Sous Chef

Pyramid Global Hospitality

13d•Onsite

About The Position

The Sous Chef helps lead culinary operations at Arlo Wynwood, a 217-room hotel with a destination restaurant, three bars, a café, a rooftop pool and bar, and meeting and event spaces. The role supports the Executive Chef and may perform any function within the culinary department, including cooking and stewarding. The Sous Chef helps attract, retain, and motivate culinary talent; maintains daily kitchen operations and food safety; and assists with menu development and cost management.

Requirements

At least 3 years of experience as a cook in a high-volume professional kitchen.
Basic knowledge of food allergies.
Full knowledge of correct cooking temperatures for vegetables and proteins.
Must provide the cutting tools needed for the job and a calibrated food-grade thermometer.
Full knowledge of state health codes and the EcoSure food safety and health report.
Active food handler certification.
Strong organizational skills.
Ability to work independently.
Ability to work long hours, including weekends and holidays.
Ability to stand for long periods.
Ability to lift at least 50 pounds.
Must be at least 21 years of age.
Desire to exceed expectations and an energetic personality.

Nice To Haves

College graduate in the culinary arts.
Familiarity with basic and advanced cooking methods.

Responsibilities

Attract, retain, and motivate culinary talent.
Act in the Executive Chef’s absence to complete daily ordering using current par levels for all outlets, the employee cafeteria, and banquets.
Perform functions within the culinary department as needed, including cooking and stewarding.
Conduct daily kitchen walkthroughs and recommend corrections, repairs, cleanliness improvements, or other changes as needed.
Hold daily team meetings to review preparation and communicate pertinent information.
Attend weekly food and beverage, BEO, and leadership meetings, as well as monthly safety meetings, representing the culinary team.
Set a positive example for the culinary team.
Manage department finances, analyze and control costs, and manage the budget to support a profitable operation.
Apply thorough food-allergen knowledge and respond to guests with allergies with a high sense of urgency.
Work with the culinary team to keep prep sheets updated and ensure they are used properly each day.
Guide nightly cleaning of kitchen areas and follow up with the PM stewarding crew to ensure the dish area is clean and organized for the next day’s service.
Assist the Executive Chef with creating, costing, and implementing seasonal and special menus.