Balfour Miami Beach a Registry Collection Hotel - Sous Chef OEM

Miami, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $70,000.00 - $75,000.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Vision Insurance

short-term disability

long-term disability

Life insurance

Paid Time Off

Employee assistance program

401k Retirement Plan

Daily Pay

Job Description

Aimbridge Hospitality is a leading global third-party hotel management company, providing comprehensive hospitality management and support services across a diverse portfolio of properties. With a focus on operational excellence and guest satisfaction, Aimbridge Hospitality operates a wide range of hotels, resorts, and other lodging establishments. Their commitment to delivering exceptional service experiences is backed by a team of dedicated professionals who strive to uphold the highest standards in the hospitality industry. Known for fostering a dynamic and inclusive work environment, Aimbridge Hospitality supports the growth and development of its employees through robust training programs and competitive benefits packages.

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Job Requirements

Bachelor's degree in culinary arts, hospitality management, or related field
2 to 4 years of experience in a high volume, full service restaurant
Proven leadership and team management skills
Proficiency in Windows Operating Systems and company software applications
Ability to work flexible hours including weekends and holidays
Strong problem-solving and decision-making abilities
Excellent communication and interpersonal skills
Knowledge of food safety and sanitation regulations
Ability to manage budgets and control food costs
Certifications in Food Handling, Alcohol Awareness, CPR and First Aid preferred
Ability to maintain composure under pressure
Commitment to upholding company standards and policies

Job Qualifications

Typically requires a bachelor's degree and 2 to 4 years of experience in a high volume, full service restaurant
Performs work under minimal supervision
Handles complex issues and problems, and refers only the most complex issues to higher-level staff
Possesses comprehensive knowledge of subject matter
Provides leadership, coaching, and/or mentoring to a subordinate group
Must be proficient in Windows Operating Systems, company approved spreadsheets and word processing
Ability to work a flexible schedule
Must be able to convey information and ideas clearly
Must be able to evaluate and select among alternative courses of action quickly and accurately
Must work well in stressful, high pressure situations
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests
Must be able to work with and understand financial information and data, and basic arithmetic functions
Must maintain composure and objectivity while under pressure

Job Duties

Produces innovative and diversified menus that reflect the restaurant's overall vision
Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations
Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively
Designs aesthetic plating presentations
Ensures that hygiene and food safety requirements are met
Maintains kitchen inventory and assigned budget
Approach all encounters with guests and employees in a friendly, service oriented manner
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working
Maintain regular attendance in compliance with Aimbridge Hospitality standards
Comply at all times with Aimbridge Hospitality standards and regulations
Comply with certification requirements such as Food Handlers, Alcohol Awareness, CPR and First Aid
Maintain a friendly and warm demeanor at all times
Ensure that all kitchen personnel fulfill their job functions appropriately
Create menus and food presentation
Address and resolve all customer problems in an efficient and effective manner
Perform spot checks for menu accuracy and taste
Minimize spoilage, waste and over production
Regularly review house counts, forecasts and VIP lists
Monitor all Banquet and Catering activity
Maintain all kitchen inventories
Prepare annual reviews of employees
Assist in the achievement of departmental objectives and goals
Expedite peak meal periods by maintaining a 'hands on' approach
Work within monthly set food cost budget, adjust food requisitions and controls waste
Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology
Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards
Review food sales for accuracy daily
Perform any other duties as requested by the General Manager

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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