Sous Chef - Garde Manger

Sunseeker Resort Charlotte Harbor is currently searching for a Sous Chef for Garde Manger!

The Sous Chef is responsible for assisting in the management of a specific department and works with the Chef de Cuisine to create, implement, and maintain quality standards and production levels.  The Sous Chef is expected to assist the Chef de Cuisine with management of the entire department, as well as manage the entire department in the absence of the Chef de Cuisine. This role directs and supervises lead cooks, cooks, and prep cooks, prepares work schedules and requisitions, assembles food items from storage and receives and takes inventory of food supplies. This individual should be able to direct and delegate, as well as embracing the ability to be a team leader. The Sous Chef reports directly to the Chef de Cuisine and Executive Sous Chefs. The ideal candidate will accomplish their tasks by monitoring the daily functions of their department, undertaking advanced culinary duties, providing mentorship to the team, constantly improving processes, and providing support and guidance to the culinary team, ending in a positive guest experience.

All duties are performed in accordance with department and Sunseeker Resorts policies, practices, and procedures. 

Job Duties

• Assist with Creating menus based on seasonality, staying current on trending food products and presentation.
• Must assume leadership role in the absence of the chef de cuisine.
• Maintain a quality standard as set by the hotel brand.
• Assist chef de cuisine to lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Manage hourly kitchen employees through scheduling, payroll, training, coaching and counseling.
• Provide support on customer related food critique.
• Assist senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations and culinary staff, as well as cross departmental involvement.

• In-depth skills and knowledge of all kitchen operations

• Possess strong leadership, communication, organization, and relationship skills

• Experience with training, basic financial management and customer service

• Team focused individual, shows empathy and understanding while able to lead and direct respectfully.

• A true desire to exceed guest expectations in a fast-paced customer service environment.

• Actively Participate in departmental meetings providing valuable feedback.

• Basic training and communication skills.

• Exercise discretion and independent judgment when evaluating new programs, new services and new ideas
• Stay abreast of property goals in order to create, support and present departmental goals to executive leadership 
• Continue to learn and be on the forefront of new technology for the hotel industry
• Create ways to further enrich the guest experience by continuously reviewing, implementing and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards
• Proactively seek guest feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience
• Manage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guest’s satisfaction 
• Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, Golf Course and Executive Offices
• Foster a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset management
• Ensure all accounting, payroll and employee relations matters are handled in compliance with company policy
• Perform other functions as needed

Minimum Requirements

Combination of Education and Experience will be considered.  Sunseeker Resorts performs criminal background checks on all candidates. Candidates will need to be authorized to work in the US as defined by the Immigration Act of 1986. Sunseeker Resorts uses E-Verify to confirm the eligibility of all newly hired employees to work in the United States. For more details on E-Verify visit e-verify.gov.

• Associate degree in Culinary Arts, Hospitality Management, or related field.
• Proven knowledge of training programs and implementation.
• Minimum of three (3) years’ work experience in a management or supervisory position in a high-volume restaurant atmosphere.
• Basic proficiency with Microsoft office.
• ServSafe manager certification or other food handler manager certification by a state recognized agency
• Experience in food safety audits in restaurants or retail foodservice operations
• Ability to create menus, train employees, maintain quality of product and employee morale

Other Minimum Requirements 

• Strong advanced knife skills utilized on a daily basis, ability to teach others.
• Advanced knowledge and execution of all cooking stations, holding, and preparation from order delivery to plate.
• Proven experience in a supervisory role showing progression.
• Ability to anticipate the needs of coworkers and execute on them.
• Strong attention to detail.
• Advanced full understanding of various cooking methods, ingredients, kitchen equipment, and procedures.
• Ability to oversee cooks and prep cooks while maintaining your own station.
• Ability to read, write, and cost recipes then execute upon them consistently.
• Mastery of advanced culinary duties including: grilling, sautéing, roasting, braising, frying, sauce preparation, banquet event execution and short order cooking.
• Advanced competency with food safety procedures and guidelines. Full understanding of food storage hierarchy, FIFO, as well as health department standards.
• Performs meat/seafood fabrication while minimizing waste and maintaining consistency.
• Able to direct and execute opening and closing procedures
• Works proactively and displays a full understanding of health and safety guidelines.
• Advanced knowledge of classic cooking techniques, advanced sauce preparation and dishes.
• Advanced practical execution of meat and fish cookery.
• Advanced knowledge of cooking ingredients and their common uses.
• Knowledge of ordering practices, inventory practices, menu analysis and food cost control.
• Ability to work varied shifts, including weekends and holidays
• Working knowledge of Microsoft Office
• Excellent customer service skills
• Ability to function well under pressure, manage multiple priorities, and meet established deadlines
• Must possess mature personal discretion and sound judgment
• Strong leadership abilities, sound judgment, superior problem solving and decision-making skills
• Excellent organizational, analytical and project management skills, with particular attention to quality and detail
• Interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor