Sous Chef – In Room Dining

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

• →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 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. 

• →Monitoring the quality of raw and cooked food products to ensure that standards are met. 
• →Determining how food should be presented and creating decorative food displays. 
• →Recognizing superior quality products, presentations, and flavor. 
• →Ensuring compliance with food handling and sanitation standards. 
• →Following proper handling and right temperature of all food products. 
• →Ensuring employees maintain required food handling and sanitation certifications. 
• →Maintaining purchasing, receiving and food storage standards. 

• Establishing goals including performance goals, budget goals, team goals, etc. 
• Communicating the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. 
• Managing department controllable expenses including food cost, supplies, uniforms, and equipment. 

• Providing and supporting service behaviors that are beyond customer satisfaction and retention. 
• Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. 
• Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers daily. 
• Displaying leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations. 
• Interacting with guests to obtain feedback on product quality and service levels. 
• Responding to and managing guest problems and complaints. 
• Empowering employees to provide excellent customer service. Establishing guidelines so employees understand expectations and parameters. Ensuring employees receive on-going training to understand guest expectations. 
• Reviewing comment cards, guest satisfaction results and other data to identify areas of improvement. 

• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. 
• Ensuring employees are treated fairly and equitably. 
• Training kitchen team members on the fundamentals of good cooking and excellent plate presentations. 
• Administering the performance appraisal process for direct report managers. 
• Observing service behaviors of team members and providing feedback to individuals and or managers. 
• Managing employee progressive discipline procedures for areas of responsibility. 
• Analyzing information and evaluating results with Restaurant Chef to choose the best solution and solve problems. 

• High school diploma or GED; 4 years' experience in culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.