Barchetta Sous Chef

Omni Hotels & Resorts•Fort Lauderdale, FL

23h•Onsite

About The Position

The Sous Chef is responsible for assisting the Restaurant Executive Chef in the daily leadership and operation of the Barchetta kitchen. This role ensures the highest standards of culinary execution, food safety, team development, and operational excellence while maintaining Omni Hotels & Resorts' commitment to luxury hospitality. The Sous Chef is a hands on leader who leads by example, coaches culinary associates, oversees daily production and service, and ensures every guest receives a consistently exceptional dining experience.

Requirements

Minimum 3–5 years of progressive culinary leadership experience in upscale or fine dining restaurants; Italian steakhouse experience preferred.
At least 1–2 years as a Sous Chef or Kitchen Supervisor.
Strong knowledge of Italian regional cuisine and modern culinary techniques.
Experience with premium steak cookery, seafood, handmade pasta, sauces, and scratch cooking.
Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
Ability to teach employees importance of, and how to greet guests and courteously solve requests.
Ensure that all health standards are consistently maintained.
Ensure all safety and security policies and procedures are followed.
Excellent written and verbal communication skills.
Must be familiar with batch and quantity cooking.
Ability to multi-task and work in fast paced environment.
Ability to produce high volumes of work while maintaining quality per Omni and Barchetta’s standards.
Eye/hand coordination needed to use all kitchen equipment.
Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Candidate must be creative and up to speed on new concepts and food trends.
Serve Safe certified food manager.

Nice To Haves

College education and/or culinary degree preferred.

Responsibilities

Deliver consistent high-quality products to patrons of Barchetta.
Scheduling of staff according to budget and business forecast.
Develop additions to menu.
Oversee production of premium steaks, seafood, handmade pasta, sauces, antipasti, and seasonal menu offerings.
Recruitment, on-boarding and continuous training of culinary associates.
Responsible for product availability for restaurant.
Directs proper sanitation of all kitchen facilities and equipment.
Ensures that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
To maintain control of the standards for purchasing and receiving items.
To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production.
To create recipes and production methods.
Monitors and has hands on control over daily food production.
Monitors safety of staff.
Maintains good working relationship with Front of the House Manager.
Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.
Conducts kitchen department meeting.
Responsible maintaining accurate payroll records for culinary staff.
Other duties assigned by Barchetta's leadership.