Compensation Type

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

Location

Discover more sun and more fun! Escape to a tropical beachfront paradise complete with everything you need for the perfect getaway, including delicious dining, beachfront bars, relaxing comforts, and endless activities. Here you’ll stay at one, play at two — with two connecting resorts right on the soft white sands of St. Pete Beach. Whether you’re looking for family fun, a romantic retreat, a group getaway, or anything in between, it’s all here at TradeWinds Island Resorts. https://www.tradewindsresort.com/careers

Overview

TradeWinds Island Resort is hiring a Sous Chef to supervise all aspects of breakfast, lunch and the occasional dinner of food preparation and production for conference/banquet facilities. **LOCAL RESIDENCY ONLY, PLEASE**

Responsibilities

• ROLE/RESPONSIBILITIES

  • Provide superior service to our guests (internal and external) at all times. 
  • Plan, coordinate and execute the daily production lists for all prep areas.
  • Exercise supervisory authority, directly and indirectly, over 5 to 10 cooks and other kitchen staff. Plan and conduct training programs and daily staff huddles. Plan staffing needs and work schedules in order to meet department goals.
  • Assist all kitchen operations on a regular basis.
  • Assist in planning and administering the kitchen operating budgets.
  • Plan in advance for all special meal requests. Research, develop, modify, and test recipes.
  • Communicate regularly with purchasing and receiving to ensure delivery and quality of perishable and non-perishable goods.
  • Supervise food and supply ordering and inventory control for the opening breakfast and lunch service.
  • Oversee or directly supervise all food preparation and production activities when serving as on-site chef. 
  • Ensure compliance with established health and safety procedures and codes.
  • Supervise the proper operation and maintenance of all kitchen equipment.
  • Supervise and assist in planning appropriately, quality and production control systems/activities.
  • Prepare various administrative/operations reports and records, such as timesheets, inventory and production cost reports, and the like.
  • Confer regularly with immediate supervisor and other company personnel to plan, coordinate and evaluate activities/services, exchange information, resolve issues.
  • Adhere to all standards and policies established by resort management team.

  WORKING RELATIONSHIP

  • Reports directly to the Executive Banquet Chef, aid to provide coaching and development all culinary team; works closely with line team and service team while maintaining management relationship.

  PHYSICAL REQUIREMENTS

  • Ability to bend, lift, twist and stoop while carrying up to 50 lbs.
  • Standing for extended periods of time in both a hot environment and in a refrigerated environment.

Qualifications

• Training in a culinary arts school or apprenticeship with professional chefs, 3-5 plus years of relevant professional cooking experience, including some supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; menu planning; ordering and inventory control; quality and production control; and other aspects of kitchen management.
• Strong organizational skills.
• Excellent leadership and coaching skills. 
• Ability to deal effectively with a variety of company personnel and outside vendors.