Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,600.00 - $64,300.00
Work Schedule
Standard Hours
Benefits
Group medical
Dental
Vision
Life
disability
flexible benefit plan
Employee assistance program
Paid Time Off
401(k) plan with Company Match
Complimentary team member meals
Complimentary room nights at managed properties
Job Description
Pier Sixty-Six Resort in Fort Lauderdale, South Florida, is a prestigious luxury hospitality destination known for its exceptional amenities and world-class service. Nestled in a lush 32-acre waterfront enclave, the resort boasts 325 magnificent guest rooms, suites, and villas alongside an exclusive collection of 91 Private Resort Residences. This iconic resort features 12 unique restaurants and lounges, a luxurious spa, multiple curated pool options, and a vibrant waterfront promenade with retail and dining selections. From the renowned superyacht marina to the iconic spires with its rotating Pier-Top lounge, the resort offers guests an elevated, immersive experience that beautifully blends style,... Show More
Job Requirements
- High school diploma or GED
- minimum 4 years of culinary or related experience
- 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field
- proven culinary leadership and team management skills
- strong knowledge of food safety and sanitation standards
- ability to control labor and operational expenses
- excellent communication and interpersonal skills
- ability to manage guest relationships and resolve complaints
- strong organizational and problem-solving capabilities
Job Qualifications
- 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
Job Duties
- Coordinating the selection, training, development, and evaluation of employees
- controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control
- maintaining visibility in the operation, recognizing and maintaining relationships with regular guests and cultivating relationships with new patrons
- working closely with the food and beverage leadership team to design creative menus and amenity options
- communicating with employees and managers to ensure operational needs are met and attending regular operational meetings
- providing direction for all day-to-day kitchen operations
- providing guidance and direction to subordinates, including setting performance standards and monitoring performance
- encouraging and building mutual trust, respect, and cooperation among team members
- monitoring the quality of raw and cooked food products to ensure standards are met
- ensuring compliance with food handling and sanitation standards
- managing day-to-day operations, ensuring quality, standards and meeting customer expectations
- interacting with guests to obtain feedback on product quality and service levels
- responding to and managing guest problems and complaints
- training kitchen team members on fundamentals of good cooking and excellent plate presentations
- administering the performance appraisal process for direct report managers
- analyzing information and evaluating results with Chef de Cuisine to solve problems
- planning and executing culinary activations and events
- establishing goals including performance goals, budget goals, and team goals
- managing department controllable expenses including food cost, supplies, uniforms, and equipment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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