Sous Chef

Sunny Isles Beach, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $62,267.73 - $74,989.09

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Pay: $62,267.73 - $74,989.09 per year

401(k) matching

Health Insurance

Paid Time Off

Job Description

The Sunny is a distinguished hotel located right on the picturesque sands of Sunny Isles Beach, Florida. Known for its warm and genuine hospitality, thoughtful design, and commitment to creating memorable experiences, The Sunny offers guests a retreat that feels both luxurious and inviting. This hotel is more than just a place to stay—it’s a destination where every detail is curated to ensure guests feel at home and want to return time and again. The team at The Sunny is dedicated to maintaining these high standards, focused on delivering exceptional service and personalized experiences in a vibrant, beachfront setting.
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Job Requirements

At least three years of experience within culinary or a directly related operational area
At least two years of directly related operational management experience at a similar leadership level
Ability to effectively communicate in English
Polished appearance and demeanor
Ability to work varied shifts, including nights, weekends and holidays
At least 18 years of age

Job Qualifications

At least three years of experience within Culinary or a directly related operational area/field
At least two years of directly related operational management experience at a similar leadership level
Advance knowledge of principles and practices
Experience in meeting and exceeding VIP guest’ requests and preparing a custom menu on short term notice
Prior experience of utilizing property management applications (e.g. Purchasing Systems, Kronos, HotSOS, etc.)
Experience managing collective bargaining agreement(s) work groups
Ability to effectively communicate in English
Polished appearance and demeanor
Excellent customer services skills
Ability to successfully lead and mentor a team
Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures
Ability to work varied shifts, including nights, weekends and holidays
At least 18 years of age

Job Duties

The Sous Chef is responsible for assisting the Executive Chef and the Assistant Executive Chef in the daily management of the back of house and personnel functions for assigned venue
The Assistant Chef serves as a role model and mentor to the chefs, line cooks, and kitchen staff and will act as an ambassador for the organization as they promote the employer brand
Everyone works in Security–If you See Something, it is your responsibility to Say Something
You must notify the appropriate department or individual if you feel there is a security concern
Everyone works in EVS–If there is trash on the floor, it is your responsibility to pick it up
If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual
Everyone works in Guest Experience–If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile
If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual
Work alongside Executive Chef, Assistant Executive Chef and Front of House Management in order to achieve or exceed budgeted labor and other cost centers, through proper planning and execution
Manage all aspects of personnel for back of house staff including hiring, training, development, and corrective planning
Achieve daily sales and assigned cost goals
Oversee weekly/monthly inventories and ordering of food and supplies
Assist with food prep, station cooking and plating of food when necessary
Manage inventory, purchasing and receiving both front of house and back of house products
Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards
Develop menu standards and maintain presentation quality
Assist with conducting daily line-ups and/or pre-shift meetings
Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members
Ensure team members adhere to company guidelines as stated in team member training manual and team member handbook
Ensure all core values and property and department standards are implemented and applied
Obtain and maintain position-specific licensing
Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc
Other duties as assigned
Ability to write routine reports, purchase orders, menus and correspondences

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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