Freestyle Sous Chef

Scope of position:

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

Position Requirements

- Professional demeanor appropriate for a luxury environment.

- At least 3 years’ experience in a supervisory or leadership role in a in a luxury hotel or fine dining restaurant.

- Strong restaurant operation background.

- Proven track record in high volume concept and effective in providing exceptional customer service and ability to improve the bottom line.

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 the 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 JW Marriott Turnberry Miami Resort & Spa standards.

- Promotes and maintain good associate relations between kitchen, stewarding and dining room personnel.

- Motivate, develop, and train line level associates.

- Ensures all daily rehearsal meetings are conducted.

- Participates in departmental meetings.

- Perform any other reasonable duties as required by management.

Education

- American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities

- Ability to communicate in the English language. Second language is a plus.

- 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).

Physical Requirements

- Physical agility and ability to move quickly in confined spaces.

- Requires standing/walking/reaching and bending throughout shift.

- Ability to push/pull/lift to 50lbs.

- Ability to multitask and give direction under pressure.

- Work in areas of high heat and humidity.