Executive Sous Chef

Pier Sixty Six•Fort Lauderdale, FL

7d•Onsite

About The Position

Pier Sixty-Six Resort is seeking an Executive Sous Chef to support Resort Dining and Banquets. The role focuses on delivering an exceptional culinary experience and seafood-forward cuisine for guests. The Executive Sous Chef is accountable for the success of daily kitchen operations, personally performing culinary tasks while leading staff and managing food-related functions. The position oversees food preparation areas across restaurants, the bar/lounge, and support areas, ensuring consistent, high-quality products, sanitation, and food standards. Reporting to the Executive Chef of Resort Dining and the Executive Chef of Banquets, this role supports leadership of the division through planning and operational standards intended to sustain growth and profitability. The Executive Sous Chef works with culinary leaders to develop menus and amenities, recruit and develop staff, implement training and processes, manage expenses and budgets, and coordinate with other departments. The position also drives guest satisfaction, employee development, service quality, and effective kitchen operations.

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 physical stamina and mobility while overseeing kitchen operations during extended shifts.
Ability to perform repetitive hand and arm movements, including chopping, cutting, stirring, and food preparation.
Ability to maintain alertness and coordination in a high-volume culinary environment.
Ability to work flexible schedules, including evenings, weekends, and holidays, as required.

Responsibilities

Work with the Executive Chef of Resort Dining and Executive Chef of Banquets to design creative menus and amenity options while ensuring product quality.
Communicate with employees and managers about operational needs and attend operational meetings to coordinate with other departments.
Lead the kitchen management team and direct day-to-day kitchen operations.
Set performance standards, monitor staff performance, and guide and develop subordinates.
Review staffing levels to meet guest-service, operational, and financial objectives.
Establish 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 controls and assist with budgeting for areas of responsibility.
Oversee controllable expenses, including food costs, supplies, uniforms, and equipment.
Communicate and monitor safety procedures and requirements.
Guide menu development and monitor the quality of raw and cooked food products.
Recommend food presentation and create decorative food displays; recognize high-quality products, presentations, and flavors.
Ensure compliance with food handling, sanitation, temperature, purchasing, receiving, and food-storage standards.
Prepare and cook a range of foods for regular service, special guests, and functions.
Support service behaviors that exceed expectations for guest satisfaction and retention.
Manage daily operations to meet service quality and customer expectations, and communicate with guests to obtain feedback.
Handle guest problems and complaints; review comment cards and satisfaction data to identify areas for improvement.
Coach employees and provide ongoing training so they understand guest expectations and service standards.
Identify employee development needs and provide coaching, mentoring, and skills development.
Ensure employees are treated fairly and equitably; administer performance reviews for direct-report managers and progressive discipline procedures.
Train kitchen team members in cooking fundamentals and plate presentation.
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.