Sous Chef

DRIFTWOOD HOSPITALITY MANAGEMENT•Río Piedras, PR

14d•Onsite

About The Position

At Kueros Restaurant, every dish tells a story, one built on history, culture, and the rhythm that moves through everything we do. We're not just plating food; we're setting the beat for an unforgettable guest experience, one course at a time. We're looking for a Sous Chef who's ready to lead that rhythm with our team. This is a key role in our Food & Beverage team. We need someone committed to excellence, who leads by example, and who brings the same energy to a slow Tuesday lunch as they do to a packed holiday weekend. If you're incredibly friendly, customer-centric, love to smile, and know how to have FUN while running a tight kitchen, this is the role for you. Availability matters here. Hospitality doesn't run 9-to-5, and neither do we. This is a management role and requires flexibility to cover dynamic operational needs across AM and PM shifts, including weekends and holidays. If you thrive on variety and energy, you'll feel right at home.

Requirements

Have three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry.
Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
Experienced in high volume restaurant and banquet event operations.
Proven leadership and managerial skills supporting an environment of colleague growth and development.
Capable of managing service recovery and conflict resolution effectively.
Current on all culinary trends and active in the furthering of his/her own culinary development.
Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals.
Computer literate, capable of working with schedules, payroll, purchasing and inventory.

Responsibilities

Expedite peak meal periods by maintaining a "hands on" approach.
Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
Assures timely set up, schedules well trained cooks in all areas in proper uniform.
Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
Assist in the achievement of departmental objectives and goals.
Works within monthly set food cost budget, adjust food requisitions and controls waste.
Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers.
Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments.
Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements.
Personally respond to food-related feedback and ensure proper processes and reports are produced.
Ensure that all kitchen equipment is in good working order and is properly maintained.
Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees.