Executive Sous Chef

Property Description

Baker's Cay Resort, located in the breathtaking Florida Keys, is seeking talented individuals to join our team! As a job applicant, you'll have the opportunity to work in a stunning oceanfront property that offers a unique and luxurious experience for our guests. With positions available in front desk, housekeeping, food and beverage, and more, there are abundant opportunities for career growth and advancement. Our resort boasts lush tropical landscapes, modern amenities, and unparalleled ocean views, creating an extraordinary work environment. As a member of the Baker's Cay team, you'll have the chance to provide exceptional service to our discerning guests, work in a dynamic and guest-centric atmosphere, and be a part of a team that values excellence. Join us in delivering unforgettable moments and become a part of our dedicated team at Baker's Cay Resort!

Overview

Property info:

Inspired by Nature

Our guests escape to Baker's Cay Resort Key Largo to enjoy lazy beach days, romantic watercolor sunsets, and family-friendly nature-inspired pursuits!  We serve with a hospitality heart and kindness for all!  Join us!

 

Prosition info:

 

The Executive Sous Chef works closely with Executive Chef, supervising and coordinating activities of food preparation, kitchen, pantry, and storeroom personnel. Purchase and requisition ingredients, kitchen supplies and equipment. Participates in planning menus, preparing and portioning and controlling costs. Supervises Stewarding to ensure cleanliness of kitchen and equipment. Supervises Cooks to ensure quality and observe preparation and appearance standards. Supervises workers engaged in inventory, storage, and distribution of food and supplies.

Responsibilities

· Constantly. Assist in obtaining financial goals.

· Constantly. Assist in the directing and correcting the presentation and portioning of food according to Davidson standards.

· Constantly. Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.

· Constantly. Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.

· Constantly. Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.

· Constantly. Complete all assigned paperwork accurately and timely.

· Constantly. Complete daily food requisition and oversee specials, utilizing overstock.

· Constantly. Keep in contact with all outlets to ensure quality and consistency.

· Constantly. Maintain work areas clean and organized.

· Constantly. Order food quantities and other expense items and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.

· Constantly. Participate in banquet functions from planning to preparation to dish up of function.

· Constantly. Report unsafe conditions immediately.

· Frequently. Assist in directing staff in sanitation and sanitary food handling.

· Frequently. Assist in scheduling staff according to business levels.

· Frequently. Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.

· Frequently. Perform in the capacity of any position supervised.

· Frequently. Prepare and train staff in use of working menus, recipe cards and photo standards.

· Frequently. Maintain and monitor overtime, labor and food costs.

· Frequently. Complete other duties as assigned by supervisor to include cross training.

· Occasionally. Assist in conducting performance appraisals.

· Occasionally. Attend all required meetings.

Qualifications

· Read, write and speak and understand English.

· Ability to understand financial goals and accomplish them.

· Minimum 2 years Banquet Chef experience preferred.

· Minimum 5 years cooking experience.

· Food/Beverage Service Worker Permit, where applicable.

· Ability to communicate effectively with the public and other employees.

· Meet minimum age requirement of jurisdiction.

· Minimum 2 years kitchen management experience.

· College degree or certification in culinary field/hospitality field preferred.

· No employee will pose a direct threat to the health/safety of self or others.

Benefits

Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US.   A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott,