FT Jr Sous Chef, SLS LUX

Company Description

From our dazzling location in the heart of Miami, SLS offers both our staff and our guests a hip, cutting-edge experience in the world of hotels as theater. We have an exciting job opportunity to join our Culinary Team as a Jr. Sous Chef located at SLS LUX, Miami. JOIN THE SLS FAMILY TODAY!

Job Description

Job Purpose:

Under the general guidance of the Hotel Manager you are responsible for coordinating, supervising and directing all aspects of the restaurant’s food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. He/she is expected to, meet corporate quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation.

 Duties & Functions:

• Check all prepared food is in place; food stocks (including dry stores) and replenish as necessary
• Assign, in detail, specific duties to all employees for efficient operation of the kitchen
• Supervise and assist in the preparation of all food is in place, ensuring all necessary work is completed prior to the commencement of service
• Prepare, code and submit invoices in a timely manner
• Assist in the prevention of pilferage from the dry stores and refrigeration within the department
• Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and is in place
• Assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload
• Remain on duty until the following shift takes over or until you are discharged by the Hotel Manager
• Ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished
•  Make sure, in conjunction with your team that all section files and recipes are maintained and updated
• Participate in all aspects of the daily operation of the kitchen and food production areas
• Maintain constant quality control of all food prepared and cooked ensuring it is to the Hotel’s standards
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption
• Follow and ensure compliance with food safety and handling policies and procedures
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management
• Properly train and direct departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc
•  Any other reasonable duties as assigned by the supervisor or manager
•  We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional service

SAFETY REQUIREMENTS

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment.

GROOMING/UNIFORMS

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability preferred.

Qualifications

Specific Job Knowledge & Skills:  

• High School Diploma or equivalent required
• Minimum one to two years of management experience in an accredited restaurant or hotel
• For Union properties only: Must possess a minimum of three (3)to five (5) years Hotel and/or Food and Beverage operational experience in a Union environment. Must have strong and proven knowledge and practice of Hotel Collective Bargaining Agreements (will be subject to a skill test during interview process)
• Possess a gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
•  Any other reasonable duties as assigned by the supervisor or manager
• Ability to work under demanding and strenuous situations
• Ability to read, understand, distribute and execute BEOs for a successful banquet operations.

Physical Abilities:  

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Requires manual ability to use, carry, and operate all necessary equipment

Additional Information

All your information will be kept confidential according to EEO guidelines.

See Description