Sous Chef

Sous Chef

Follow your passion all the way to paradise at TradeWinds Resort, a consistently rated Tampa Bay Times Top Workplace! TradeWinds features two destination resorts just 200 flip flops from one another along the gorgeous Gulf Coast on St. Pete Beach.

The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. Sous Chef would be responsible to develop and manage all aspects of food preparation and presentation of kitchen operations in a high end casual dining 300 seat restaurant. Work closely with the Chef de Cuisine and Restaurant General Manager to maintain Resort/Restaurant standard in food quality, staffing, safety and budgeting. Provide coaching and supervision of staff.

Responsibilities

• Work with other F&B managers and keep them informed of F&B issues as they arise
• Be an active participant in our passionate purpose and provide superior customer service (internal and external) at all times. Follow The Resort's etiquette guidelines.
• Plan and coordinate the daily operations of all assigned restaurant kitchen facilities.
• Exercise full supervisory authority, directly and indirectly, over 20 cooks and other kitchen staff. Plan and conduct training programs and staff meetings. Plan staffing needs and work schedules in order to meet department goals.
• Monitor all kitchen operations on a regular basis.
• Plan menus for all regular and special events.
• Research, develop, modify, and test all recipes.
• Deal regularly with outside vendors of food, supplies and equipment.
• Supervise food, supply and equipment ordering and inventory control.
• Directly or indirectly supervise all food preparation and production activities. Ensure that the highest quality is maintained. Develop and implement appropriate quality and production controls.
• Prepare various administrative and operating reports and records, such as inventory and production cost reports and time sheets.
• Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs. Proactively resolve budget and personnel issues.
• Set professional guidelines by acting as a role model to all kitchen staff.
• Perform other tasks as assigned.

Qualifications

• Training in a culinary arts school or apprenticeship preferred but not necessary with professional chefs, 5 plus years of relevant professional cooking experience, including supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and other aspects of kitchen management.
• Strong organizational and administrative skills.
• Experience in budget management preferred.
• Excellent leadership and coaching skills.
• Ability to deal effectively with a variety of Company personnel and outside vendors.