Freestyle Sous Chef

TB ISLE RESORT LP•Aventura, FL

4d•Onsite

About The Position

The 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, supervises food preparation staff, and helps maintain operational, sanitation, and service standards in a luxury hospitality environment.

Requirements

At least 3 years of experience in a supervisory or leadership role at 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 software such as Microsoft Office Word, Excel, and Outlook.
Physical agility and ability to move quickly in confined spaces; stand, walk, reach, and bend throughout the shift; and push, pull, or lift up to 50 pounds.
Ability to multitask and give direction under pressure.

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 production needs and communicate daily production requirements to kitchen associates.
Assist the Chef de Cuisine with kitchen operations and preparation.
Comply with applicable local, state, and federal regulations, including OSHA, ASI, and Health Department requirements.
Assist in determining food presentation and create decorative food displays.
Ensure compliance with food handling and sanitation standards, including proper 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 production, reports, forecasts, inventory, and food and beverage budgets.
Maintain appropriate food production levels to avoid excessive leftovers and waste.
Conduct daily kitchen walk-throughs to ensure compliance with Department of Health regulations and resort standards.
Promote and maintain good relations among kitchen, stewarding, and dining room personnel.
Motivate, develop, and train line-level associates.
Ensure daily rehearsal meetings are conducted and participate in departmental meetings.
Perform other reasonable duties as required by management.