Team-Driven Junior Sous Chef — Elevate Dining Experience

CoralTree Hospitality Group; Fort Lauderdale (FL); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Life insurance

Disability benefits

Employee assistance program

Paid time off

401(k) plan with company match

Complimentary team meals

Complimentary room nights

Job summary

CoralTree Hospitality Group seeks a well-rounded Jr. Sous Chef for Pier Sixty-Six Resort in Fort Lauderdale. The role centers on leading kitchen operations within the team cafeteria, guiding staff, and driving culinary excellence in a high-volume, hospitality-driven environment.

Responsibilities include maintaining safety and quality standards, managing food cost, and delivering exceptional guest experiences while mentoring teammates and upholding CoralTree's service values.

Qualifications

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

Responsibilities

• Coordinating the selection, training, development, and evaluation of employees to meet cultural and core standards.
• Controlling labor and operating expenses through planning, budgeting, purchasing decisions and inventory control to maximize profit.
• Maintaining visibility in the operation.
• Communicating with employees and managers to ensure operational needs are met.
• Provide day-to-day direction for operations and performance standards.
• Promote mutual trust, respect, and cooperation among team members.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.

Education

High school diploma or GED

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major

Job description

CoralTree Hospitality Group seeks a well-rounded Jr. Sous Chef for Pier Sixty-Six Resort in Fort Lauderdale. The role centers on leading kitchen operations within the team cafeteria, guiding staff, and driving culinary excellence in a high-volume, hospitality-driven environment.

Responsibilities include maintaining safety and quality standards, managing food cost, and delivering exceptional guest experiences while mentoring teammates and upholding CoralTree's service values.