Multi-Restaurant Sous Chef - Caribe Royale Orlando Hotel

Scope of Position

The Multi-Restaurant Sous Chef oversees kitchen operations for both Tropicale and the Stadium Club Kitchen, ensuring consistent food quality and excellence. This position supports administrative functions such as inventory management, ordering, and scheduling, while also contributing to menu development, upholding sanitation standards, and maintaining efficient operations across all locations. Strong culinary expertise and leadership abilities are essential for success in this role.

Position Requirements:

• Professional demeanor appropriate for a resort environment.
• At least 3 years’ experience in a supervisory or leadership role in a resort hotel or fine dining restaurant.
• Strong restaurant operation background.
• Proven track record in high volume concepts and effective in providing exceptional customer service.

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 Associates daily.
• Supervise and train associates across multiple restaurants, including line cooks and prep cooks.
• Manage daily kitchen operations, ensuring efficiency, food quality, and consistency in preparation and plating at each location.
• Assists Chef de Cuisine manage 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 Associates daily.
• Comply 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.
• Ensure 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.
• Promote and maintains good associate relations between the kitchen, stewarding, and dining room personnel.
• Motivate, develop, and train line-level associates.
• Participate in departmental meetings.
• Perform any other reasonable duties as required by management.

Education

• American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from a recognized culinary institute and equivalent experience.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Knowledge of proper chemical handling, cleaning techniques, and use of equipment machinery.
• 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).

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Requires standing/walking/reaching and bending throughout shift.
• Ability to push/pull/lift to 50lbs.
• Ability to multitask and give directions under pressure.
• Work in areas of high heat and humidity.