Sous Chef

DUTIES & FUNCTIONS (See physical requirements section for more information)

* Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals.

* Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.

* Assist in the creation of culinary staff schedules to ensure that demand is met and that kitchen is operating efficiently.

* Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness.

* Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage.

* Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality.

* Establish presentation technique and quality standards for the kitchen.

* Estimate food consumption and demand and order supplies, food, and ingredients accordingly.

* Monitor, control and manage kitchen costs and expenses according to the budget.

* Ensure knowledge of menu and all food products.

* Ensure proper equipment operation/maintenance.

* Manage loss prevention and security of inventory and food items.

* Cook selected items or for select occasions as needed.

* Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.

* Assist catering sales on all special menus and price structures.

General Requirements:

* MUST BE WITHIN DRIVING DISTANCE OF KEY WEST/LOCAL CANDIDATE! We do NOT have any employee housing!!

* Ability to attend to guests, associates and management in an attentive, friendly, courteous and service oriented manner which requires strong customer service as well as written and oral communication skills.

* Must be able to speak, read, write and communicate in English to adequately perform the duties of the job.

* Extensive knowledge of Food and Beverage service standards.

* Strong leadership skills to rally and motivate kitchen staff.

* Outstanding organizational and time management skills.

* Must be detail-oriented in reviewing final food products and general management of the kitchen.

* Ability to multitask, prioritize and delegate daily workload.

* Must be energetic and able to work in a fast-paced environment.

* Must be able to show initiative, including anticipating guest or operational needs.

* Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/attire and nametag.

* Comply with company, hotel and brand standards and regulations to encourage safe and efficient hotel operations.

* High School diploma/GED or equivalent education/experience required.

* A degree in Culinary Management or Hospitality Management preferred

* 3+ years of culinary experience in a full-service hotel environment.

* Food Handler/Safe Serv certification is required.

* Applicable state certifications and brand training as required.

* Proficient computer skills including but not limited to Microsoft Word, PowerPoint, Excel and Outlook and other required systems.

Full-time employees are eligible for company benefits including PTO, medical, vision, and dental insurance, and 401K with employer match.