Sous Chef

Highgate Hotels•St Pete Beach, FL

About The Position

The Sous Chef at TradeWinds Resort is responsible for ensuring that meals from the kitchen meet standards for quality, consistency, eye appeal, taste, and food cost. The role develops and manages food preparation and presentation across kitchen operations in a high-end casual dining restaurant with 300 seats. Working closely with the Chef de Cuisine and Restaurant General Manager, the Sous Chef helps maintain resort and restaurant standards for food quality, staffing, safety, and budgeting. The position provides coaching and supervision to kitchen staff and oversees daily kitchen operations, menus, recipes, purchasing, inventory, production controls, and administrative reporting.

Requirements

At least 4 years of related progressive experience, or graduation from a culinary program with at least 2 years of progressive experience in a hotel or related field.
Knowledge of food and beverage preparation techniques, health department rules and regulations, and liquor laws and regulations.
At least 5 years of relevant professional cooking experience, including supervisory or management experience, or comparable knowledge and skills acquired through education and experience.
Broad and in-depth professional knowledge of food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and kitchen management.
Strong organizational and administrative skills.
Excellent leadership and coaching skills.
Ability to deal effectively with company personnel and outside vendors.
Ability to communicate effectively, verbally and in writing, with employees and guests at all levels.
Ability to listen to, understand, and clarify concerns raised by employees and guests.
Ability to multitask and prioritize departmental functions to meet deadlines.
Ability to handle problems by anticipating, preventing, identifying, and resolving them.
Ability to understand and evaluate complex information and data from various sources.
Ability to maintain confidentiality.
Maintain a warm, friendly, attentive, courteous, and service-oriented demeanor; maintain high standards of personal appearance and grooming, including wearing a nametag.
Long hours are sometimes required.
Medium physical work: exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Nice To Haves

Training at a culinary arts school or completion of an apprenticeship.
Experience in budget management.

Responsibilities

Work with other Food & Beverage managers and keep them informed of Food & Beverage issues as they arise.
Provide superior customer service to internal and external customers and follow the resort’s etiquette guidelines.
Plan and coordinate the daily operations of assigned restaurant kitchen facilities.
Exercise direct and indirect supervisory authority over 20 cooks and other kitchen staff.
Plan and conduct training programs and staff meetings.
Plan staffing needs and work schedules to meet department goals.
Monitor kitchen operations regularly.
Plan menus for regular and special events.
Research, develop, modify, and test recipes.
Work regularly with outside vendors of food, supplies, and equipment.
Supervise food, supply, and equipment ordering and inventory control.
Directly or indirectly supervise food preparation and production activities.
Maintain high standards of food quality and develop and implement quality and production controls.
Prepare administrative and operating reports and records, including inventory and production cost reports and time sheets.
Confer regularly with the Resort Executive Chef, Food & Beverage Director, and Restaurant General Manager to plan, coordinate, and evaluate staff, service, and departmental needs.
Proactively resolve budget and personnel issues.
Set professional standards by serving as a role model to kitchen staff.
Participate in Manager on Duty coverage as required.
Attend required hotel meetings and training, maintain regular attendance, and comply with hotel standards and regulations.
Maximize productivity, identify problem areas, and assist with implementing solutions.
Perform other tasks and duties as assigned or requested by management.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law