Jr. Sous Chef – Cafeteria

South Florida's beacon of hospitality, Pier Sixty-Six Resort has reopened its doors in Fort Lauderdale, welcoming guests once again to the famed superyacht marina and the iconic spires of the rotating Pier-Top lounge. A new world of elevated experiences has unfolded around it. The lush 32-acre waterfront enclave is home to an extraordinary luxury resort featuring 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 has assembled over 600 diverse and talented Team Members who bring Pier Sixty-Six to life, upholding a legacy of memorable experiences and stellar service for our guests and residents. We are committed to 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 wellbeing.

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

We currently have an opportunity for a well-rounded and seasoned Jr. Sous Chef to join our Pier Sixty-Six Resort team! Focusing on our team members cafeteria, within an exquisite ambiance, the chef will drive the culinary experience toward excellence for our team.

The Cafeteria Jr. 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 Cafeteria Jr. Sous Chef will focus on the Team member dining experience toward excellence.

Reporting to the Executive Chef of Banquets, position 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 individual will follow the efforts in recruiting and menu creation, implementation of training, processes, and standards for a successful operation.

This role will require assisting other F&B Outlets as needed.

• Coordinating the selection, training, development, and evaluation of employees through effective management and leadership to ensure that established cultural and core standards are met.
• 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 department.
• Maintaining visibility in the operation
• Communicating with employees and managers to ensure operational needs are met.

• Providing direction for 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 Executive Chef of Banquets, 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 employees do the same within the team.
• Soliciting employee feedback, utilizes an  open door  policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervising and coordinates activities of cooks and workers engaged in food preparation.
• Promoting an atmosphere of continual innovation and improvement.
• Effectively plan and execute culinary activations and events in partnership with People Services.

• Communicating the importance of safety…