Executive Sous Chef

CoralTree Hospitality • Fort Lauderdale, FL

5d • Onsite

About The Position

Pier Sixty-Six Resort is hiring an Executive Sous Chef for its Culinary team, focusing on Resort Dining and Banquets. The role supports a seafood-forward dining program at the Fort Lauderdale resort, which includes restaurants, lounges, banquet operations, and other food preparation and support areas. The chef works across disciplines to deliver an exceptional guest experience and is accountable for the success of daily kitchen operations, including food quality, sanitation, staff development, guest and employee satisfaction, and financial performance.

Reporting to the Executive Chef of Resort Dining and the Executive Chef of Banquets, the Executive Sous Chef supports the leadership and management of culinary operations. In partnership with the executive chefs, the role contributes to recruiting, menu creation, training, and the implementation of processes and standards that support the division’s continued growth and profitability. The position leads kitchen management teams, oversees food preparation, guides staff performance, and coordinates operational needs with employees, managers, and other departments.

The role also supports menu development, purchasing and receiving controls, budgeting, expense management, food safety, and consistent culinary standards. It includes hands-on cooking and demonstrating techniques and equipment, as well as engaging with guests, addressing concerns, reviewing feedback, and coaching employees to deliver excellent service. The work requires extended periods on foot in a fast-paced kitchen, physical handling of supplies and equipment, and the ability to work flexible schedules, including evenings, weekends, and holidays.

Requirements

• High school diploma or GED and 6 years of experience in culinary, food and beverage, or a related professional area; alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 4 years of relevant experience.
• Ability to stand and walk for extended periods, including on hard and uneven surfaces.
• Ability to lift, carry, push, and pull up to 50 pounds.
• Ability to bend, stoop, kneel, reach, and climb stairs as required.
• Ability to work in a fast-paced kitchen with exposure to heat, steam, cold temperatures, and varying noise levels.
• Ability to safely operate and work around commercial kitchen equipment.
• Ability to maintain stamina and mobility during extended shifts and remain alert and coordinated in a high-volume culinary environment.
• Ability to perform repetitive hand and arm movements, including chopping, cutting, stirring, and food preparation.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Responsibilities

• Work with the Executive Chef of Resort Dining and Executive Chef of Banquets to design menus and amenity options while ensuring product quality.
• Communicate with employees and managers to meet operational needs and attend operational meetings to coordinate across departments.
• Lead the kitchen management team and direct day-to-day kitchen operations.
• Set performance standards, monitor performance, guide subordinates, and encourage cooperation and trust among team members.
• Review staffing levels to meet guest-service, operational, and financial objectives.
• Maintain collaborative relationships with employees, solicit feedback, and address employee concerns.
• Supervise and coordinate cooks and other workers engaged in food preparation.
• Demonstrate cooking techniques and equipment to staff.
• Establish performance, budget, and team goals in partnership with the Executive Chef team and Director of Culinary.
• Follow purchasing and receiving guidelines and control procedures; oversee controllable expenses and assist with budgeting.
• Communicate safety procedures and monitor compliance with safety processes.
• Provide direction for menu development and monitor the quality of raw and cooked food products.
• Guide food presentation and decorative displays, and recognize quality products, presentations, and flavors.
• Ensure compliance with food handling, sanitation, temperature, purchasing, receiving, and food-storage standards.
• Prepare and cook a variety of foods for regular service, special guests, and functions.
• Support service behaviors that promote guest satisfaction and retention; guide, coach, and empower employees to provide excellent customer service.
• Manage daily operations to meet quality standards and customer expectations; interact with guests, obtain feedback, and respond to guest problems and complaints.
• Review comment cards, guest-satisfaction results, and other data to identify improvements.
• Coach and mentor employees and train kitchen team members in cooking fundamentals and plate presentation.
• Administer performance reviews for direct-report managers and manage progressive discipline procedures for areas of responsibility.
• Coordinate food-knowledge and menu-composition training with the Executive Banquet Chef, Catering department, Executive Chef of Resort Dining, and Assistant Directors of Food and Beverage.
• Analyze information and evaluate results to select solutions and solve problems.
• Champion change and serve as a role model for innovation and appropriate workplace behavior.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Pre-tax flexible benefit plan for healthcare and dependent-care reimbursement.
• Employee assistance program.
• Paid time off and sick time.
• 401(k) plan with company match.
• Competitive wages.
• First-class employee dining room.
• State-of-the-art team facilities.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED