Job Description

Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. 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. Overview: Follow your passion all the way to paradise at TradeWinds Resort, a Tampa Bay Times Top Workplace for seven years in a row! TradeWinds features two destination resorts just 200 flip flops from one another along the gorgeous Gulf Coast on St. Pete Beach, a Top-Ranked US Beach. The Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. Sous Chef would be responsible to develop and manage all aspects of food preparation and presentation for outlet restaurant. Work closely with the Chef de Cuisine and Restaurant General Manager to maintain Resort/ Restaurant standard in food quality, staffing, safety and budgeting. Provide coaching and supervision of staff. Responsibilities:

• Work with other F&B managers and keep them informed of F&B issues as they arise
• Be an active participant in our passionate purpose and provide superior customer service (internal and external) at all times. Follow The Resort’s etiquette guidelines.
• Plan and coordinate the daily operations of all assigned restaurant kitchen facilities.
• Exercise full supervisory authority, directly and indirectly, over 20 cooks and other kitchen staff. Plan and conduct training programs and staff meetings. Plan staffing needs and work schedules in order to meet department goals.
• Monitor all kitchen operations on a regular basis.
• Plan menus for all regular and special events.
• Research, develop, modify, and test all recipes.
• Deal regularly with outside vendors of food, supplies and equipment.
• Supervise food, supply and equipment ordering and inventory control.
• Directly or indirectly supervise all food preparation and production activities. Ensure that the highest quality is maintained. Develop and implement appropriate quality and production controls.
• Prepare various administrative and operating reports and records, such as inventory and production cost reports and time sheets.
• Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs. Proactively resolve budget and personnel issues.
• Set professional guidelines by acting as a role model to all kitchen staff.
• Perform other tasks as assigned.

• Training in a culinary arts school or apprenticeship preferred but not necessary with professional chefs, 5 plus years of relevant professional cooking experience, including 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 and administrative skills.
• Experience in budget management preferred.
• Excellent leadership and coaching skills.
• Ability to deal effectively with a variety of Company personnel and outside vendors.

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