Sous Chef - Club - Garden Room - Fine Dining

Pier Sixty-Six Resort in Fort Lauderdale, South Florida, is a prestigious luxury hospitality destination known for its exceptional amenities and world-class service. Nestled in a lush 32-acre waterfront enclave, the resort boasts 325 magnificent guest rooms, suites, and villas alongside an exclusive collection of 91 Private Resort Residences. This iconic resort features 12 unique restaurants and lounges, a luxurious spa, multiple curated pool options, and a vibrant waterfront promenade with retail and dining selections. From the renowned superyacht marina to the iconic spires with its rotating Pier-Top lounge, the resort offers guests an elevated, immersive experience that beautifully blends style, comfort, and sophistication. The resort employs over 600 talented and diverse team members committed to creating memorable experiences and providing stellar service to guests and residents alike. Pier Sixty-Six Resort emphasizes a caring and nurturing culture for its employees, with state-of-the-art facilities, a first-class employee dining room, and a focus on individual welfare and well-being. The resort is dedicated to fostering growth and opportunity for hospitality professionals who are passionate about excellence and eager to advance their careers within a supportive, innovative environment. Currently, Pier Sixty-Six Resort is seeking a skilled and experienced Sous Chef to join the culinary team, specifically focusing on the Garden Room fine dining experience. The Sous Chef will play a pivotal role in driving culinary excellence for lunch and dinner services across the Garden Room and other outlets as necessary. Reporting directly to the Chef de Cuisine for the Club Area, the Sous Chef will manage daily kitchen operations, lead culinary staff, and ensure the highest standards of food quality, presentation, and service. This leadership position entails coordinating employee selection, training, development, and evaluation, ensuring that cultural and core standards are consistently met. The Sous Chef will oversee labor and operational expenses, implement creative cost-control strategies, and contribute to menu design and innovative culinary offerings alongside the food and beverage leadership team. A strong focus will be placed on guest satisfaction and building lasting relationships through personalized service and exceptional culinary presentations. Additionally, the sous chef will champion operational excellence by maintaining visibility in daily operations, promoting trust, respect, cooperation among team members, and serving as a role model for professional behavior. The role includes setting performance and budget goals, ensuring compliance with food safety and sanitation standards, and supervising food preparation teams. An essential part of this role is managing and resolving guest concerns promptly, improving service standards, and actively participating in promotional events and culinary activations. This full-time position offers a competitive wage and is supported by a comprehensive benefits package. Pier Sixty-Six Resort values dedication, energy, and polish, inviting culinary professionals eager to grow and shine within an esteemed luxury hospitality setting. Joining this resort means becoming part of a legacy dedicated to creating extraordinary experiences where hospitality meets excellence.

• High school diploma or GED
• minimum 4 years of culinary or related experience
• 2-year degree in Culinary Arts, Hotel and Restaurant Management, or related field
• proven culinary leadership and team management skills
• strong knowledge of food safety and sanitation standards
• ability to control labor and operational expenses
• excellent communication and interpersonal skills
• ability to manage guest relationships and resolve complaints
• strong organizational and problem-solving capabilities