Jr. Sous Chef

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you. Rosewood Miramar Beach, a Rosewood Hotel, is looking for an exceptional and multi-talented Jr. Sous Chef. The Jr. Sous Chef is responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Responsibilities

Managing all aspects of the kitchen and kitchen personnel; Ensuring quality preparation of menu items and proper handling/storage of food items; Coordinating purchase of food and developing menus; Maintaining approved food costs and labor costs; Maintaining complete knowledge of and compliance with departmental policies, service procedures and standards; Establishing daily priorities and assigning production and prep tasks; Reviewing daily specials and providing feedback; Taking physical inventory and placing daily produce, meat and seafood orders; Working on the line during service; Monitoring guest reactions and ensuring guest satisfaction; Developing new menu items and writing recipes; Overseeing and directing training of new hires; Conducting scheduled performance appraisals; Ensuring sanitation and health regulations are followed

Requirements

Diploma/Some College or an equivalent combination of education and work-related experience; Current and valid Food Handler's card; Minimum two years' experience as a lead cook, or equivalent experience; Speak, read and write English; Ability to perform job functions with attention to detail, speed and accuracy; Ability to prioritize, organize and follow-up; Ability to work cohesively with co-workers as part of a team; Ability to enforce hotel's standards, policies and procedures; Ability to direct, motivate and train kitchen associates; Ability to work well under pressure and attain production schedules and timelines; Ability to work 8-12 hour shifts, 5-7 days per week in noisy and sometimes close conditions; Ability to work with all food ingredients, use senses to ensure quality, and operate/clean/maintain kitchen equipment; Ability to plan, develop, expand and condense menus and recipes; Ability to exert physical effort in transporting 20 pounds; Ability to work in a kitchen environment with heat, cold, slippery surfaces and appliances

Nice to have

Fluency in other languages preferred; Hotel operational exposure (i.e. Culinary) preferred; Experience with a luxury or ultra-luxury property or brand preferred

Benefits

Eligible for bonuses