Sous Chef – In Room Dining

About the Resort

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, has returned to Fort Lauderdale. The lush 32-acre waterfront enclave features 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is designed to inspire and relax, delivering exceptional service and refined touches for extraordinary guest experiences. The resort employs over 600 diverse and talented team members to create memorable experiences and stellar service, fostering a caring culture with state-of-the-art facilities, a first-class employee dining room, and a focus on individual welfare and well-being.

About the Role

The In-Room Dining Sous Chef works across disciplines to deliver an exceptional guest dining experience and is accountable for the overall success of daily kitchen operations. This role exhibits culinary talents while leading staff and managing all food-related functions, focusing on excellence in guest dining. The Sous Chef will manage and provide leadership for the Culinary Division, establishing plans of character, integrity, and quality to ensure long-range growth and profitability. Responsibilities include recruiting, menu creation, training implementation, and maintaining processes and standards for a successful opening. This role may also assist other F&B outlets as needed.

Responsibilities

• Coordinate the selection, training, development, and evaluation of employees and managers to meet established cultural and core standards, including long-range strategic planning for outlet operations.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control, focusing on creative cost control and revenue generation to maximize profit.
• Maintain visibility in operations, build relationships with regular guests, and cultivate new patron relationships through effective marketing and personal connections.
• Collaborate with the food and beverage leadership team to design creative menus and amenity options, ensuring an exceptional product.
• Communicate with employees and managers to ensure operational needs are met and attend regular operational meetings for effective coordination between departments.
• Champion change and serve as a role model for innovation.
• Provide direction for all day-to-day kitchen operations, including setting performance standards and monitoring performance.
• Lead, influence, and encourage team members, demonstrating honesty, integrity, and professionalism.
• Ensure property policies are administered fairly and consistently, and review staffing levels to meet guest service, operational, and financial objectives.
• Establish and maintain open, collaborative relationships with employees, soliciting feedback and addressing concerns.
• Supervise and coordinate activities of cooks and food preparation workers, promoting an atmosphere of continual innovation and improvement.
• Plan and execute culinary activations and events.
• Set and maintain goals for the culinary function, including performance, budget, and team goals.
• Monitor the quality of raw and cooked food products to ensure standards are met, including food presentation and decorative displays.
• Ensure compliance with food handling and sanitation standards, including proper food temperature and storage.
• Maintain required food handling and sanitation certifications for employees and uphold purchasing, receiving, and storage standards.
• Provide exceptional customer service by understanding guest needs, offering guidance and feedback, and coaching team members.
• Manage day-to-day operations to meet guest expectations, exemplify excellent customer service, and create a positive atmosphere for guest relations.
• Interact with guests to obtain feedback, manage complaints, and empower employees to deliver excellent service.
• Establish guidelines for employee expectations and ensure ongoing training to meet guest expectations.
• Review guest satisfaction results and other data to identify areas of improvement.
• Identify developmental needs of team members, provide coaching and mentoring, and ensure fair and equitable treatment.
• Train kitchen team members on fundamentals of good cooking and excellent plate presentations.
• Administer performance appraisals for direct report managers and observe service behaviors to provide feedback.
• Manage employee progressive discipline procedures and analyze information to solve problems with the Restaurant Chef.

Qualifications

• High school diploma or GED; 4 years of experience in culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major (preferred).

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• Employee assistance program.
• Paid time off and sick time.
• 401(k) plan with company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality managed properties.