Sous Chef

Spire Hospitality

2h•Onsite

About The Position

Located just six miles from Walt Disney World® Theme Parks, The Grove Resort & Water Park Orlando puts Orlando’s world-famous parks and attractions at your fingertips. Offering daily transportation to Walt Disney World® Theme Parks, Universal Orlando, and SeaWorld. Free Surfari Water Park entry for all resort guests. Our property also boasts a 6,000-square-foot meeting space and a variety of dining options to suit every preference. Valencia Restaurant provides picturesque poolside dining with offerings for breakfast, lunch, and dinner. The outdoor Longboard Restaurant is situated at the water park, while Alfresco Market serves as a coffee shop and apparel store. SPIRE Hospitality is a management company specializing in creating memorable guest experiences and delivering best-in-class service at our hotels and resorts across the country. We ensure you have the support, tools and opportunities you need to get the job done, grow as an individual, and excel in your hospitality career. As a Sous Chef, you will embrace the opportunity to elevate the culinary experience by joining our exceptional Food & Beverage TEAM. In this leadership role, you will be dedicated to delivering top-tier dining experiences across all outlets, ensuring seamless kitchen operations, and maintaining the highest standards of quality and presentation. Your primary focus will be on leading and mentoring your culinary team, creating innovative menus, and ensuring guest satisfaction through culinary excellence. Additionally, you will oversee food preparation, train staff, and manage kitchen operations to provide consistent, high-quality cuisine. As a Sous Chef, you will play a key role in crafting memorable dining experiences that delight guests and elevate the reputation of our culinary offerings.

Requirements

A combination of on-the-job training and formal education may be acceptable, especially for those with significant hands-on experience.
Certifications in food safety, such as ServSafe, may be required.
2-5 years of culinary experience in a professional kitchen, often in a high-volume or fine-dining establishment.
Previous experience as a line cook or chef de partie, demonstrating strong culinary skills and knowledge of kitchen operations.
Supervisory experience, preferably with at least 2 years in a leadership role such as a senior line cook or junior sous chef.
Experience in menu preparation, food inventory, cost control, and ensuring food quality standards.
Familiarity with food safety and sanitation regulations.
Thorough knowledge of food products, standard recipes, and preparation techniques.
Ability to read, write, and speak English to comprehend and communicate job duties.

Nice To Haves

Culinary Arts Degree or completion of a culinary apprenticeship program (preferred but not always required).
Additional knowledge or training in specific cuisines or specialized culinary techniques is a plus.
Hotel experience preferred
CPR, First Aid and Lifeguard certified.

Responsibilities

Hire, train, supervise, schedule, and lead the culinary team in the preparation, cooking, and presentation of food.
Assign specific tasks to culinary staff to ensure efficient kitchen operations.
Select, train, and supervise kitchen staff to prepare menu items to the highest standards.
Schedule staff to maintain proper kitchen coverage while managing payroll costs.
Ensure the proper receipt, storage (including temperature control), and rotation of food products in compliance with Health Department regulations.
Adhere to control procedures for managing costs and maintaining food quality.
Oversee daily cleaning of walk-in and reach-in boxes to ensure safety standards.
Maintain staff vacation schedules to ensure adequate kitchen staffing.
Report any kitchen equipment requiring repair to the Chef or Engineering department.