Garde Manger Junior Sous Chef

Job description

A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. Who We Are : Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here ; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer : Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Pet Insurance Team Member Hotel Rates, other discounts, perks and more This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees. Job Specifics Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control Personally supervises kitchen activities to ensure quality production/delivery of product/service Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations Communicates daily with Executive Chef or Sous Chef Ensures security and proper use and control of operating supplies and equipment Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards Follows New Hire Training program in accordance with hotel policy Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Coaches, counsels, retrains employees as needed to ensure superior levels of performance Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance 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 Loews Hotels standards Complies with required safety regulations and procedures Maintains cleanliness and excellent condition of equipment and work area Complies with Loews Hotels standards, policies and rules Recycles whenever possible Remains current with Loews Hotels information and changes Complies with Loews Hotels uniform and grooming guidelines Qualifications Required: Thorough knowledge of all matters related to the proper administration of a food service operations Two + years supervisory experience in hotel or free standing restaurant Certification as ”Food Service Manager” or other, as required by State County or Local regulations Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria Effective management, leadership, organizational and communication skills Ability to work flexible schedule to include weekends and holidays Preferred: Associate of Science degree or higher in Hospitality or Food Service Management Education: Associate of Science degree or higher in Hospitality or Food Service Management Experience: Two + years supervisory experience in hotel or free standing restaurant