Julene Restaurant Sous Chef

Sous Chef
The Sunny – Sunny Isles Beach, Florida
Full-Time | Opening Team
About The Sunny
Sitting right on the sand in Sunny Isles Beach, The Sunny is more than a hotel—it’s a place shaped by genuine hospitality, thoughtful design, and the kind of moments people want to return to. And we’re building a team who knows how to bring that feeling to life, one exceptional guest experience at a time.

The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue. The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand.

Every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities. 

 

• Everyone is an Ambassador– It is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
• Everyone works in Safety–If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
• Everyone works in Security–If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
• Everyone works in EVS–If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
• Everyone works in Guest Experience–If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

What you will be doing: Includes, but not limited to:

• Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution.
• Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning.
• Achieve daily sales and assigned cost goals.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Assist with food prep, station cooking and plating of food when necessary.
• Manage inventory, purchasing and receiving both front of house and back of house products.
• Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
• Develop menu standards and maintain presentation quality.
• Assist with conducting daily line-ups and/or pre-shift meetings.
• Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members.
• Ensure team members adhere to company guidelines as stated in team member training manual and team member handbook.
• Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc.
• Other duties as assigned.

What we are looking for:
Required:

• At least two years of directly related operational management experience at a similar leadership level.
• Advance knowledge of principles and practices
• Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice.
• Ability to write routine reports, purchase orders, menus and correspondences.
• Experience managing collective bargaining agreement(s) work groups.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to successfully lead and mentor a team.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• At least 18 years of age.

Preferred:

• Degree in Culinary Arts or a related field.
• Previous experience in catering and banquet operations.
• Previous experience in a large, luxury resort setting.