Job Number 24013312

　　Job Category Food and Beverage & Culinary

　　Location JW Marriott Miami Turnberry Resort & Spa, 19999 West Country Club Drive, Aventura, Florida, United States

　　Schedule Full-Time

　　Located Remotely? N

　　Relocation? Y

　　Position Type Management

　　Additional Information: This hotel is owned and operated by an independent franchisee, Fontainebleau Development. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

　　JOB SUMMARY

　　The Harry Soffer Room Sous Chef is responsible for the overall success of the daily Harry Soffer Room (Private Members Club) kitchen operation. The Sous Chef exhibits culinary talents by personally performing tasks while delegating daily tasks and communicating to team members in regard to business matters, specials, food quality, food presentation, cleanliness, and other standards. He/she works to continually improve guest and Associate satisfaction while maintaining the operating budget. The Harry Soffer Room Sous Chef supervises the Harry Soffer kitchen to ensure a consistent, high-quality product is produced.

　　Responsibilities

　　• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.

　　• Estimates daily production needs on a weekly basis and communicates production needs to kitchen staff daily.

　　• Assist Executive Chef and Chef de Cuisine with all kitchen operations and preparation.

　　• Complies with all local, state, and federal (e.g., OSHA, ASI and Health Department) regulations.

　　• Assists in determining how food should be presented and creates decorative food displays.

　　• Ensures compliance with food handling and sanitation standards.

　　• Follows proper handling and right temperature of all food products.

　　• Operates and maintains all department equipment and reports malfunctions.

　　• Maintains purchasing, receiving and food storage standards.

　　• Supervises and coordinates activities of cooks and workers engaged in food preparation.

　　• Maintains the productivity level of Associates.

　　• Ensures property policies are administered fairly and consistently.

　　• Assists in production of the payroll, reports, forecasts, inventory and budget for food and beverage operations.

　　• Keeps production of food at an adequate level that does not result in excessive leftovers and waste.

　　• Performs daily walk-through of kitchen to ensure full compliance with Department of Health regulations and JW Marriott Turnberry Miami Resort & Spa standards.

　　• Promotes and maintains good Associate relations between kitchen, stewarding and Harry Soffer personnel.

　　• Assists in recruiting, interviewing, and hiring team members; conducts performance appraisals, coach and counsel, progressive corrective action, motivate, develop, and train.

　　• Ensures all daily rehearsal meetings are conducted.

　　• Participates in departmental meetings and communicates a clear and consistent message regarding the departmental goals to produce desired results.

　　• Perform any other reasonable duties as required by management.

　　JOB REQUIREMENTS

　　• 3+ years Sous Chef experience in quantity food production, in a luxury hotel or freestanding restaurant.

　　• Possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept, effective communicator, effective in providing exceptional customer service and ability to increase profits.

　　• Must have excellent organizational, interpersonal, and administrative skills.

　　Education

　　• High school diploma or GED; 3-5 years’ experience in the food and beverage, culinary, or related professional area.

　　OR

　　• 2-year degree from accredited university in Food Service Management, Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the food and beverage, culinary, or related professional area.

　　Skills and Abilities

　　• Ability to communicate in the English language. Second language is a plus.

　　• Knowledge of hotel food and beverage operations.

　　• Knowledge of basic food handling policies and procedures as well as the techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques, proper chemical handling, and sanitation standards.

　　• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.

　　• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

　　This company is an equal opportunity employer.

　　frnch1