Shaner Hotels
Sous Chef | Faro Blanco Resort & Yacht Club, a Curio by Hilton
Shaner Hotels, Marathon, Florida, United States, 33050
Line Cook – Faro Blanco Resort & Yacht Club
Shaner Hotels has an amazing opportunity to join our team at our Faro Blanco Resort & Yacht Club, located in beautiful Marathon, Florida. Set on Marathon's waterfront, Faro Blanco Resort & Yacht Club is easily identifiable by its historic lighthouse. A full‑service marina, 125 accommodations, and a restaurant maintain our status as the premier resort in the Florida Keys. From weddings with the harbor in view to fishing charters and onsite Jeep rentals, experience the best of a resort that puts you near all the water activities you can handle.
About Shaner Hotels Shaner Hotels is one of the foremost award‑winning hospitality owners and operators. Our current portfolio consists of over 65 full‑service, select‑service, extended‑stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top hospitality brands, including independent locations. We provide a variety of services for investors, hotel owners and brands—hotel development, design and construction, e‑commerce and revenue management. Visit our website, www.shanercorp.com.
Key Responsibilities
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Establish, maintain, and train standards and procedures for operations and safe working conditions in the department.
Hire and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
Handle guest complaints ensuring guest satisfaction.
Other duties as assigned.
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment.
Qualifications
Minimum of three years of experience as a line cook; prior supervisory experience preferred.
Ability to satisfactorily communicate with guests, management, and co‑workers to their understanding.
High school graduate or equivalent; culinary training certification preferred.
Safe food handling certificate.
Ability to read and interpret documents such as B.E.O.'s, safety rules, procedure manuals.
Bilingual English/Spanish a plus.
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About Shaner Hotels Shaner Hotels is one of the foremost award‑winning hospitality owners and operators. Our current portfolio consists of over 65 full‑service, select‑service, extended‑stay and resort properties with more than 7,500 rooms in 14 states and four countries. We partner with the top hospitality brands, including independent locations. We provide a variety of services for investors, hotel owners and brands—hotel development, design and construction, e‑commerce and revenue management. Visit our website, www.shanercorp.com.
Key Responsibilities
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Establish, maintain, and train standards and procedures for operations and safe working conditions in the department.
Hire and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.
Handle guest complaints ensuring guest satisfaction.
Other duties as assigned.
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
Direct, train and monitor performance of kitchen staff. Maintain organization, cleanliness and sanitation of work areas and equipment.
Qualifications
Minimum of three years of experience as a line cook; prior supervisory experience preferred.
Ability to satisfactorily communicate with guests, management, and co‑workers to their understanding.
High school graduate or equivalent; culinary training certification preferred.
Safe food handling certificate.
Ability to read and interpret documents such as B.E.O.'s, safety rules, procedure manuals.
Bilingual English/Spanish a plus.
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