Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Group medical
Dental
Vision
Life
And disability benefits
pre-tax 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 is a premier hospitality destination located in Fort Lauderdale, South Florida, known for its expansive waterfront beauty and luxurious offerings. Set on 32 acres along the scenic Intracoastal Waterway, this resort features 325 guest rooms, suites, and villas, complemented by an exclusive collection of 91 Private Resort Residences. Among its amenities are 12 fine dining restaurants and lounges, a world-class spa, multiple pools, and a waterfront promenade that includes retail and dining outlets. The resort prides itself on fostering a team of over 600 diverse and talented professionals who contribute to its reputation for elevated guest experiences and exemplary hospitality standards. With a commitment to state-of-the-art facilities, a first-class employee dining room, competitive wages, and a comprehensive benefits package, Pier Sixty-Six Resort creates a respectful and supportive work culture focused on the welfare and well-being of its employees.
The Sous Chef position at Pier Sixty-Six Resort offers an exciting opportunity to be part of a dynamic fine dining environment within the Garden Room and the exclusive Club Area. Reporting directly to the Chef de Cuisine, the Sous Chef will play an integral role in managing daily kitchen operations and elevating the culinary experience for lunch and dinner service. This leadership role demands a seasoned culinary professional who is passionate about delivering excellence, creativity, and consistency. The Sous Chef will oversee food preparation activities, maintain high-quality standards for all culinary offerings, and actively contribute to menu design and new culinary concepts.
Beyond the kitchen, the Sous Chef will help shape the culture and operational success of the Culinary Division by managing staff recruitment, training, and performance evaluations. This position requires collaboration with other food and beverage outlets across the resort to ensure seamless service and support customizing events and experiences tailored for Club Members. The ideal candidate will be a role model for innovation, a champion of change, and an advocate of financial and operational best practices to maximize profitability and guest satisfaction. They will be visible and accessible in the operation, building strong relationships with both guests and team members alike.
Working within a well-structured team environment with a clear focus on safety, quality, and service, the Sous Chef will also be accountable for managing department controllable expenses and ensuring compliance with culinary safety and sanitation standards. This role provides a remarkable platform for creative culinary expression, leadership development, and contributing to the ongoing success of a landmark resort dedicated to creating unforgettable luxury experiences. If you are an ambitious culinary leader looking to thrive in a prestigious, fast-paced hospitality setting, this opportunity at Pier Sixty-Six Resort's Garden Room awaits you.
The Sous Chef position at Pier Sixty-Six Resort offers an exciting opportunity to be part of a dynamic fine dining environment within the Garden Room and the exclusive Club Area. Reporting directly to the Chef de Cuisine, the Sous Chef will play an integral role in managing daily kitchen operations and elevating the culinary experience for lunch and dinner service. This leadership role demands a seasoned culinary professional who is passionate about delivering excellence, creativity, and consistency. The Sous Chef will oversee food preparation activities, maintain high-quality standards for all culinary offerings, and actively contribute to menu design and new culinary concepts.
Beyond the kitchen, the Sous Chef will help shape the culture and operational success of the Culinary Division by managing staff recruitment, training, and performance evaluations. This position requires collaboration with other food and beverage outlets across the resort to ensure seamless service and support customizing events and experiences tailored for Club Members. The ideal candidate will be a role model for innovation, a champion of change, and an advocate of financial and operational best practices to maximize profitability and guest satisfaction. They will be visible and accessible in the operation, building strong relationships with both guests and team members alike.
Working within a well-structured team environment with a clear focus on safety, quality, and service, the Sous Chef will also be accountable for managing department controllable expenses and ensuring compliance with culinary safety and sanitation standards. This role provides a remarkable platform for creative culinary expression, leadership development, and contributing to the ongoing success of a landmark resort dedicated to creating unforgettable luxury experiences. If you are an ambitious culinary leader looking to thrive in a prestigious, fast-paced hospitality setting, this opportunity at Pier Sixty-Six Resort's Garden Room awaits you.
Job Requirements
- High school diploma or GED
- Minimum 4 years experience in culinary, food and beverage, or related professional area
- Ability to work flexible hours including weekends and holidays
- Strong leadership and communication skills
- Knowledge of food safety and sanitation standards
- Ability to manage kitchen operations and teams
- Culinary degree or formal culinary training preferred
Job Qualifications
- High school diploma or GED required
- Minimum 4 years' experience in culinary, food and beverage, or related professional area
- A 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major is preferred
Job Duties
- Coordinate selection, training, development, and evaluation of employees in the restaurant through effective management and leadership to ensure established cultural and core standards are met and support long-range strategic planning for outlet operation
- 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 in the division and hotel
- Provide direction for all day-to-day kitchen operations and guidance to subordinates, including setting performance standards and monitoring performance
- Utilize interpersonal and communication skills to lead, influence, and encourage others
- advocate sound financial/business decision-making at the direction of the Chef de Cuisine
- demonstrate honesty/integrity and lead by example
- Supervise and coordinate activities of cooks and workers engaged in food preparation and promote an atmosphere of continual innovation and improvement
- Effectively plan and execute culinary activations and events, and assist other F&B outlets when needed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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