Trump International Beach Resort
Job Details
Job Location : Trump International Beach Resorts - Sunny Isles Beach, FL
Position Type : Full Time
Salary Range : Undisclosed
Job Shift : Any
Job Category : Hospitality - Hotel
Description SUMMARY
The Sous Chef is responsible for overseeing daily kitchen operations across assigned outlets within the Food & Beverage division. This role ensures consistency, quality, and efficiency in food preparation and service while supporting the Executive Chef in menu development, cost control, and team leadership. The Sous Chef plays a key role in maintaining the resort's culinary standards and fostering a professional, collaborative kitchen culture across all venues.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Assist the Executive Chef in planning, developing, and executing menus aligned with each outlet's concept and resort standards.
Supervise and train culinary teams across multiple outlets to ensure consistent food quality, portioning, and presentation.
Maintain a visible leadership presence during service to ensure timing, communication, and quality execution.
Oversee daily production, prep schedules, and inventory management, ensuring alignment with business volume and cost targets.
Support and enforce all food safety, sanitation, and HACCP protocols throughout all kitchens.
Control labor and food costs through efficient scheduling, production planning, and waste reduction.
Ensure proper maintenance, organization, and cleanliness of all kitchen equipment and work areas.
Collaborate closely with service, bar, and stewarding teams to ensure smooth operations and guest satisfaction.
Participate in menu tastings, event planning, and special activations to enhance the guest experience.
Support employee development through coaching, cross-training, and performance feedback.
Handle administrative tasks including scheduling, purchasing, recipe documentation, and inventory control.
Assume full responsibility for kitchen operations in the absence of the Executive Chef.
Promote teamwork and a positive culture that aligns with the resort's service philosophy.
Perform other duties as assigned to support the success of the Food & Beverage division.
Qualifications EDUCATION / EXPERIENCE
Minimum 35 years of progressive culinary experience in a luxury hotel, resort, or upscale restaurant environment.
Proven leadership experience with ability to manage diverse teams and multiple outlets simultaneously.
Culinary degree or equivalent combination of education and hands‑on experience.
REQUIREMENTS
Physical Demands
Ability to stand for extended periods and work in high-temperature environments.
Must be able to lift or move up to 25 lbs occasionally.
Capable of working under pressure during peak service hours.
Communication
Excellent verbal and written communication skills in English; Spanish proficiency preferred.
Strong ability to give direction, motivate staff, and communicate effectively with other departments.
Technical Skills
Strong understanding of cost control, menu engineering, and recipe standardization.
Work Environment
Fast‑paced, high‑volume operation across indoor and outdoor kitchens.
Must be able to work flexible schedules including weekends, evenings, and holidays.
Moderate to high noise levels during peak periods.
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Position Type : Full Time
Salary Range : Undisclosed
Job Shift : Any
Job Category : Hospitality - Hotel
Description SUMMARY
The Sous Chef is responsible for overseeing daily kitchen operations across assigned outlets within the Food & Beverage division. This role ensures consistency, quality, and efficiency in food preparation and service while supporting the Executive Chef in menu development, cost control, and team leadership. The Sous Chef plays a key role in maintaining the resort's culinary standards and fostering a professional, collaborative kitchen culture across all venues.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Assist the Executive Chef in planning, developing, and executing menus aligned with each outlet's concept and resort standards.
Supervise and train culinary teams across multiple outlets to ensure consistent food quality, portioning, and presentation.
Maintain a visible leadership presence during service to ensure timing, communication, and quality execution.
Oversee daily production, prep schedules, and inventory management, ensuring alignment with business volume and cost targets.
Support and enforce all food safety, sanitation, and HACCP protocols throughout all kitchens.
Control labor and food costs through efficient scheduling, production planning, and waste reduction.
Ensure proper maintenance, organization, and cleanliness of all kitchen equipment and work areas.
Collaborate closely with service, bar, and stewarding teams to ensure smooth operations and guest satisfaction.
Participate in menu tastings, event planning, and special activations to enhance the guest experience.
Support employee development through coaching, cross-training, and performance feedback.
Handle administrative tasks including scheduling, purchasing, recipe documentation, and inventory control.
Assume full responsibility for kitchen operations in the absence of the Executive Chef.
Promote teamwork and a positive culture that aligns with the resort's service philosophy.
Perform other duties as assigned to support the success of the Food & Beverage division.
Qualifications EDUCATION / EXPERIENCE
Minimum 35 years of progressive culinary experience in a luxury hotel, resort, or upscale restaurant environment.
Proven leadership experience with ability to manage diverse teams and multiple outlets simultaneously.
Culinary degree or equivalent combination of education and hands‑on experience.
REQUIREMENTS
Physical Demands
Ability to stand for extended periods and work in high-temperature environments.
Must be able to lift or move up to 25 lbs occasionally.
Capable of working under pressure during peak service hours.
Communication
Excellent verbal and written communication skills in English; Spanish proficiency preferred.
Strong ability to give direction, motivate staff, and communicate effectively with other departments.
Technical Skills
Strong understanding of cost control, menu engineering, and recipe standardization.
Work Environment
Fast‑paced, high‑volume operation across indoor and outdoor kitchens.
Must be able to work flexible schedules including weekends, evenings, and holidays.
Moderate to high noise levels during peak periods.
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