Executive Sous Chef - Bahia Mar Fort Lauderdale, a Doubletree by Hilton

The ideal candidate will be a passionate, innovative chef with 2–3 years of hotel culinary leadership experience. This culinary leader will oversee all culinary operations in close partnership with the Director of Food & Beverage, guiding a team of 35, including line cooks and a banquet culinary leader. The role is responsible for ensuring exceptional quality, consistency, and operational excellence across all dining experiences, with key duties in menu curation, scheduling, and team training. Shift Pattern: Full availability is required including weekdays, weekends, and holidays. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more). As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards. Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward. Quality. Dependability. Customer Focus. Adaptability.