We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.
Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional and multi-talented Sous Chef. The Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
Essential Duties and Responsibilities:
- Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
- Ensure that standards are maintained at a superior level on a daily basis.
- Review the daily activities; check the following:
- Housecount
- Forecasted covers for each outlet
- Catering activity
- Purchases
- Meetings
- Appointments
- V.I.P.’s/special guests
- Maintain complete knowledge of and ensure associates’ compliance with all departmental/hotel policies and procedures.
- Establish the day’s priorities and assign production and prep task to associates to execute.
- Review daily specials and offer feedback to Executive Sous Chef and Restaurant Manager.
- Review restaurant function sheets and make note of any changes; post function sheets for the next 7 days.
- Meet with Executive Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
- Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
- Take physical inventory of specified food items for daily inventory.
- Place the Daily Produces, Meat & Seafood orders.
- Requisition the day’s supplies and ensure that they are received and stored correctly; communicate needs with Purchasing and Storeroom personnel; ensure quality of products received.
- Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
- Ensure that associates report to work as scheduled; document any late or absent employees.
- Coordinate breaks for associates.
- https://careers.rosewoodhotelgroup.com/en_US/careers/FolderDetail/The-Revere-Room-Sous-Chef/428934
