Garde Manger Junior Sous Chef

Loews Hotels & Co•Miami Beach, FL

8d•Onsite

About The Position

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees. Job Specifics Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control Personally supervises kitchen activities to ensure quality production/delivery of product/service Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations Communicates daily with Executive Chef or Sous Chef Ensures security and proper use and control of operating supplies and equipment Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards Follows New Hire Training program in accordance with hotel policy Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Coaches, counsels, retrains employees as needed to ensure superior levels of performance Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with Loews Hotels standards Complies with required safety regulations and procedures Maintains cleanliness and excellent condition of equipment and work area Complies with Loews Hotels standards, policies and rules Recycles whenever possible Remains current with Loews Hotels information and changes Complies with Loews Hotels uniform and grooming guidelines

Requirements

Thorough knowledge of all matters related to the proper administration of a food service operations
Two + years supervisory experience in hotel or free standing restaurant
Certification as ”Food Service Manager” or other, as required by State County or Local regulations
Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria
Effective management, leadership, organizational and communication skills
Ability to work flexible schedule to include weekends and holidays

Nice To Haves

Associate of Science degree or higher in Hospitality or Food Service Management

Responsibilities

Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures
Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control
Personally supervises kitchen activities to ensure quality production/delivery of product/service
Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines
Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines
Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations
Communicates daily with Executive Chef or Sous Chef
Ensures security and proper use and control of operating supplies and equipment
Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards
Follows New Hire Training program in accordance with hotel policy
Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
Coaches, counsels, retrains employees as needed to ensure superior levels of performance
Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel
Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities
Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance
Other duties as assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance
Is polite, friendly, and helpful to guests, management and fellow employees
Executes emergency procedures in accordance with Loews Hotels standards
Complies with required safety regulations and procedures
Maintains cleanliness and excellent condition of equipment and work area
Complies with Loews Hotels standards, policies and rules
Recycles whenever possible
Remains current with Loews Hotels information and changes
Complies with Loews Hotels uniform and grooming guidelines