Sous Chef

Trump Miami Resort Management LLC• Doral, FL, US, FL

7h•Onsite

About The Position

This position assists the Executive Chef in managing kitchen operations, including staff supervision, menu development, cost control, and ensuring food quality and safety standards are met. The Sous Chef plays a key role in training, scheduling, and motivating the culinary team, while also interacting with guests and other departments to ensure efficient service and guest satisfaction.

Requirements

Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Extensive knowledge of food products, standard recipes, and proper preparation.
Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.
Ability to read, write, speak English to comprehend and communicate job functions.
Ability to safely operate complex food preparation machinery.
Ability to work in confined spaces.
Ability to supervise a large staff and accomplish goals on a timely basis.
Ability to work in an environment with extreme temperature ranges (hot and cold).
Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef.
Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time.
Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts.
Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation.
Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
High school education required.
Minimum of 3 years of culinary schooling.
Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes.
Must be able to obtain state health department certificate for food safety, sanitation.

Nice To Haves

CPR/First Aid certification preferred.
Additional language ability is strongly preferred.

Responsibilities

Train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food.
Listen actively and communicate clearly while interacting with guests to promote food products and direct staff activities.
Analyze feedback from clients and associates, make judgments, and take action to implement suggestions for improvement.
Maintain working rapport with all hotel staff for efficient operation and service to the guest.
Organize and conduct meetings with the culinary team.
Monitor team performance, product quality, and production flow; foster continuous improvement.
Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations.
Confer with the F&B Director regarding any new selections and changes.
Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes.
Assist Executive Chef in estimating annual food budget.
Dine at local restaurants to observe the latest trends in food presentation/pricing.
Monitor outlets during peak periods to oversee production flow and presentation.
Maintain vacation schedule for proper staffing.
Report any equipment in need of repair or replacement to Property Operations.
Perform other duties as requested, such as VIP parties and staff meetings.