Sous Chef

• 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 Chef de Cuisine with all kitchen operations and preparation
• Complies with the all local, state and federal (e.g. OSHA, ASI and Health Department) regulations
• Assists in determining how food should be presented and creates decorative food displays
• Ensures compliance with food handling and sanitation standards
• 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 and workers 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
• Motivate, develop, and train line level associates
• Ensures all daily rehearsal meetings are conducted
• Participates in departmental meetings
• Perform any other reasonable duties as required by management

• Professional demeanor appropriate for a luxury environment
• At least 3 years’ experience in a supervisory or leadership role in a luxury hotel or fine dining restaurant
• Strong restaurant operation background
• Proven track record in high volume concept and effective in providing exceptional customer service and ability to improve the bottom line
• American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience
• Ability to communicate in the English language
• 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 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

Second language is a plus