Sous Chef - HAVEN Kitchen - Lake Nona Wave Hotel

The Lake Nona Wave Sous Chef will will work with the Chef de Cuisine to deliver excellence through training, support and execution of the Food and Beverage standards. You will be on the front line to train and motivate culinary staff while supporting the service team.  With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience for HAVEN Kitchen, HAVEN Pool, HAVEN Lounge and In Room Dining.

• Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team.
• Assist the chef de cuisine in managing all aspects of the kitchen and food production.
• Oversee and participate in food preparation, ensuring high quality and consistency.
• Collaborate with the culinary leaders to develop new menu items and specials.
• Must be able to professionally communicate with all team members.
• Consistently practice safe and sanitary food handling techniques.
• Supervise and train kitchen staff, providing guidance and support as needed.
• Enforce workstation and equipment safety and cleanliness.
• Ensures the highest standard of quality control and menu development for In Room Dining and all HAVEN dining venues to include HAVEN Kitchen, HAVEN Pool, and HAVEN Lounge.
• Continually enhances the culinary experience of guests.
• Maintain food inventory levels and order food supplies as necessary.
• Ensure compliance with health and safety regulations.
• Assist in creating and implementing standard operating procedures for the kitchen.
• Coordinate and work closely with the restaurant managers to create synergy and to ensure smooth front and back of the house operations.

• Able to work flexible hours and days.
• Two-year culinary arts degree required.
• Minimum of three years of related experience as a sous chef or chef de cuisine.
• Three to five years of supervisory experience required.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Strong background in restaurant management and hospitality.
• Extensive knowledge of food preparation techniques and food production processes.
• Ability to lead and manage a team effectively.
• Previous experience maintaining professional and respectful work relationships.
• Excellent organizational and time management skills
• Attention to detail and ability to maintain high standards of sanitation and cleanliness.
• Knowledge of dietary restrictions and ability to accommodate special dietary needs.
• Previous experience in luxury and high-end establishment.
• Must have serve safe certificate. 

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