Executive Sous Chef

The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country s premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest.

Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami.

The Betsy’s Writers’ Room, just one example of the ownership family s commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service.

We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you.

Summary

This role will assist the Executive Chef in the management of all Culinary activities in our luxury hotel and award-winning restaurants.

• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.
• Plan, direct, or supervise food preparation or cooking activities of multiple kitchens and restaurants in the hotel.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Meet with sales representatives to negotiate prices or order supplies.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Demonstrate new cooking techniques or equipment to staff.
• Arrange for equipment purchases or repairs.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Record production or operational data on specified forms.

• Google Suite
• Office suite software — Microsoft Office
• HRIS and Payroll — ADP Total Source
• Point of Sale System – Micros
• Purchasing
  - Craftable
• Procurement Software - iBuy Efficient by Avendra
• Guest Service Management System - HotSOS
• PMS - Opera Cloud

• Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Production and Processing — Knowledge of raw…