Sous Chef - Stretto Italian Chophouse

Sous Chef - Stretto Italian Chophouse 2.1 2.1 out of 5 stars 5500 Sunseeker Way, Punta Gorda, FL 33980 Full-time Sunseeker Resort 43 reviews Full-time Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company!

About our property:

Sunseeker Resort Florida Gulf Coast, by Curio is a stunning waterfront destination located in Southwest Florida, offering the perfect blend of luxury and leisure. With 785 guest rooms and more than 60,000 square feet of event and meeting space, the resort is designed to accommodate both upscale leisure getaways and dynamic business gatherings. Guests can indulge in an impressive collection of 18 food and beverage outlets, from fine dining to casual coastal fare, showcasing flavors from around the world. The resort also features a luxurious pool scene, including the largest rooftop pool in Florida, providing sweeping views of Charlotte Harbor and an elevated, resort-style experience. Sunseeker is where elevated hospitality meets sun-soaked relaxation. What you will have an opportunity to do: The Sous Chef is responsible for managing a specific department directly under the leadership of the Chef de Cuisine. This role will create, implement, and maintain quality standards and production levels. The Sous Chef is expected to assist the Chef de Cuisine with management of the entire department, as well as manage the entire department in the absence of the Chef de Cuisine. This role directs and supervises lead cooks, cooks, and prep cooks, prepares work schedules and requisitions, assembles food items from storage and receives and takes inventory of food supplies. A Sous Chef should be able to direct and delegate, as well as embracing the ability to be a team leader. The Sous Chef reports directly to the Chef de Cuisine and Executive Sous Chefs. The ideal candidate will accomplish their tasks by monitoring the daily functions of their department, undertaking advanced culinary duties, providing mentorship to the team, constantly improving processes, and providing support and guidance to the culinary team, ending in a positive guest experience. All duties are performed in accordance with department and Sunseeker Resorts policies, practices, and procedures.

POSITION RESPONSIBILITIES/DUTIES

Reliable and dependable attendance is required Able to meet all scheduling requirements. Maintain a positive attitude, especially under high pressure. Assist with Creating menus based on seasonality, staying current on trending food products and presentation. Must assume leadership role in the absence of the chef de cuisine. Maintain a quality standard as set by the hotel brand. Assist chef de cuisine to lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis Manage hourly kitchen employees through scheduling, payroll, training, coaching and counseling. Provide support on customer related food critique. Assist senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all dining room operations and culinary staff, as well as cross departmental involvement. Exercise discretion and independent judgment when evaluating new programs, new services and new ideas Stay abreast of property goals in order to create, support and present departmental goals to executive leadership Continue to learn and be on the forefront of new technology for the hotel industry Create ways to further enrich the guest experience by continuously reviewing, implementing and refining procedures to ensure every opportunity to offer extraordinary guest experiences while maintaining a culture of smiles, retention of luxury standards Proactively seek guest feedback and liaise with other departments when opportunities present themselves ensuring a seamless and elevated guest experience Manage guest requests and own all complaints; resolve issues immediately and follow up to ensure the guest's satisfaction Develop collaborative relationships and synergy with all support departments such as Convention Sales & Services, Facilities, Security, Front Services, Front Office, F&B, Golf Course and Executive Offices Foster a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset management Ensure all accounting, payroll and employee relations matters are handled in compliance with company policy Perform other functions as needed What are we looking for?

Required:

Associate degree in Culinary Arts, Hospitality Management, or related field. Proven knowledge of training programs and implementation. Minimum of three (3) years' work experience in a management or supervisory position in a high-volume restaurant atmosphere. Basic proficiency with Microsoft office. ServSafe manager certification or other food handler manager certification by a state recognized agency Experience in food safety audits in restaurants or retail foodservice operations Ability to create menus, train employees, maintain quality of product and employee morale

KNOWLEDGE/SKILLS/ABILITIES

Strong advanced knife skills utilized on a daily basis, ability to teach others. Advanced knowledge and execution of all cooking stations, holding, and preparation from order delivery to plate. Proven experience in a supervisory role showing progression. Ability to anticipate the needs of coworkers and execute on them. Strong attention to detail. Advanced full understanding of various cooking methods, ingredients, kitchen equipment, and procedures. Ability to oversee cooks and prep cooks while maintaining your own station. Ability to read, write, and cost recipes then execute upon them consistently. Mastery of advanced culinary duties including: grilling, sautéing, roasting, braising, frying, sauce preparation, banquet event execution and short order cooking. Advanced competency with food safety procedures and guidelines. Full understanding of food storage hierarchy, FIFO, as well as health department standards. Performs meat/seafood fabrication while minimizing waste and maintaining consistency. Able to direct and execute opening and closing procedures Works proactively and displays a full understanding of health and safety guidelines. Advanced knowledge of classic cooking techniques, advanced sauce preparation and dishes. Advanced practical execution of meat and fish cookery. Advanced knowledge of cooking ingredients and their common uses. Knowledge of ordering practices, inventory practices, menu analysis and food cost control. Ability to work varied shifts, including weekends and holidays Working knowledge of Microsoft Office Excellent customer service skills Ability to function well under pressure, manage multiple priorities, and meet established deadlines Must possess mature personal discretion and sound judgment Strong leadership abilities, sound judgment, superior problem solving and decision-making skills Excellent organizational, analytical and project management skills, with particular attention to quality and detail Interpersonal skills to deal effectively with all business contacts Professional appearance and demeanor

Compensation:

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.