Corsair Sous Chef

TB ISLE RESORT LP•Aventura, FL

7d•Onsite

About The Position

The Corsair Sous Chef is responsible for food quality, customer satisfaction, employee training, kitchen cleanliness, food cost, and maintaining a safe working environment. The role delegates daily tasks and communicates with associates about business matters, specials, food quality and presentation, cleanliness, and other standards. The Sous Chef manages kitchen shift operations, supports the Chef de Cuisine, and supervises kitchen staff while ensuring compliance with food and beverage policies, food safety requirements, and applicable regulations.

Requirements

At least 3 years of experience in a supervisory or leadership role in a luxury hotel or fine dining restaurant.
Strong restaurant operations background.
Proven track record in a high-volume concept.
Ability to provide exceptional customer service and improve the bottom line.
Professional demeanor appropriate for a luxury environment.
Ability to communicate in English.
Knowledge of proper chemical handling, cleaning techniques, and equipment and machinery use.
Ability to work flexible schedules, including holidays and weekends, and perform multiple tasks.
Experience using computers and Microsoft Office programs, including Word, Excel, and Outlook.
Ability to work in a fast-paced environment.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds constantly; move objects and push carts weighing up to 200 pounds; and stand, walk, reach, and bend throughout the shift.

Nice To Haves

A second language is a plus.

Responsibilities

Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards, and procedures.
Estimate weekly daily production needs and communicate production requirements to kitchen associates each day.
Assist the Chef de Cuisine with kitchen operations and food preparation.
Comply with local, state, and federal regulations, including OSHA, ASI, and Health Department requirements.
Help determine food presentation and create decorative food displays.
Ensure compliance with food handling and sanitation standards, including correct handling and temperatures for food products.
Operate and maintain department equipment and report malfunctions.
Maintain purchasing, receiving, and food storage standards.
Supervise and coordinate cooks and other workers engaged in food preparation.
Maintain associate productivity and administer property policies fairly and consistently.
Assist with payroll, reports, forecasts, inventory, and food and beverage operating budgets.
Maintain appropriate food production levels to avoid excessive leftovers and waste.
Conduct daily kitchen walkthroughs to verify compliance with Department of Health regulations and resort standards.
Promote positive relations among kitchen, stewarding, and dining room personnel.
Assist with recruiting, interviewing, and hiring; conduct performance appraisals; coach, counsel, and train associates; take progressive corrective action; and motivate and develop staff.
Ensure daily rehearsal meetings are conducted.
Participate in departmental meetings and communicate clear, consistent messages about departmental goals.
Perform other reasonable duties as required by management.