Sous Chef

DRIFTWOOD HOSPITALITY MANAGEMENT•West Palm Beach, FL

10d•Onsite

About The Position

Direct and supervise the efficient operation of food production areas. In conjunction with the Executive Chef, supervise and assist with preparing food items according to standardized recipes while maintaining high standards for appealing, appetizing products. Ensure cleanliness, sanitation, and safety in kitchen, work, and storage areas while minimizing waste and maximizing the cost-to-production ratio. The role expedites peak meal periods through hands-on involvement; monitors food outlets, buffets, stations, and displays for creativity, quality, cleanliness, and food safety; and ensures timely setup and appropriately staffed, well-trained, uniformly dressed cooks. It supports restaurant and banquet managers, convention and group food service, and coordination with hotel departments. The Sous Chef contributes to departmental goals and budgets, manages requisitions and waste, oversees staff restaurant menu creation, maintains kitchen equipment, responds to food-related feedback, and participates in hotel and department meetings and community or media opportunities. The hotel operates 24 hours a day, seven days a week, so operational demands may vary shift days, start times, and weekly hours.

Requirements

At least three years of progressive experience in hotel Food & Beverage or another successful F&B service industry; alternatively, a culinary degree and at least two years of progressive experience in hotel Food & Beverage or another successful F&B service industry.
Create and plan meals and menus for restaurants, outlets, and catered events.
Experience in high-volume catering with hotel top brands and fine dining.
Leadership and managerial skills that support colleague growth and development, interdepartmental teamwork, and exceptional customer service.
Current knowledge of culinary trends and active pursuit of personal culinary development.
Creativity, strong service skills, and demonstrated ability to energize a diverse team of culinary professionals.
Computer literacy.
Ability to stand, walk, and/or sit and continuously perform essential job functions for an eight-plus-hour shift.
Frequent twisting, bending, stooping, and reaching.
Frequent talking, hearing, seeing, and smiling.

Responsibilities

Direct and supervise food production areas.
Supervise and assist with preparation of food items according to standardized recipes and quality standards.
Maintain cleanliness, sanitation, and safety in kitchen, work, and storage areas; minimize waste and maximize the cost-to-production ratio.
Take a hands-on approach to expediting peak meal periods.
Monitor food outlets, buffets, stations, and displays for creativity, quality, cleanliness, and food safety.
Ensure timely setup and schedule well-trained cooks in all areas and in proper uniform.
Assist the Outlet-Restaurant Manager and Banquet Manager with daily and weekly duties as needed.
Assist food and beverage services for conventions and group activities, coordinating with other hotel departments to facilitate agreed services.
Work with Food and Beverage subordinates and other departments to ensure operations run smoothly and on schedule and to improve practices and services.
Assist in achieving departmental objectives and goals.
Work within the monthly food cost budget, adjust food requisitions, and control waste.
Oversee creation of the staff restaurant menu and maintain product quality.
Promote kitchen teamwork and strong working relationships with supporting departments.
Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
Ensure compliance with municipal and state hygiene and security laws and health and safety requirements.
Respond personally to food-related feedback and ensure appropriate processes and reports are completed.
Ensure kitchen equipment is in good working order and properly maintained.
Participate in Department Head and Food & Beverage meetings, hold regular departmental communication meetings, and support colleagues' participation in hotel committees.