Sous Chef

Miami, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Up to $70,000.00

Work Schedule

Standard Hours

Benefits

401(k)

401(k) matching

Dental Insurance

Food provided

Health Insurance

Paid Time Off

Referral program

Tuition Reimbursement

Vision Insurance

Job Description

HEI Hotels and Resorts is a renowned hospitality company committed to creating inclusive and diverse workplace cultures. Known for its dedication to excellence, HEI operates in the hotel management industry, providing top-tier services across a variety of well-established hotel brands. With a strong emphasis on employee development and customer satisfaction, HEI is recognized as an employer of choice for professionals seeking growth in hospitality.

This particular role is a Full-time Kitchen Manager position at one of HEI's hotel properties, offering a competitive annual salary of up to $70,000. The Kitchen Manager is responsible for overseeing the procurement, production, preparation, and... Show More

Job Requirements

Two or more years of post-high school education
five or more years of employment in a related position
hotel experience preferred
advanced knowledge of principles and practices within food profession
knowledge of hotel operations including marketing, security, safety, labor relations, business plans, repairs, maintenance, budgeting, quality assurance, hospitality law, and planning
leadership skills
ability to work under deadlines
effective communication skills

Job Qualifications

Two or more years of post-high school education, culinary education preferred
five or more years of experience in related position
hotel experience preferred
advanced knowledge of food profession principles and practices
knowledge of hotel operations including marketing plans, safety programs, labor relations, business planning, maintenance, budgeting, quality assurance, hospitality law, and long-range planning
leadership skills to motivate and develop staff
effective verbal and written communication skills

Job Duties

Manage daily production, preparation, and presentation of all food for hotel restaurant(s) and room service
manage human resources including interviewing, hiring, scheduling, training, developing, coaching, and conducting performance reviews
schedule and manage maintenance and sanitation of kitchen and equipment
monitor, analyze, and control labor and food costs
promote accident prevention program to minimize liabilities
assist Executive Chef in menu creation, costing, and implementation
assume Executive Chef responsibilities in their absence

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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