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
Employee Discounts
Retirement Plan
Life insurance
Tuition Reimbursement
Job Description
Pier Sixty-Six Resort is renowned as South Florida's beacon of hospitality, proudly returning to Fort Lauderdale with a rich heritage of excellence. This luxury resort spans a lush 32-acre waterfront enclave, characterized by its famed superyacht marina and the iconic rotating Pier-Top lounge, offering guests an elevated and unique experience. The resort features 325 meticulously designed guest rooms, suites, and villas, complemented by an exclusive collection of 91 Private Resort Residences. With 12 restaurants and lounges, a luxurious spa, multiple curated pool options, and a vibrant waterfront promenade encompassing retail and dining, the resort blends relaxation with inspiration through impeccable... Show More
Job Requirements
- High school diploma or equivalent
- Culinary degree or relevant professional certification
- Minimum 3-5 years of experience in a sous chef or similar role
- Experience in Asian and Latin American cuisine preparation
- Strong leadership and team management skills
- Ability to work flexible hours including weekends and holidays
- Knowledge of food safety and sanitation regulations
- Strong organizational and multitasking abilities
Job Qualifications
- Proven experience as a sous chef or in a similar culinary leadership role
- Strong knowledge of Asian and Latin American cuisines
- Culinary degree or equivalent professional training
- Excellent leadership and communication skills
- Ability to work in a fast-paced environment
- Understanding of food safety and sanitation standards
- Experience with budgeting and cost control
Job Duties
- Coordinating the selection, training, development, and evaluation of employees and managers in the restaurant
- Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control
- Maintaining visibility in the operation and cultivating relationships with guests
- Working closely with the food and beverage leadership team to design creative menus and amenities
- Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings
- Leading kitchen operations and providing direction for day-to-day activities
- Monitoring the quality of raw and cooked food products to ensure standards are met
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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