Sanibel Harbour Marriott Resort & Spa
Resort Sous Chef
Sanibel Harbour Marriott Resort & Spa, Fort Myers, Florida, United States, 33916
Overview
The Sous Chef is responsible for maintaining food quality, guest satisfaction, employee training and engagement, kitchen cleanliness, food cost control, payroll cost control, and providing a safe working environment. The Sous Chef delegates work, ensures the culinary team follows all specifications, and delivers excellent food with proper temperature and presentation. The Sous Chef reports to the Resort Executive Chef and Director of Food and Beverage. Responsibilities
Maintain high standards of personal appearance and grooming, including proper uniform and name tag. Engage with guests and employees in a friendly, service-oriented manner. Comply with company standards and regulations to ensure safe and efficient hotel operations. Follow the resort’s telephone etiquette and Occupational Health & Safety regulations. Ensure equipment and kitchen cleanliness; supervise and schedule staff; conduct pre-shift meetings. Ensure that all cooks have items prepared to proper specifications promptly. Maintain a clean, organized kitchen and refrigerator to support high-volume production; label and date all food items. Maintain an effective training program for all employees and manage food production to minimize leftovers and waste. Notify supervisors of special product needs for upcoming functions; stay current with culinary trends. Motivate and lead the team; be ready to assist other teams within the department as needed. Keep colleagues informed of concerns or challenges; supervise ongoing performance; participate actively in leadership activities. Demonstrate proficiency at each station within the team and supply basic tools of the trade (e.g., knives, peeler). Perform other duties as required. Qualifications
Must have a work permit to work in the USA. Ability to work independently and exercise sound judgment within guidelines. Culinary degree preferred and at least 2 years of management or supervisory experience in a luxury hotel or fine dining restaurant. Outstanding guest service skills, professional presentation, and sophisticated communication skills. Proficiency in English (verbal and written); additional languages are a plus. Ability to manage multiple tasks in a dynamic environment; flexible with working hours; able to work under pressure. Physical ability to lift, push, and pull up to 50 pounds; able to stand and walk for extended periods. Strong problem-solving, listening, and interpersonal skills; ability to assimilate complex information from diverse sources. Proficiency with computer programs like Word and Excel. About Sanibel Harbour Marriott Resort And Spa
Our resort is located on the 85-acre Punta Rassa peninsula on San Carlos Bay in Fort Myers, Florida, near Sanibel and Captiva Islands. Amenities include beaches, water sports, natural trails, bike and kayak rentals, spacious rooms and suites with private balconies, on-site dining, a spa, fitness center, pools, and flexible event spaces that can accommodate large gatherings. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
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The Sous Chef is responsible for maintaining food quality, guest satisfaction, employee training and engagement, kitchen cleanliness, food cost control, payroll cost control, and providing a safe working environment. The Sous Chef delegates work, ensures the culinary team follows all specifications, and delivers excellent food with proper temperature and presentation. The Sous Chef reports to the Resort Executive Chef and Director of Food and Beverage. Responsibilities
Maintain high standards of personal appearance and grooming, including proper uniform and name tag. Engage with guests and employees in a friendly, service-oriented manner. Comply with company standards and regulations to ensure safe and efficient hotel operations. Follow the resort’s telephone etiquette and Occupational Health & Safety regulations. Ensure equipment and kitchen cleanliness; supervise and schedule staff; conduct pre-shift meetings. Ensure that all cooks have items prepared to proper specifications promptly. Maintain a clean, organized kitchen and refrigerator to support high-volume production; label and date all food items. Maintain an effective training program for all employees and manage food production to minimize leftovers and waste. Notify supervisors of special product needs for upcoming functions; stay current with culinary trends. Motivate and lead the team; be ready to assist other teams within the department as needed. Keep colleagues informed of concerns or challenges; supervise ongoing performance; participate actively in leadership activities. Demonstrate proficiency at each station within the team and supply basic tools of the trade (e.g., knives, peeler). Perform other duties as required. Qualifications
Must have a work permit to work in the USA. Ability to work independently and exercise sound judgment within guidelines. Culinary degree preferred and at least 2 years of management or supervisory experience in a luxury hotel or fine dining restaurant. Outstanding guest service skills, professional presentation, and sophisticated communication skills. Proficiency in English (verbal and written); additional languages are a plus. Ability to manage multiple tasks in a dynamic environment; flexible with working hours; able to work under pressure. Physical ability to lift, push, and pull up to 50 pounds; able to stand and walk for extended periods. Strong problem-solving, listening, and interpersonal skills; ability to assimilate complex information from diverse sources. Proficiency with computer programs like Word and Excel. About Sanibel Harbour Marriott Resort And Spa
Our resort is located on the 85-acre Punta Rassa peninsula on San Carlos Bay in Fort Myers, Florida, near Sanibel and Captiva Islands. Amenities include beaches, water sports, natural trails, bike and kayak rentals, spacious rooms and suites with private balconies, on-site dining, a spa, fitness center, pools, and flexible event spaces that can accommodate large gatherings. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
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