Jr. Sous Chef - Cafeteria

Overview

South Floridas beacon of hospitality Pier Sixty-Six Resort has reopened its doors in Fort Lauderdale welcoming guests once again to the famed superyacht marina and the iconic spires of the rotating Pier-Top lounge. A new world of elevated experiences has unfolded around it. The lush 32-acre waterfront enclave is home to an extraordinary luxury resort featuring 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 impeccably designed to both inspire and relax. All are met with exceptional service and refined touches resulting in extraordinary experiences. The Resort has assembled over 600 diverse and talented Team Members who bring Pier Sixty-Six to life upholding a legacy of memorable experiences and stellar service for our guests and residents. We are committed to a caring culture for our team with state-of-the-art facilities a first-class employee dining room and most importantly a focus on you as an individual including your welfare and wellbeing. Pier Sixty-Six invites dedicated energetic and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages comprehensive benefits and a culture that honors and respects you

We currently have an opportunity for a well-rounded and seasoned Jr. Sous Chef to join our Pier Sixty-Six Resort team!. Focusing on our team members cafeteria within an exquisite ambiance the chef will drive the culinary experience toward excellence for our team.

The Cafeteria Jr. Sous Chef works across disciplines to deliver an exceptional experience and is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. The Cafeteria Jr. Sous Chef will focus on the Team member dining experience toward excellence.

Reporting to the Executive Chef of Banquets position will manage and provide leadership and management for the Culinary Division by establishing plans of character integrity and quality which result in the long-range continued growth and profitability of the division and Hotel. This individual will follow the efforts in recruiting and menu creation implementation of training processes and standards for a successful operation. This role will require assisting other F&B Outlets as needed.

Responsibilities

Coordinating the selection training development and evaluation of employees through effective management and leadership to ensure that established cultural and core standards are met.

Controlling labor and operating expenses through effective planning budgeting purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit department.

Maintaining visibility in the operation

Communicating with employees and managers to ensure operational needs are met.

Leading Kitchen Operations

Providing direction for day-to-day operations.

Providing guidance and direction to subordinates including setting performance standards and monitoring performance.

Utilizing interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision-making at the direction of the Executive Chef of Banquets demonstrates honesty/integrity; leads by example.

Encouraging and building mutual trust respect and cooperation among team members.

Serving as a role model to demonstrate the highest level of professional behaviors.

Ensuring property policies are administered fairly and consistently.

Reviewing staffing levels to ensure that guest service operational needs and financial objectives are met.

Establishing and maintaining an open collaborative relationship with employees and ensuring employees do the same within the team.

Soliciting employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Supervising and coordinates activities of cooks and workers engaged in food preparation.

Promoting an atmosphere of continual innovation and improvement.

Effectively plan and execute culinary activations and events in partnership with People Services.

Setting and Maintaining Goals for Culinary Function and Activities

Communicating the importance of safety procedures detailing procedure codes ensuring employee understanding of safety codes monitoring processes and procedures related to safety.

Managing department controllable expenses including food cost supplies uniforms and equipment.

Ensuring Culinary Standards and Responsibilities are Met.

Monitoring the quality of raw and cooked food products to ensure that standards are met.

Determining how food should be presented and creating decorative food displays.

Recognizing superior quality products presentations and flavor.

Ensuring compliance with food handling and sanitation standards.

Following proper handling and right temperature of all food products.

Ensuring employees maintain required food handling and sanitation certifications.

Maintaining purchasing receiving and food storage standards.

Ensuring Exceptional Customer Service

Providing and supporting service behaviors that are beyond customer satisfaction and retention.

Improving service by communicating and assisting individuals to understand internal guest needs providing guidance feedback and individual coaching when needed.

Managing day-to-day operations ensuring the quality standards and meeting the expectations of the customers daily.

Displaying leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for internal guest relations.

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

Responding to and managing guest problems and complaints.

Empowering employees to provide excellent customer service. Establishing guidelines so employees understand expectations and parameters. Ensuring employees receive on-going training to understand guest expectations.

Reviewing comment cards and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

Identifying the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.

Ensuring employees are treated fairly and equitably.

Training kitchen team members on the fundamentals of good cooking and excellent plate presentations.

Administering the performance appraisal process for direct reports.

Observing service behaviors of team members and providing feedback to individuals.

Managing employee progressive discipline procedures for areas of responsibility.

Analyzing information and evaluating results with Executive Chef of Banquets to choose the best solution and solve problems.

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.

As a valued member of the CoralTree team you will receive a comprehensive benefits package that includes:

Group medical dental vision life and disability benefits.

Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement

An employee assistance program

Paid time off/sick time

Participation in a 401(k) plan with a company match

Complimentary team member meals

Complimentary room nights at CoralTree Hospitality managed properties.

Join us in creating unforgettable experiences for our guests building vibrant communities and shaping the future of travel and hospitality. #piersixtysixresort

Required Experience:

Junior IC