Scope of position:

The Sous Chef is responsible for the food quality, customer satisfaction, employee training, kitchen cleanliness, food cost and safe working environment. He/she is accountable for the delegation of daily tasks, and communicating to associates in regards to business matters, specials, food quality, food presentation, cleanliness, and other standards.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• At least 3 years’ experience in a supervisory or leadership role in a in a luxury hotel or fine dining restaurant.
• Strong restaurant operation background.
• Proven track record in high volume concept and effective in providing exceptional customer service and ability to improve the bottom line.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen Associates daily.
• Assists Chef de Cuisine with all kitchen operations and preparation.
• Complies with the all local, state and federal (e.g. OSHA, ASI and Health Department) regulations.
• Assists in determining how food should be presented and creates decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Maintains purchasing, receiving and food storage standards.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Maintains the productivity level of Associates.
• Ensures property policies are administered fairly and consistently.
• Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
• Keeps production of food at an adequate level that does not result in excessive leftovers and waste.
• Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort & Spa standards.
• Promotes and maintain good associate relations between kitchen, stewarding and dining room personnel.
• Motivate, develop, and train line level associates.
• Ensures all daily rehearsal meetings are conducted.
• Participates in departmental meetings.
• Perform any other reasonable duties as required by management.

Education

• American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing/walking/reaching and bending throughout shift.
• Ability to push/pull/lift to 50lbs.
• Ability to multitask and give direction under pressure.
• Work in areas of high heat and humidity.