JOB SUMMARY: Responsible for consistently providing guests with excellent food quality. In the absence of the Chef, the Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the resort in a safe and sanitary environment.

JOB DUTIES:

• Communicate all policies and procedures to entire staff in a concise and effective manner.
• Demonstrate strong leadership skills to motivate, hire, train and supervise kitchen staff.
• Inventory and audit food storeroom items.
• Monitor and control the maintenance/sanitation of kitchen and ensure a healthy and safe work environment that meets all Federal, State and Company standards.
• Carry out management responsibilities in accordance with Company policies and all Federal, State and local employment laws and OSHA regulations.
• Manage, organize and prioritize multiple projects and/or tasks to meet deadlines.
• Exhibit a positive and involved team attitude to all departments and promote positive team member relations through an environment that encourages open communication, trust and mutual respect with all team members for the best overall performance of the resort.
• Develop and maintain standards for the department, while adhering to the Company’s policies.
• Understand the principles, values and process for providing exceptional guest services.

RESPONSIBILITIES:

• Supervise the day-to-day activities of the kitchen department.
• Assist in directing and correcting the presentation and portioning of food according to Resort standards.
• Effectively communicate objectives and schedules and assign work accordingly.
• Ensure all kitchen staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Communicate daily with Chef for any updates regarding planning, staffing and internal procedures.
• Complete any assigned paperwork accurately and timely.
• Ensure food inventory is at par level in accordance to Resort standards.
• Report equipment in need of repair to Chef.
• Participate in banquet functions from planning to preparation of food items.
• Conduct daily walk-through of all walk-in refrigerators, storage rooms and food lines to ensure proper rotation, usage, cleanliness and proper sanitation.
• Monitor staff hours and overtime.
• Ensure safety practices and procedures are being followed as outlined by Company standards.

Caliente is a Clothing-Optional Resort and Residential Community. All staff are fully clothed.

Job Types: Full-time, Part-time

Pay: $18.00 - $20.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 3 years

Pay rate:

• Hourly pay

Shift:

• Day shift
• Evening shift

Supplemental pay types:

• Overtime pay

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant
• Fine dining restaurant
• Resort

Ability to commute/relocate:

• Land O' Lakes, FL 34637: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 3 years (Required)

License/Certification:

• Driver's License (Required)

Work Location: One location

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