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Sous Chef

3 months ago

Miami, United States Mayfair House Hotel & Garden Full time
Description

For seekers of the timeless and worldly, the provocatively spirited, the cultured, and the hidden gem traveler, Mayfair House Hotel & Garden, A MICHELIN Key Hotel, offers an iconic experience set against a sexy & seductive backdrop, designed to evoke a cultured escape through guest programing and effortless service. Mayfair House Hotel & Garden is a place where everything is refreshingly current yet timeless. It is rooted in its artist narrative and anchored by its signature eccentric design. Join this industry changing and forward-thinking team as our AM Sous Chef to create high touch, unpretentious, personable, accommodating, effortless and discreet service, ultimate with the highest level of diligence in in making the Mayfair House service come to life.

ESSENTIAL JOB FUNCTIONS:

Collaborates closely with the Executive Chef/ Chef De Cuisine to plan and execute all menu items for the breakfast and lunch operations. Trains and mentors the morning team on new and existing menu items and to better develop their skillset. Controls employee hiring, training, scheduling and evaluations. Monitors financial information such as revenue, costs control, and labor to meet or exceed budget. Places and receives orders for inventory to maintain the morning shift ready. Performs any other duties as assigned by the Executive Chef/ Chef De Cuisine

QUALIFICATIONS:

3+ years of progressive industry experience 2+ years of management experience. 2+ years experience in a hotel setting. Excellent communication and leadership skills Advanced administrative skills Strong work ethic and self-motivation Willingness to grow and learn alongside team in fast-paced environment Proven ability to teach and mentor kitchen staff

In addition to a great work environment, our talented team enjoys:

Competitive compensation Professional development and growth Paid time off for personal, vacation, and holiday Employee Assistance Program (EAP) Room discounts at all Crescent Hotels & Resorts hotel locations Parking at a discounted rate Daily Employee Meals And much more

REQUIRED SKILLS AND ABILITIES:

Must have the ability to communicate in English and Spanish. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Thorough knowledge of food and beverage products, proper preparation and presentation of foods and beverage items. Ability to prepare signage for catering functions. Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 50 lbs. on an occasional basis. Ability to create special themes and menus. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Source: Hospitality Online