Sous Chef - Stadium Club - Caribe Royale Orlando Hotel

Caribe Royale

30d•Onsite

About The Position

The Sous Chef is responsible for the food quality, guest satisfaction, associate training, kitchen cleanliness, food cost, and safe working environment. He/she is accountable for the delegation of daily tasks, and communicating to associates in regard to business matters, specials, food quality, food presentation, cleanliness, and other standards.

Requirements

Professional demeanor appropriate for a resort environment.
At least 3 years' experience in a supervisory or leadership role in a resort hotel or fine dining restaurant.
Strong restaurant operation background.
Proven track record in high volume concepts and effective in providing exceptional customer service and ability to improve the bottom line.
A food handling (ServSafe) certification must be completed within the first 90 days of employment.
Ability to operate a motor vehicle.
American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from a recognized culinary institute and equivalent experience.
Ability to communicate in the English language.
Knowledge of proper chemical handling, cleaning techniques, and use of equipment machinery.
Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Nice To Haves

Second language is a plus.

Responsibilities

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
Estimates daily production needs on a weekly basis and communicates production needs to kitchen Associates daily.
Assists Chef de Cuisine with all kitchen operations and preparation.
Complies with all local, state and federal (e.g. OSHA, ASI and Health Department) regulations.
Assists in determining how food should be presented and creates decorative food displays.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Operates and maintains all department equipment and reports malfunctions.
Maintains purchasing, receiving and food storage standards.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Maintains the productivity level of Associates.
Ensures property policies are administered fairly and consistently.
Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
Keeps production of food at an adequate level that does not result in excessive leftovers and waste.
Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and Caribe Royale Orlando Hotel standards.
Promotes and maintains good associate relations between the kitchen, stewarding, and dining room personnel.
Motivate, develop, and train line-level associates.
Ensure all daily rehearsal meetings are conducted.
Participates in departmental meetings.
Perform any other reasonable duties as required by management.