Sous Chef ("Segundo Chef")

Azul Hospitality is a distinguished hospitality company renowned for operating luxury resorts that prioritize exceptional guest experiences, culinary excellence, and a dynamic work environment. With an extensive portfolio of premium hotel properties, Azul Hospitality is committed to delivering top-quality service, maintaining high standards in all areas, and fostering a positive and professional culture for its employees. The company values leadership, innovation, and sustainability, aiming to be a leader in the hospitality industry by continuously evolving and responding to the needs of its clientele and team members.

This position is for a Chef responsible for directing food preparation, production, and control across all food outlets and banquet facilities at the resort. The role demands a highly skilled culinary professional who can supervise culinary teams including lead cooks, line cooks, prep cooks, and stewards while ensuring the enhancement and consistent delivery of the food product. The Chef is tasked with developing new menus and individual food items based on market research and guest preferences, overseeing food quality and presentation, and maintaining stringent sanitation and safety standards. This position requires leadership in managing food costs, payroll, and productivity, as well as participating in staff hiring, training, and development. The Chef acts as a liaison between the culinary department and other hotel departments, working closely with the Executive Committee and Executive Chef to meet resort-wide food and beverage goals.

The role involves hands-on involvement during peak meal periods to ensure smooth kitchen operations and immediate response to challenges. Key responsibilities include estimating food requirements, ordering supplies, maintaining quality control, conducting departmental meetings, managing the culinary team’s payroll and attendance, and ensuring compliance with all safety and sanitation regulations. The Chef must be detail-oriented, organized, and well-versed in menu development, cost control, and culinary trends. They also must possess strong leadership capabilities, excellent communication skills, and the ability to inspire and improve team performance.

Candidates must be physically capable of working in diverse kitchen environments, including extreme temperatures and confined spaces, and be able to lift and maneuver heavy kitchen equipment. Knowledge of federal, state, and local labor laws related to employment, occupational safety, and wage requirements is also essential. This exempt position requires maintaining a professional appearance and strict adherence to Azul Hospitality’s grooming and uniform standards. Regular attendance and adherence to company policies are critical for success in this role. This comprehensive role offers an opportunity to lead a vibrant culinary team in a luxury resort setting, driving innovation, quality, and guest satisfaction through exceptional food service management.