Executive Sous Chef

Executive Sous ChefPyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.About our property: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.What you will have an opportunity to do: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:Interacts with guests to obtain feedback on product quality and service levels.Responds to and handles guest problems and complaints.Able to make recommendations to the Executive Chef regarding succession planning.To be aware of all financial budgets and goals.To ensure that guests are always receiving an exceptional dining experience representing care and professionalism.Ensure that all recipes and product yields are accurately costed and reviewed regularly.Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.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.Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view.Ensure that all food preparation equipment is being used safely and correctly. That it is cleaned and maintained accordingly.Ensure that all culinary operations manuals are prepared and always updated.Ensure that the Department's overall operational budgets are strictly adhered too.Ensure that the culinary department adheres to all company policies and procedures.Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.Creative menu planning and correct food preparation for each outlet including banquets.Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.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.To ensure that all food products received are of the required standard and quality and that they are stored and rotated correctly.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.Coach and counsel employees in a timely manner and in accordance with Company policy.To assume responsibility of the entire culinary operation in the absence of the Executive Chef.To maintain and increase the culinary division's morale and employee engagement.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.Maintains an effective collaborative working relationship with all F&B area staff to assure food safety compliance, reduce potential company liability and risk.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.Exercise discretion and independent judgment when evaluating new programs, new services, and new ideasStay abreast of property goals to create support and present departmental goals to executive leadershipContinue to learn and be on the forefront of new technology for the hotel industryCreate 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 standardsProactively seek guest feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experienceManage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guest's satisfactionDevelop collaborative relationships and synergy with all support departments such as Sales, Security, Front Office, F&B and Executive OfficesFoster a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset managementEnsure all accounting, payroll and employee relations matters are handled in compliance with company policyPerform other functions as neededMinimum Qualifications:Culinary Certificate or Degree by an accredited culinary agency preferredServe Safe Certification or equivalent7-10 years experience in a professional kitchen with multi-outlets showing progressionStrong preference for a chef who is familiar with the region and its food landscapeAble to deliver and exceed the expectations of a highly demanding clienteleAbility to maintain all government required licenses, certificates and permitsKnowledge, Skills, and Abilities:Ability to work varied shifts including weekends and holidays.Must possess hearing, visual and sensory abilities to observe and detect emergency situationAbility to distinguish product, taste texture, temperature and presentation and preparationStrong communication skillsStrong leadership skills, ability