Sous Chef | Hilton Aventura Miami

SHANER•Aventura, FL

6h•Onsite

About The Position

Shaner Hotels, an award-winning hospitality owner-operator and management company, is seeking a Sous Chef for their 208-room, full-service Hilton Aventura Hotel in Miami. The Hilton Aventura is a 4-star property featuring the Gala Restaurant, Muse Bar, a revolving art exhibition, and elegant banquet space. This role offers opportunities for growth and development for individuals at various stages of their hospitality career. The Sous Chef will be responsible for maintaining sanitation and health regulations, ensuring proper equipment use, establishing and training on operational standards, and managing kitchen staff. Key duties include planning, prepping, setting up, and providing quality food service for menu items and specials in designated outlets, as well as directing, training, and monitoring kitchen staff performance. The position also involves maintaining organization, cleanliness, and sanitation of work areas and equipment, and handling guest complaints to ensure satisfaction. The Sous Chef must be available to work a flexible schedule, including weekends, holidays, and varied shifts.

Requirements

Minimum of three years of experience as a line cook
Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
High school graduate or equivalent
Safe food handling certificate.
Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.

Nice To Haves

prior supervisory experience preferred.
certification of culinary training preferred.
Bilingual English/Spanish a plus.

Responsibilities

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Handle guest complaints ensuring guest satisfaction.
Other duties as assigned.
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
Direct, train and monitor performance of kitchen staff.
Maintain organization, cleanliness and sanitation of work areas and equipment.