Banquet Sous Chef

Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more.

Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.

Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio.

Job Specific

Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties

Administers and ensures adherence to departmental guidelines, policies and procedures

Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements

Supervises/performs kitchen opening and closing operations

Supervises/assists food handlers in the preparation and production of all hot and cold food items

Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility

Ensures that all raw food ingredients are received and stored in the proper manner

Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times

Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met

Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards

Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order

Reports all equipment maintenance needs to Engineering

Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards

Follows New Hire Training and onboarding program in accordance with hotel policy

Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes

Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel

Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events

Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same

Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities

Other duties as assigned

General

Promotes and applies teamwork skills at all times

Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

Is polite, friendly, and helpful to guests, management and fellow employees

Executes emergency procedures in accordance with hotel standards

Complies with required safety regulations and procedures

Attends appropriate hotel meetings and training sessions

Maintains cleanliness and excellent condition of equipment and work area

Complies with hotel standards, policies and rules

Recycles whenever possible

Remains current with hotel information and changes

Complies with hotel uniform and grooming standards

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