Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,600.00 - $64,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee dining
Career development opportunities
Competitive wages
Job Description
Pier Sixty-Six Resort is a premier luxury resort in Fort Lauderdale, South Florida, known as a beacon of hospitality in the region. This iconic resort boasts a sprawling 32-acre waterfront estate that features 325 exquisitely designed guest rooms, suites, and villas. It also houses an exclusive collection of 91 Private Resort Residences, alongside 12 distinguished restaurants and lounges. The resort provides a diversified palette of amenities including a luxurious spa, bespoke pool options, and a waterfront promenade with retail and dining experiences. Renowned for its exceptional service, Pier Sixty-Six Resort melds impeccable design with refined, attentive hospitality to deliver extraordinary... Show More
Job Requirements
- High school diploma or equivalent
- Several years of culinary experience preferably in a supervisory or leadership role
- Demonstrated ability to manage kitchen operations and staff
- Knowledge of food safety and sanitation regulations
- Ability to work flexible hours including evenings, weekends, and holidays
- Strong organizational and multitasking abilities
- Excellent communication skills
- Commitment to delivering exceptional guest service
- Physical stamina to stand for long periods and perform kitchen duties
Job Qualifications
- Proven experience in a culinary leadership role
- Knowledge of fine dining and contemporary culinary techniques
- Strong leadership and team management skills
- Excellent communication and interpersonal skills
- Ability to develop and execute creative menus
- Understanding of cost control, budgeting and inventory management
- Experience with food safety and sanitation standards
- Ability to plan and execute culinary events
- High school diploma or culinary degree preferred
Job Duties
- Coordinate the selection, training, development, and evaluation of employees in the restaurant through effective management and leadership to ensure that established cultural and core standards are met
- Control labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
- Maintain visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons
- Work closely with the food and beverage leadership team to design creative menus and amenity options while ensuring an exceptional product
- Communicate with employees and managers to ensure operational needs are met and attend regular operational meetings to ensure effective coordination and cooperation
- Lead kitchen operations by providing direction for all day-to-day operations and guidance to subordinates including setting performance standards and monitoring performance
- Ensure culinary standards and responsibilities are met by monitoring the quality of raw and cooked food products and ensuring compliance with food handling and sanitation regulations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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