Executive Sous Chef

This position is concerned with managing the F&B Culinary operations of all venues of The Standard Spa Miami, as a successful department ensuring maximum guest satisfaction, quality and consistency and financial viability, all within accordance with hotel established standards. This is executed through planning, organizing, communication, training and controlling of the outlets’ operations and costs.

Required skills and Qualifications:
•    Previous work experience in a related position.
•    Understanding: Ability to read, comprehend and carry out instructions according to established procedures.
•    Comprehension: Excellent command of the English language. Multi-lingual is helpful but not required.
•    Organizational Skills: Work efficiently, utilize multi-tasking and task prioritization skills.
•    Service: Level of service consistent and uniform in accordance with established standard’s per SOP’s.
•        •    Hygiene and Sanitation: adherence to uniform, grooming and personal hygiene standards and expectations per SOP’s.  Ongoing cleaning and maintenance of workstation according to established procedure.
•    Punctuality: Adherence to posted schedule and arrival time.  Attendance at mandatory meetings when scheduled.
•    Responsibility: Personal comportment in line with Standard, Miami policies, standards and expectations. While on the floor identify and report real or potential problem situations to Management immediately.

TASKS & DUTIES
Overall Operational Duties
 • Direct, manage, motivate and provide strategic leadership and direction for all Culinary teams.
• Maintain profitability by ensuring control sop’s are being followed. 
• Ensure effective operations of culinary teams within all food and beverage venues at all times. 
• Oversee the hiring and development of the culinary personnel.
• Develop, implement, maintain and enforce all company & departmental policies and procedures as well as standards of quality and performance. 
• Develop a standardized training program for the department. 
• Work with Executive Chef to review monthly cost performance and other goals as applicable. 
• Continue to raise the quality of food and efficiency in the food and beverage outlets. 
• Ensure all management and employees within the Culinary F&B Department are current with state licensing/certification of food and beverage handlers. 
• Conduct performance appraisals and counsel/discipline Management and Staff as appropriate. 
• Maintain Safety and Health regulations. 
• Other duties as assigned. 

Mandatory Requirements: 
• Ensures that operating standards are met and ensures that the established procedures are adhered to 
• Maintains a high profile in the operation 
• Has complete knowledge of all duties and responsibilities of each job position reporting to them 
• Ensures all management is effectively communicating and disseminating information to employees 
• On going communication with the chef; maintains open and effective front of house and back of house relations 
• Assigns operational responsibilities to subordinates and follows up
• Provides leadership and sets the examples 

PHYSICAL REQUIREMENTS
Physical Requirements: 
• Must be able to seize, grasp, turn, and hold objects with hands
• Work with sharp objects in a safe manner 
• Work around flammable materials
Will be exposed to hot and cold temperature extremes
Must be able to move, pull, carry, and lift at least 50 pounds of force
Occasionally kneeling, sitting, crouching and climbing
Must be able to hear and speak clearly to communicate with guests and co-workers