Executive Sous Chef

South Florida’s beacon of hospitality, Pier Sixty-Six Resort, has returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and, most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

 

We currently have an opportunity for a well-rounded and seasoned Executive Sous Chef to join our Culinary team! Focusing on supporting Resort Dining and Banquets; a renovated Fort Lauderdale Staple which a seafood forward menu. The chef will drive the culinary experience toward excellence to bring exceptional cuisine directly to our guests.

 

The Executive Sous Chef works across disciplines to deliver an exceptional experience and is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., restaurants, bar/lounge, and all support areas. Reporting to the Executive Chef of Resort Dining and Executive Chef of Banquets this position will support managing and provide leadership by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel. In doing so, this individual will support the efforts in recruiting and menu creation. implementation of training, processes, and standards for successful operation.

Works closely with the Executive Chef of Resort Dining and Executive Chef of Banquets to design creative menus and amenity options while ensuring excellent product quality.

 

Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.

 

Leading Kitchen Operations

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

 

Setting and Maintaining Goals for Culinary Function and Activities

• Follows guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals in partnership with Executive Chef Team and Director of Culinary

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Oversees department controllable expenses including food cost, supplies, uniforms and equipment.

• Assists in the budgeting process for areas of responsibility.

 

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Assists and Suggests how food should be presented and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

 

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

 

Managing and Conducting People Services Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen team members on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance review for direct report managers.

• Interacts with the Executive Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Interacts with the Executive Chef of Resort Dining Assistant Directors of Food and Beverage on training regarding food knowledge and menu composition.

• Manages employee progressive discipline procedures for areas of responsibility.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Ability to stand and walk for extended periods throughout the workday, including on hard and uneven surfaces.
• Ability to lift, carry, push, and pull up to 50 pounds, including food supplies, kitchen equipment, and deliveries.
• Ability to bend, stoop, kneel, reach, and climb stairs as required.
• Ability to work in a fast-paced kitchen environment with exposure to heat, steam, cold temperatures, and varying noise levels.
• Ability to safely operate and work around commercial kitchen equipment, including ovens, stoves, fryers, slicers, and other culinary machinery.
• Ability to maintain physical stamina and mobility while overseeing kitchen operations during extended shifts.
• Ability to perform repetitive hand and arm movements, including chopping, cutting, stirring, and food preparation.
• Ability to maintain alertness and coordination while working in a high-volume culinary environment.
• Ability to work flexible schedules, including evenings, weekends, and holidays, as required.

 

 

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.