Sous Chef – In Room Dining

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining.

Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and, most importantly, a focus on you as an individual, including your welfare and well-being.

Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you

The In room Dining Sous Chef works across disciplines to deliver an exceptional experience and is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. The In Room Dining Sous Chef will focus on the guest dining experience toward excellence.

Sous Chef In Room Dining will manage and provide leadership and management for the Culinary Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel. This position requires doing recruiting and menu creation, implementation of training, processes, and standards for a successful opening. This role will require assisting other F&B Outlets as needed.

• Coordinating the selection, training, development, and evaluation of employees and managers in the restaurant through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Maintaining visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships.
• Working closely with the food and beverage leadership team to design creative menus, and amenity options while ensuring an exceptional product.
• Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.

Leading Kitchen Operations

• Providing direction for all day-to-day operations.
• Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making at the direction of the Restaurant Chef demonstrates honesty/integrity; leads by example.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate the highest level of professional behaviors.
• Ensuring property policies are administered fairly and consistently.
• Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishing and maintaining an open, collaborative relationship with employees and ensuring…