Overview:
South Florida’s beacon of hospitality, Pier Sixty-Six Resort, returned to Fort Lauderdale. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiences is set to unfold around it. The lush 32-acre waterfront enclave is home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches, resulting in extraordinary experiences. The Resort assembles over 600 diverse and talented Team Members to bring Pier Sixty-Six to life and create a new legacy by providing memorable experiences and stellar service to our guests and residents. We aspire to create a caring culture for our team, with state-of-the-art facilities, a first-class employee dining room, and, most importantly, a focus on you as an individual, including your welfare and well-being. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eager for growth and stardom to join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.
The Sous Chef Banquets works across disciplines to deliver an exceptional experience and is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. The Banquet Sous Chef will focus on the guest dining experience toward excellence.
Reporting to the Executive Banquet Chef you will manage and provide leadership and management for the Culinary Division by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel. This individual will follow the efforts in recruiting and menu creation, implementation of training, processes, and standards for a successful opening. This role will require assisting other F&B Outlets as needed.

Responsibilities:

• Coordinating the selection, training, development, and evaluation of employees and managers in the banquet’s events through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for banquets/catering operations.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Maintaining visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships.
• Working closely with the food and beverage leadership team to design creative banquet menus, and amenity options while ensuring an exceptional product.
• Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation.

ENSURING CULINARY STANDARDS AND RESPONSIBILITIES ARE MET.

• Monitoring the quality of raw and cooked food products to ensure that standards are met.
• Determining how food should be presented and creating decorative food displays.
• Recognizing superior quality products, presentations, and flavor.
• Oversee food production during events, ensuring timely service and quality control.
• Ensuring compliance with food handling and sanitation standards.
• Training kitchen team members on the fundamentals of good cooking and excellent plate presentations.
• Following proper handling and right temperature of all food products.
• Ensuring employees maintain required food handling and sanitation certifications.
• Maintaining purchasing, receiving and food storage standards.
• Participate in menu tastings and special event planning, providing input on culinary options and presentation styles

Responsibilities:

• Coordinating the selection, training, development, and evaluation of employees and managers in the banquet’s events through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for banquets/catering operations.
• Controlling labor and operating expenses through effective planning, budgeting, purchasing decisions and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• Maintaining visibility in the operation, recognize and maintain relationships with regular guests and cultivate relationships with new patrons through effective marketing and personal relationships.
• Working closely with the food and beverage leadership team to design creative banquet menus, and amenity options while ensuring an exceptional product.
• Communicating with employees and managers to ensure operational needs are met and attending regular operational meetings to ensure effective coordination and cooperation between departments. Is a champion of change and a role model for innovation