Sous Chef - Club - Garden Room - Fine Dining - Quick Hire!

Pier Sixty-Six Resort, located in Fort Lauderdale, Florida, stands as a premier beacon of hospitality in South Florida. This luxury resort, which spans over 32 lush waterfront acres, boasts a distinguished blend of elegant accommodations, upscale amenities, and exceptional services. Its famed superyacht marina, iconic rotating Pier-Top lounge, and the unique architectural design integrate to create an unforgettable guest experience. The resort features 325 finely appointed guest rooms, suites, and villas, complemented by an exclusive collection of 91 Private Resort Residences. Guests and residents alike enjoy access to 12 diversified restaurants and lounges, a high-end spa, a variety of curated pools, and a beautifully designed waterfront promenade that includes retail and dining options. Each corner of Pier Sixty-Six Resort is designed to inspire relaxation and provide guests with a luxurious and memorable visit. At the heart of Pier Sixty-Six Resort’s operation are its 600 talented Team Members, working together harmoniously to uphold the property’s legacy of stellar service and experiential hospitality. The resort prides itself on cultivating a nurturing and inclusive culture where individual welfare, professional growth, and well-being are prioritized. State-of-the-art facilities, a first-class employee dining room, and supportive management practices contribute to a workplace that is both energizing and rewarding. Currently, Pier Sixty-Six Resort is seeking an experienced and motivated Sous Chef to join its culinary team, focusing primarily on the Garden Room, a fine dining venue. The Sous Chef plays a critical role in maintaining and elevating the culinary standards to ensure an impeccable lunch and dinner experience. Reporting to the Chef de Cuisine for the Club Area, the Sous Chef is responsible for daily kitchen operations, staff leadership, and managing food preparation activities. This role combines hands-on culinary skill with effective team management to foster an environment of creativity, efficiency, and excellence. The Sous Chef is expected to uphold the highest culinary standards by participating in menu design, staff training, and quality control. This includes overseeing food presentation, ensuring food safety and sanitation compliance, and maintaining cost controls through budgeting and inventory management. Additionally, the Sous Chef will contribute to the resort’s strategic goals by implementing innovative techniques and managing special culinary events tailored for Club Members and guests. Leadership is a key component of this role; the Sous Chef will manage recruitment efforts, employee evaluations, performance standards, and collaborative communication within and beyond the kitchen team. A proactive approach to problem-solving, fostering mutual respect among employees, and maintaining operational transparency are essential attributes. The position emphasizes delivering exceptional guest satisfaction, requiring the Sous Chef to engage with patrons personally, address feedback, and continuously improve service quality. Pier Sixty-Six Resort offers a full-time employment opportunity with highly competitive wages and a comprehensive benefits package. This is a chance to join a renowned hospitality establishment dedicated to redefining guest experiences and promoting professional growth within the culinary arts. Enthusiastic, polished hospitality professionals who are eager to advance their careers in a dynamic, luxury resort setting are encouraged to apply and become part of this distinguished team.

• High school diploma or GED
• Minimum four years of relevant culinary experience
• Two-year degree in Culinary Arts Hotel and Restaurant Management or related field preferred
• Proven leadership and team supervision experience
• Strong knowledge of food safety and sanitation standards
• Ability to work flexible hours including evenings weekends and holidays
• Strong communication and interpersonal skills
• Ability to manage budget and operational expenses
• Commitment to delivering exceptional guest service
• Familiarity with health department regulations and compliance
• Ability to stand for long periods and perform physically demanding tasks