Jr. Sous Chef – Cafeteria

Pier Sixty Six • Fort Lauderdale, FL

3d • Onsite

About The Position

Pier Sixty-Six Resort, a luxury resort in Fort Lauderdale, is seeking a well-rounded and seasoned Jr. Sous Chef to join their team. This role will focus on the team members' cafeteria, driving the culinary experience toward excellence for the staff. The Cafeteria Jr. Sous Chef is accountable for the overall success of daily kitchen operations, exhibiting culinary talents while leading staff and managing food-related functions. Reporting to the Executive Chef of Banquets, this position will manage and provide leadership for the Culinary Division, establishing plans for growth and profitability. Responsibilities include recruiting, menu creation, training, and ensuring operational standards. This role will also require assisting other F&B Outlets as needed.

Requirements

• High school diploma or GED; 4 years' experience in culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Responsibilities

• Coordinating the selection, training, development, and evaluation of employees through effective management and leadership to ensure that established cultural and core standards are met.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit department.
• Maintaining visibility in the operation.
• Communicating with employees and managers to ensure operational needs are met.
• Providing direction for day-to-day operations.
• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making at the direction of the Executive Chef of Banquets, demonstrates honesty/integrity; leads by example.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate the highest level of professional behaviors.
• Ensuring property policies are administered fairly and consistently.
• Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishing and maintaining an open, collaborative relationship with employees and ensuring employees do the same within the team.
• Soliciting employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervising and coordinates activities of cooks and workers engaged in food preparation.
• Promoting an atmosphere of continual innovation and improvement.
• Effectively plan and execute culinary activations and events in partnership with People Services.
• Communicating the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Managing department controllable expenses including food cost, supplies, uniforms, and equipment.
• Monitoring the quality of raw and cooked food products to ensure that standards are met.
• Determining how food should be presented and creating decorative food displays.
• Recognizing superior quality products, presentations, and flavor.
• Ensuring compliance with food handling and sanitation standards.
• Following proper handling and right temperature of all food products.
• Ensuring employees maintain required food handling and sanitation certifications.
• Maintaining purchasing, receiving and food storage standards.
• Providing and supporting service behaviors that are beyond customer satisfaction and retention.
• Improving service by communicating and assisting individuals to understand internal guest needs, providing guidance, feedback, and individual coaching when needed.
• Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily.
• Displaying leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for internal guest relations.
• Interacting with guests to obtain feedback on product quality and service levels.
• Responding to and managing guest problems and complaints.
• Empowering employees to provide excellent customer service. Establishing guidelines so employees understand expectations and parameters. Ensuring employees receive on-going training to understand guest expectations.
• Reviewing comment cards and other data to identify areas of improvement.
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensuring employees are treated fairly and equitably.
• Training kitchen team members on the fundamentals of good cooking and excellent plate presentations.
• Administering the performance appraisal process for direct reports.
• Observing service behaviors of team members and providing feedback to individuals.
• Managing employee progressive discipline procedures for areas of responsibility.
• Analyzing information and evaluating results with Executive Chef of Banquets to choose the best solution and solve problems.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time.
• Participation in a 401(k) plan with a company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality managed properties.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree