Sous Chef

About the role

Arlo Hotels, an independent lifestyle hotel, is seeking a dynamic Sous Chef to join its team. Located in the vibrant Wynwood district of Miami, this position offers a unique opportunity to contribute to the creation of a sense of awe and leave a lasting impression on guests.

Responsibilities

• Must be able to work every station on the line and adhere to the same standards as the line cooks
• In charge of Department of Health and temperature check lists three times daily
• Overseeing and driving their workgroups production and/or service
• Interviewing candidates for their workgroup along with Executive Sous Chef
• Evaluating while working with kitchen trails
• Training of their workgroup
• Verify all employees are properly adhering to timekeeping standards
• Organize all prop lists for their workgroup
• Maintenance of an Inventory type
• Monitor and correct schedule if overtime is approaching for their workgroup
• Assist chef in biannual employees evaluations in their workgroup
• Execution of banquets/events during their service and assist with pastry as needed
• Review any equipment issues and record in maintenance log
• Expedite their workgroups service
• Work with the Executive Sous Chef to create new menu items to present to the Executive Chef
• Monitoring and updating all Department of Health and temperature logs
• Complete daily walk through to verify all health department best practices are being followed and all items are to temp
• Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their workgroup
• Responsible for maintaining an up to date Food handlers permit
• Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations
• Follow and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook
• Act as an ambassador to Arlo Hotels Culture

Requirements

• Must have 10 years + cooking experience in a high volume restaurant or hotel kitchen
• Must have 2 years of management experience
• Must be proficient in the English language (both speaking and writing)
• Must be able to lift 50 lbs.
• Must be able to stay on your feet for 8 hours plus
• Knowledge: Must have great knife skills in all butchery and knife cuts of any kind, extensive knowledge in all aspects of a professional kitchen, extensive knowledge of the Department of Health’s codes and regulations
• Certifications: ServSafe certificate

Qualifications

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.