CoralTree Hospitality
Sous Chef - Club - Garden Room - Fine Dining
CoralTree Hospitality, Fort Lauderdale, Florida, us, 33336
Overview
South Florida’s beacon of hospitality, Pier Sixty-Six Resort, is returning 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
Sous Chef
to join our Pier Sixty-Six Resort team, focusing on our Garden Room. The
Sous Chef
will drive the culinary experience toward excellence for our lunch and dinner experience.
Responsibilities
Coordinating the selection, training, development, and evaluation of employees in the restaurant through effective management and leadership to ensure that established cultural and core standards are met and long-range strategic planning for outlet operation.
Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
Maintaining visibility in the operation, recognizing and maintaining relationships with regular guests and cultivating relationships with new patrons through effective marketing and personal relationships.
Working closely with the food and beverage leadership team to design creative menus and amenity options while ensuring an exceptional product.
Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.
Qualifications
High school diploma or GED; 4 years' experience in culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
Benefits
Group medical, dental, vision, life, and disability benefits.
Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
An employee assistance program.
Paid time off/sick time.
Participation in a 401(k) plan with a company match.
Complimentary team member meals.
Complimentary room nights at CoralTree Hospitality managed properties.
Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality.
#J-18808-Ljbffr
We currently have an opportunity for a well-rounded and seasoned
Sous Chef
to join our Pier Sixty-Six Resort team, focusing on our Garden Room. The
Sous Chef
will drive the culinary experience toward excellence for our lunch and dinner experience.
Responsibilities
Coordinating the selection, training, development, and evaluation of employees in the restaurant through effective management and leadership to ensure that established cultural and core standards are met and long-range strategic planning for outlet operation.
Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
Maintaining visibility in the operation, recognizing and maintaining relationships with regular guests and cultivating relationships with new patrons through effective marketing and personal relationships.
Working closely with the food and beverage leadership team to design creative menus and amenity options while ensuring an exceptional product.
Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.
Qualifications
High school diploma or GED; 4 years' experience in culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
Benefits
Group medical, dental, vision, life, and disability benefits.
Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
An employee assistance program.
Paid time off/sick time.
Participation in a 401(k) plan with a company match.
Complimentary team member meals.
Complimentary room nights at CoralTree Hospitality managed properties.
Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality.
#J-18808-Ljbffr