Henderson Beach Resort – Executive Sous Chef Position Available In Okaloosa, Florida

Salary Not Available
Position range in Florida $21.84•$35.28 Per hour Henderson Beach Resort•Executive Sous Chef
The Henderson Beach Resort Hotel, LLC

Occupation:

Chefs and Head Cooks

Location:

Destin, FL•32541
Positions available: 1
Job #: 12480905

Source:

Employ Florida

Posted:

4/11/2025

Updated:

4/11/2025

Expires:

6/10/2025

Web Site:

Employ Florida
Onsite /

Remote:

Work onsite all of the time

Job Type:

Regular, Full Time (30 Hours or More), Permanent Employment, Day Shift Job Requirements and Properties Help for Job Requirements and Properties. Opens a new window. Job Requirements and Properties Help for Job Requirements and Properties. Opens a new window. HS 60 Job Description Help for Job Description. Opens a new window. Job Description Help for Job Description. Opens a new window. The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. 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.

QUALIFICATIONS

At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing.
Supervisory experience required
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

Approach all encounters with guests and employees in a friendly, service oriented manner.
Maintain high standards of personal appearance and grooming, which include 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 position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
Maintain a friendly and warm demeanor at all times.
Fulfill all supervisory duties of the hotel’s kitchens.
Ensure that all kitchen personnel fulfill their job functions appropriately.
Create menus and food presentation.
Address and resolve all customer problems in an efficient and effective manner.
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.
Works within monthly set food cost budget, adjust food requisitions and controls waste
Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
Assures timely set up, schedules well trained cooks in all areas in proper uniform.
Performs other activities as assigned
Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and all other employees.
Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
Review food sales for accuracy daily.
Plan employee menus and oversee Employee Break room.
Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration.
Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
Maintain required pars of all stock.
Perform any other duties as requested by the General Manager. After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following: Now offering 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
401k Retirement Plan We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, disability, or veteran status. Help for Employer Information. Opens a new window.