Ensures all daily rehearsal meetings are conducted.Participates in departmental meetings and communicates a clear and consistent message regarding the departmental goals to produce desired results.Perform any other reasonable duties as required by management.EducationAmerican Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.Skills and AbilitiesAbility to communicate in the English language. Second language is a plus.Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).Physical RequirementsPhysical agility and ability to move quickly in confined spaces.Requires standing/walking/reaching and bending throughout shift.Ability to push/pull/lift to 50lbs.Ability to multitask and give direction under pressure.Work in areas of high heat and humidity.