Sous Chef – In Room Dining

About the role

Pier Sixty-Six Resort, South Florida’s beacon of hospitality, invites dedicated, energetic, and polished hospitality enthusiasts to join our team. 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 requires leadership in culinary operations, menu creation, staff training, and maintaining high standards to ensure long-range growth and profitability for the division and hotel. The Sous Chef will also assist other Food & Beverage outlets as needed.

Responsibilities

• Coordinate the selection, training, development, and evaluation of employees and managers to meet established cultural and core standards.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control.
• Maintain visibility in operations, build relationships with guests, and cultivate new patrons through marketing and personal engagement.
• Collaborate with the food and beverage leadership team to design creative menus and amenity options.
• Communicate operational needs in meetings to ensure coordination and cooperation between departments.
• Lead kitchen operations by providing direction, setting performance standards, and monitoring performance.
• Encourage teamwork, mutual trust, and professional behavior among team members.
• Ensure property policies are administered fairly and consistently, and staffing levels meet guest service and financial objectives.
• Supervise and coordinate activities of cooks and food preparation workers.
• Plan and execute culinary activations and events.
• Establish and communicate performance, budget, and team goals.
• Monitor food quality, presentation, and compliance with food handling and sanitation standards.
• Ensure employees maintain required certifications and follow proper food storage and handling procedures.
• Provide exceptional customer service by understanding guest needs, addressing feedback, and resolving complaints.
• Train and mentor kitchen team members on cooking fundamentals and plate presentations.
• Administer performance appraisals and progressive discipline procedures.
• Analyze information and evaluate results to choose the best solutions for operational challenges.

Qualifications

• High school diploma or GED; 4 years' 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.