Resort Sous Chef

Sanibel Harbour Marriott Resort and Spa•Fort Myers, FL

About The Position

The Sous Chef is responsible for food quality, guest and employee satisfaction, employee training, kitchen cleanliness, food costs, payroll cost control, and maintaining a safe working environment. The role delegates work and ensures the culinary team follows food specifications and delivers excellent food quality, temperature, and presentation. The Sous Chef reports to the Resort Executive Chef and Director of Food and Beverage. The position requires active kitchen leadership, including supervising and scheduling staff, supporting training and development, monitoring colleague performance, and working skillfully at each station on the team. The Sous Chef helps maintain a clean, organized kitchen and refrigerators, supports high-volume food production, controls waste, and communicates product needs for upcoming functions. Business demands determine work hours and schedules, and attendance and punctuality are required. The Sous Chef must follow property service, grooming, uniform, and safety standards, including applicable OSHA practices and assigned PPE requirements.

Requirements

Must have a work permit to work in the USA.
Must be able to work independently and exercise sound judgment within established guidelines.
At least 2 years of experience at a management or supervisory level in a luxury hotel or fine dining restaurant.
Must possess outstanding guest service skills, professional presentation, and sophisticated communication skills.
Must be proficient in spoken and written English.
Must be able to handle multiple tasks in an intense, changing environment and work well in stressful, high-pressure situations.
Must be flexible in terms of working hours.
Must be physically able to lift, push, and pull items up to 50 pounds and stand and walk for an extensive period.
Must maintain composure and objectivity under pressure and effectively handle workplace problems.
Must be able to anticipate, identify, prevent, and solve problems as necessary.
Must be able to assimilate complex information and data from disparate sources and adjust or modify it to meet particular needs.
Must be knowledgeable in computer programs such as Word and Excel.
Must effectively listen to, understand, and clarify concerns and issues raised by coworkers and guests.
Must supply basic tools of the trade, including a chef’s knife, paring knife, and peeler.
Must meet attendance and timeliness requirements and follow property service, grooming, uniform, and safety standards.

Nice To Haves

Culinary degree preferred.
Knowledge of a language besides English is a plus.

Responsibilities

Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag.
Interact with guests and employees in a friendly, service-oriented manner.
Comply with company standards and regulations that support safe and efficient hotel operations.
Follow the Resort’s telephone etiquette standards and Occupational Health & Safety regulations.
Ensure kitchen equipment and the kitchen are clean.
Supervise and schedule staff, including holding pre-shift meetings.
Ensure cooks promptly prepare food items to the required specifications.
Keep refrigerators and the kitchen clean and organized, with food items labeled and dated, to support high-volume production and company goals.
Maintain an effective employee training program and help colleagues remain productive.
Keep food production at an appropriate level to avoid excessive leftovers and waste.
Inform the team and supervisors about special products needed for upcoming functions.
Stay current with trends and motivate and inspire the team.
Assist other teams within the department when needed.
Support and instruct kitchen team members and contribute to ongoing colleague training and development as directed by the Executive Chef and Sous Chefs.
Monitor colleague performance and inform Chefs of concerns or challenges.
Take an active leadership role and be skilled at each station within the team.
Supply basic tools of the trade, such as a chef’s knife, paring knife, and peeler.
Perform other duties as required.
Adhere to property service, grooming, and uniform standards, maintaining a neat and clean appearance.
Follow OSHA safety practices and wear assigned personal protective equipment as needed.
Meet attendance and punctuality requirements; work hours and schedules are determined by business demands.