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
wellness programs
Competitive wages
Job Description
Pier Sixty-Six Resort is a premier luxury hospitality destination nestled in the heart of Fort Lauderdale, South Florida. Known as the region's beacon of hospitality, the resort offers an unrivaled waterfront experience on its expansive 32-acre enclave, featuring 325 guest rooms, suites, and villas, alongside an exclusive collection of 91 Private Resort Residences. The property boasts a superyacht marina, the iconic rotating Pier-Top lounge, twelve restaurants and lounges, a lavish spa, thoughtfully designed pool areas, and a scenic waterfront promenade with vibrant retail and dining options. Each space within the resort is meticulously crafted to inspire relaxation and excitement, complemented... Show More
Job Requirements
- Education in culinary arts or related field
- minimum 3 years experience as a sous chef or similar role
- experience in luxury or high-end restaurant settings
- knowledge of Asian and Latin American cuisines
- strong leadership and management skills
- excellent communication and organizational abilities
- ability to work flexible hours including weekends and holidays
Job Qualifications
- Proven culinary experience in Asian and Latin American cuisines
- previous leadership or sous chef experience in a luxury hospitality environment
- knowledge of food safety and sanitation standards
- strong communication and interpersonal skills
- ability to lead and motivate a diverse culinary team
- experience in menu design and event culinary planning
- effective budget and cost control management
- culinary degree or equivalent professional training
Job Duties
- Coordinating the selection, training, development, and evaluation of employees and managers in the restaurant through effective management and leadership to ensure established cultural and core standards are met
- controlling labor and operating expenses through planning, budgeting, purchasing decisions and inventory control while focusing on cost control and revenue generation solutions
- maintaining visibility in operation, recognizing and maintaining relationships with regular guests and cultivating relationships with new patrons
- working closely with food and beverage leadership to design creative menus and amenity options while ensuring an exceptional product
- 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
- supervising and coordinating activities of cooks and workers engaged in food preparation
- managing department controllable expenses including food cost, supplies, uniforms, and equipment
- ensuring compliance with food handling and sanitation standards
- providing and supporting service behaviors that are beyond customer satisfaction and retention
- improving service by assisting individuals to understand guest needs and providing feedback and coaching when needed
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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