Harry Soffer Sous Chef - $47800 to $64600 per YEAR

This hotel is an independently owned and operated property managed by Fontainebleau Development, a separate franchisee distinct from Marriott International, Inc. As such, all employment policies, practices, and decisions—including hiring, firing, compensation, benefits, and staffing—are fully controlled by Fontainebleau Development rather than Marriott International. This unique operational structure offers employees a dynamic working environment under a prestigious brand while maintaining the personalized management style distinct to Fontainebleau Development. Employees in this hotel are employed directly by the franchisee and not Marriott International, which promotes a localized corporate culture and fosters close-knit team dynamics tailored to meet both associate and guest satisfaction at the highest levels. The Harry Soffer Sous Chef position is critical to the daily success of the Harry Soffer kitchen operation within this luxury hotel setting. This role necessitates a skilled culinary leader who not only excels in food preparation but who also delegates effectively, manages kitchen personnel, and communicates clearly about business priorities, special menu items, food quality standards, and hygiene requirements. The Sous Chef is responsible for overseeing kitchen operations to maintain consistency and high-quality food output, all while managing food production costs and optimizing associate performance. The ideal candidate will work closely with the Chef de Cuisine, contributing hands-on culinary skills and assisting in all aspects of kitchen management. They must ensure all local, state, and federal health and safety regulations are strictly adhered to and that food handling and sanitation standards meet the highest requirements. This role further requires the Sous Chef to engage in inventory management, food purchasing, and budget reporting, thus playing a substantial part in the financial stewardship of the food and beverage department. An essential aspect of the role is coaching and developing kitchen staff, fostering positive interdepartmental relations, and maintaining a productive and motivated team environment. The Sous Chef is also expected to participate actively in departmental meetings, helping to align operational goals with the hotel’s strategic vision. This includes overseeing daily kitchen walk-throughs to ensure compliance with hygiene standards and operational policies. This position operates within a high-volume luxury hotel restaurant environment, demanding high energy, strong leadership skills, exceptional organizational ability, and outstanding customer service expertise. The successful candidate will demonstrate an entrepreneurial spirit and a proven record of managing high-volume culinary operations effectively. With a focus on minimizing waste while maximizing food production quality, this role offers both challenges and rewarding opportunities in culinary leadership and hospitality excellence. Work schedules are flexible and may include holidays and weekends. Physical demands are significant, requiring the ability to lift up to 50 pounds and to remain on foot for extended periods. Computer proficiency, especially in Microsoft Office applications, is necessary to manage reporting, forecasting, and communication tasks effectively. Overall, the Harry Soffer Sous Chef position represents a unique opportunity to join a prestigious, independently managed hotel within a respected franchise system, contributing significantly to the culinary and operational success of an esteemed luxury hospitality destination. This role combines the creativity of culinary arts with the strategic demands of kitchen management, setting the stage for professional growth and development in a vibrant hotel environment.

• Three plus years Sous Chef experience in quantity food production in a luxury hotel or freestanding restaurant
• High energy and entrepreneurial spirit
• Motivational leader with proven track record in high volume concept
• Effective communicator
• Ability to provide exceptional customer service
• Strong organizational, interpersonal, and administrative skills
• Ability to work in fast-paced environment
• Physically able to lift up to 50 pounds and perform standing, walking, reaching, and bending throughout shift