Sous Chef de Cuisine I - Marella
Atlantis · BS
Main Duties & Responsibilities:
- Supervise and lead kitchen operations to ensure the consistent preparation of high-quality food.
- Train, mentor, and develop culinary team members, fostering a culture of excellence and continuous improvement.
- Ensure compliance with all food safety, sanitation, health, and workplace safety standards.
- Assist with menu execution, recipe adherence, production planning, and quality control.
- Monitor food and labor costs, inventory levels, purchasing, and waste reduction initiatives.
- Schedule and assign staff based on business demands and operational forecasts.
- Conduct regular inspections of kitchen operations, equipment, and work areas to maintain established standards.
- Coordinate maintenance needs and ensure all kitchen equipment is operating safely and efficiently.
- Support payroll administration, inventory management, and operational reporting.
- Collaborate with culinary and food & beverage leadership to meet guest expectations and business objectives.
- Lead by example during service periods, providing hands-on support where needed.
- Ensure opening and closing procedures are completed according to departmental standards.
Qualifications:
- High school diploma or equivalent vocational training certificate.
- Culinary certification, apprenticeship, or equivalent professional culinary training.
- Minimum three (3) years of experience in a senior culinary leadership role within a luxury hotel, resort, or high-end restaurant environment.
- Strong knowledge of food cost control, inventory management, and kitchen financial operations.
- Experience working across multiple kitchen stations and culinary disciplines.
- Valid Food Handler's Certificate; First Aid and CPR certification preferred.
- Proficiency in Microsoft Office and inventory management software.
- Exceptional leadership, communication, and organizational skills.