Sous Chef - 1919 Restaurant at Condado Vanderbilt Hotel

The Condado Collection

The Condado Collection is a collection of hospitality properties in Puerto Rico, from classic and modern luxury hotels to restaurants and entertainment.

The Condado Vanderbilt is the standard of excellence for luxury resorts in San Juan and the Caribbean. Originally built in 1919, and restored to its distinguished grandeur, it offers unsurpassed gastronomy, exquisite rooms and suites, and personalized service. Our goal is to create experiences and inspire journeys not only for our guests but also for our workforce. We trust that our team members are the key to providing passionate and authentic service. Let's build a collection of memories together!

Key Responsibilities

• Assist the Executive Chef in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.

• Responsible for all aspects of culinary team management, ensuring the quality preparation of all menu items and the proper handling/storage of all food items in accordance with company standards.

• Coordinate the purchase of all food items and develop menus while maintaining approved food and labor costs.

• Demonstrate a practical approach to all products produced in the department, ensuring that quality, presentation, and consistency meet company standards.

• Assist in the development of standardized recipes for all menu items.

• Ensure that recipes are accurate and updated as necessary.

• Ensure that the appropriate amount of products is prepared in accordance with forecasted demand and delivered on time to the designated point of sale for guest enjoyment.

• Responsible for the complete preparation, cleaning, and organization of the department/kitchen areas within the restaurant.

• Stay informed about culinary industry trends.

• Create recipe cards for all menu items and train staff to use them.

• Prepare stations adequately and on time for each service period.

• Ensure the freshness of food and ingredients by checking their quality, following the inventory of old and new items, and rotating stock.

• Estimate food consumption, place orders or requisitions for supplies, and retrieve food from storage as needed.

• Maintain records and accounts.

• Understand the impact of kitchen operations on the overall financial goals of the property.

• Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to the supervisor.

• Complete safety training and certifications.

• Develop and maintain positive working relationships with others, support the team in achieving common goals, and listen and respond appropriately to the concerns of other employees.

• Ensure that the uniform and personal appearance are clean and professional, and maintain the confidentiality of proprietary information.

• Perform other reasonable tasks as requested by the Executive Chef.

Qualifications

• Hospitality oriented

• Minimum 6 years of experience as Sous Chef in a high-volume hotel, restaurant with a kitchen, or in a fine dining environment.

• Management experience.

• Financial knowledge.

• Able to handle difficult situations effectively.

• Able to work quickly and efficiently, especially under pressure.

• Must be able to bend, stoop, stretch, stand for 2-3 hours at a time, and lift objects up to 50 pounds.

• Flexibility to work diverse shifts, including nights, weekends, and holidays.

• Must perform well under pressure, even with minimal supervision.

• Fully bilingual (Spanish and English).

Benefits

• 401(k) Plan

• Employer Contribution to 401(k)

• Medical Insurance

• Vision Insurance

• Dental Insurance

• Life Insurance

• Paid Holidays

The Condado Collection is an equal opportunity employer. We believe in hiring a diverse workforce and maintaining an inclusive and people-centered culture. We are committed to non-discrimination on any protected basis, including disability and veteran status, or any other basis covered by applicable law.