Executive Sous Chef

Executive Sous Chef Position at Arlo Wynwood

Welcome to Arlo Wynwood, a vibrant property in the Pyramid Global Hospitality portfolio located in the heart of Miami's Wynwood neighborhood. Featuring 217 guest rooms and 14,000 sq ft of meeting and event space, the hotel reflects the creative energy of its surroundings through an eclectic design and a strong connection to Wynwood's renowned arts and culture scene. At Arlo Wynwood, team members have the opportunity to work within a dynamic operation featuring a destination restaurant, three bars, a café, rooftop pool and bar, and a variety of meeting and event spaces. This diverse environment creates opportunities to build experience across multiple areas of hospitality while contributing to the welcoming, community-focused atmosphere that defines the property. As part of Pyramid Global Hospitality, you'll join a People First culture that values collaboration, professional development, and opportunities for growth. Whether you're beginning your hospitality career or ready for your next step, we invite you to explore opportunities at Arlo Wynwood and join our Pyramid Family.

The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal candidate will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Support senior leadership by developing and assuming key management responsibilities. Assume the role of liaison between all departments within the culinary division and all other hotel departments. Develop and implement creative menu items that adhere to brand standards. Plan, coordinate & implement special events. Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring. Lead and coach the team towards achieving exceptional guest service and employee satisfaction results. Monitor food production, ordering, cost, quality and consistency on a daily basis ensuring financial performance and control. Ensure proper safety and sanitation of all kitchen facilities and equipment. Organize and facilitate departmental meetings, training and goals setting. The Executive Sous Chef reports directly to the Executive Chef.

Duties and Responsibilities:

o Interacts with guests to obtain feedback on product quality and service levels.

o Responds to and handles guest problems and complaints.

o Able to make recommendations to the Executive Chef regarding succession planning.

o To be aware of all financial budgets and goals.

o To ensure that guests are always receiving an exceptional dining experience representing care and professionalism.

o Ensure that all recipes and product yields are accurately costed and reviewed regularly.

o Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

o Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

o Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view.

o Ensure that all food preparation equipment is being used safely and correctly. That it is cleaned and maintained accordingly.

o Ensure that all culinary operations manuals are prepared and always updated.

o Ensure that the Department's overall operational budgets are strictly adhered too.

o Ensure that the culinary department adheres to all company policies and procedures.

o Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.

o Creative menu planning and correct food preparation for each outlet including banquets.

o Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

o To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.

o To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.

o To manage associates fairly and take a personal interest in knowing all culinary associates. No angry plate throwing chefs, only good-natured friendly attitude fits in our culture. Must project a positive and motivated attitude among all associates, even in stressful situations.

o To ensure that all food products received are of the required standard and quality and that they are stored and rotated correctly.

o Ensure that weekly work schedules and annual leave planners are administered and filed correctly. That requested time off is distributed fairly amongst the culinary team.

o Coach and counsel employees in a timely manner and in accordance with Company policy.

o To assume responsibility of the entire culinary operation in the absence of the Executive Chef.

o To maintain and increase the culinary division's morale and employee engagement.

o Responsible for maintaining a positive food safety culture, helping operations achieve active managerial control by demonstrating knowledge with a focus on brand protection through education and collaboration.

o Maintains an effective collaborative working relationship with all F&B area staff to assure food safety compliance, reduce potential company liability and risk.

o Provide ongoing support of the employee health wellness program and exclusions for ill employees and return to work restrictions, including communication and support with all key stakeholders in the process.

o Exercise discretion and independent judgment when evaluating new programs, new services, and new ideas

o Stay abreast of property goals to create support and present departmental goals to executive leadership

o Continue to learn and be on the forefront of new technology for the hotel industry

o Create ways to further enrich the guest experience by continuously reviewing, implementing and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards

o Proactively seek guest feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience

o Manage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guest's satisfaction

o Develop collaborative relationships and synergy with all support departments such as Sales, Security, Front Office, F&B and Executive Offices

o Foster a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset management

o Ensure all accounting, payroll and employee relations matters are handled in compliance with company policy

o Perform other functions as needed

What are we looking for?

Minimum Qualifications:

o Culinary Certificate or Degree by an accredited culinary agency preferred

o Serve Safe Certification or equivalent

o 7-10 years experience in a professional kitchen with multi-outlets showing progression

o Strong preference for a chef who is familiar with the region and its food landscape

o Able to deliver and exceed the expectations of a highly demanding clientele

o Ability to maintain all government required licenses, certificates and permits

Knowledge, Skills, and Abilities:

o Ability to work varied shifts including weekends and holidays.

o Must possess hearing, visual and sensory abilities to observe and detect emergency situation

o Ability to distinguish product, taste texture, temperature and presentation and preparation

o Strong communication skills

o Strong leadership skills, ability to motivate teams to produce consistently great food

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.