Aimbridge Hospitality
voco Sandpiper All-Inclusive Resort - Sous Chef
Aimbridge Hospitality, Port Saint Lucie, Florida, us, 34985
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voco Sandpiper All-Inclusive Resort - Sous Chef
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Aimbridge Hospitality
1 day ago Be among the first 25 applicants
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Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management‑level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. Exempt managers must customarily and regularly direct the work of at least three full‑time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.
Qualifications
Typically requires a Bachelor's degree and 2 to 4 years of experience in a high‑volume, full‑service restaurant.
Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher‑level staff.
Possesses comprehensive knowledge of subject matter.
Provides leadership, coaching, and/or mentoring to a subordinate group.
Must be proficient in Windows Operating Systems, Company‑approved spreadsheets and word processing.
Ability to work a flexible schedule.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high‑pressure situations.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by co‑workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Must maintain composure and objectivity while under pressure.
Responsibilities
Produce innovative and diversified menus that reflect the restaurant's overall vision.
Train the kitchen staff to adhere to restaurant policies and general sanitation regulations.
Organize, schedule, and direct the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
Design aesthetic plating presentations.
Ensure that hygiene and food safety requirements are met.
Maintain kitchen inventory and assigned budget.
Approach all encounters with guests and employees in a friendly, service‑oriented manner.
Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards).
Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
Comply with certification requirements as applicable for the position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.
Maintain a friendly and warm demeanor at all times.
Ensure that all kitchen personnel fulfill their job functions appropriately.
Create menus and food presentation.
Address and resolve all customer problems efficiently and effectively.
Perform spot checks for menu accuracy and taste.
Minimize spoilage, waste and over‑production.
Regularly review house counts, forecasts and VIP lists.
Monitor all banquet and catering activity.
Maintain all kitchen inventories.
Prepare annual reviews of employees.
Assist in the achievement of departmental objectives and goals.
Expedite peak meal periods by maintaining a 'hands‑on' approach.
Work within monthly set food‑cost budget, adjust food requisitions and control waste.
Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
Review food sales for accuracy daily.
Perform any other duties as requested by the General Manager.
Access back‑of‑house areas of the hotel and sensitive information.
Interact and occasionally have unsupervised contact with guests and/or colleagues.
Access and control to sensitive areas in the hotel premises, including master keys and/or guestrooms, storage/liqueur room, and secured file cabinets.
Maintain a high level of trust and responsibility.
Represent the company with a certain level of reputation and good character as well as exercise sound judgement.
Benefits After an initial waiting period, those hired into full‑time positions are eligible for a competitive benefits package that includes the following:
Daily Pay! Ask your recruiter for more details.
Medical, Dental, and Vision Coverage.
Short‑Term and Long‑Term Disability Income.
Term Life and AD&D Insurance.
Paid Time Off.
Employee Assistance Program.
401(k) Retirement Plan.
Employment Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Hospitality
#J-18808-Ljbffr
voco Sandpiper All-Inclusive Resort - Sous Chef
role at
Aimbridge Hospitality
1 day ago Be among the first 25 applicants
Get AI-powered advice on this job and more exclusive features.
Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management‑level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. Exempt managers must customarily and regularly direct the work of at least three full‑time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.
Qualifications
Typically requires a Bachelor's degree and 2 to 4 years of experience in a high‑volume, full‑service restaurant.
Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher‑level staff.
Possesses comprehensive knowledge of subject matter.
Provides leadership, coaching, and/or mentoring to a subordinate group.
Must be proficient in Windows Operating Systems, Company‑approved spreadsheets and word processing.
Ability to work a flexible schedule.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high‑pressure situations.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by co‑workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Must maintain composure and objectivity while under pressure.
Responsibilities
Produce innovative and diversified menus that reflect the restaurant's overall vision.
Train the kitchen staff to adhere to restaurant policies and general sanitation regulations.
Organize, schedule, and direct the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
Design aesthetic plating presentations.
Ensure that hygiene and food safety requirements are met.
Maintain kitchen inventory and assigned budget.
Approach all encounters with guests and employees in a friendly, service‑oriented manner.
Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards).
Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
Comply with certification requirements as applicable for the position to include: Food Handlers, Alcohol Awareness, CPR and First Aid.
Maintain a friendly and warm demeanor at all times.
Ensure that all kitchen personnel fulfill their job functions appropriately.
Create menus and food presentation.
Address and resolve all customer problems efficiently and effectively.
Perform spot checks for menu accuracy and taste.
Minimize spoilage, waste and over‑production.
Regularly review house counts, forecasts and VIP lists.
Monitor all banquet and catering activity.
Maintain all kitchen inventories.
Prepare annual reviews of employees.
Assist in the achievement of departmental objectives and goals.
Expedite peak meal periods by maintaining a 'hands‑on' approach.
Work within monthly set food‑cost budget, adjust food requisitions and control waste.
Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
Review food sales for accuracy daily.
Perform any other duties as requested by the General Manager.
Access back‑of‑house areas of the hotel and sensitive information.
Interact and occasionally have unsupervised contact with guests and/or colleagues.
Access and control to sensitive areas in the hotel premises, including master keys and/or guestrooms, storage/liqueur room, and secured file cabinets.
Maintain a high level of trust and responsibility.
Represent the company with a certain level of reputation and good character as well as exercise sound judgement.
Benefits After an initial waiting period, those hired into full‑time positions are eligible for a competitive benefits package that includes the following:
Daily Pay! Ask your recruiter for more details.
Medical, Dental, and Vision Coverage.
Short‑Term and Long‑Term Disability Income.
Term Life and AD&D Insurance.
Paid Time Off.
Employee Assistance Program.
401(k) Retirement Plan.
Employment Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Hospitality
#J-18808-Ljbffr