Level

Job Location

Position Type

Job Shift

Job Category

Scope of Position

The Senior Sous Chef is responsible for the food quality, customer satisfaction, employee training, kitchen cleanliness, food cost and safe working environment. He/she is accountable for the delegation of daily tasks, and communicating business matters, specials, food quality, food presentation, cleanliness, and other standards to Associates.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Minimum 5 years’ experience in a leadership role in a in a luxury hotel or fine dining restaurant.
• Strong restaurant operation background.
• Proven track record in a high volume concept, effective communicator, effective in providing exceptional customer service and ability to improve the bottom line.
• Excellent organizational, interpersonal and administrative skills.

Responsibilities

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen Associates daily.
• Assists the Executive Chef with all kitchen operations and preparation.
• Complies with all local, state, and federal (e.g., OSHA, ASI and Health Department) regulations.
• Assumes responsibility for quality and integrity of products being served.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Maintains purchasing, receiving and food storage standards.
• Supervises and coordinates activities of cooks engaged in food preparation.
• Maintains the productivity level of Associates.
• Ensures property policies are administered fairly and consistently.
• Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations.
• Keeps production of food at an adequate level that does not result in excessive leftovers and waste.
• Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort & Spa standards.
• Promotes and maintain good associate relations between kitchen, stewarding and dining room personnel.
• Communicate effectively with staff, and guests, and Mina corporate team.
• Responsible for the timely updating of the Mina recipe exchange.
• Assists in recruiting, interviewing, and hiring associates; conducts performance appraisals, coach and counsel, progressive corrective action, motivate, develop, and train.
• Ensures all daily rehearsal meetings are conducted.
• Participates in departmental meetings and communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Perform any other reasonable duties as required by management.

Education

• American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing/walking/reaching and bending throughout shift.
• Ability to push/pull/lift to 50lbs.
• Ability to multitask and give direction under pressure.
• Work in areas of high heat and humidity.