SOUS CHEF – FREEHAND & GENERATOR MIAMI
Works with Kitchen Manager and Director of Operations in providing leadership, direction and motivation to the culinary team, ensuring the successful execution of daily department operations and that consistent, high quality product is produced.  Responsible for all culinary functions and staff in assigned kitchen.  Strives to continually improve guest and team member engagement and maximize the financial performance of the department.

WHO ARE WE

Freehand is on a journey. Appropriate, given that we're a shared accommodation brand. Freehand swung through the US coolest cities on its way to dominating the world. It burst onto the scene in the Americas with the launch of our properties in the country’s biggest markets (NYC, LA, Miami and Chicago) with the acquisition of Freehand Hotels. Created for a new generation of urban travelers, Freehand combines the social culture of a hotel with innovative design by Roman and Williams, comfort and quality food and beverage at an affordable price.

No biggie. Fast Company named us one of the top 50 most innovative global companies. We, of course, agree. And now this top 50 most innovative global company (did we mention that?) wants a pretty awesome Director of Catering and Events.

Our spaces are safe and seriously social, in the proudest part of the beating heart of the cities we love. Cultural action, creative pulse and an outstanding way to waste some of the finite time the universe has given you - that's what Freehand offers. Holds true for staff and visitors equally, and while chic design is always the backdrop, every Freehand in every destination reflects the unique beat of that city's heart.

ABOUT FREEHAND MIAMI

Talk about location – our OG Freehand hotel in Miami is the spot that has it all! It's a 5-minute walk from Miami Beach, and less than 1 mile from the nightlife of South Beach and features modern comforts like an outdoor terrace with a pool, two craft cocktail bars, a seasonal restaurant, and breakfast served daily. It’s both an escape from the bustle of the strip and an ideal access point to the best of the city. A full calendar of social events and fun activations are complemented by sun, sea and sand, making the OG Freehand a pleasure to stay at for guests, and a pleasure to work at for everyone in the team.

NUTS AND BOLTS OF THE JOB

·       Supervise daily culinary operations in assigned kitchen and ensure compliance with all policies, standards and procedures.  Understand team member positions well enough to perform duties in team members’ absence.

·       Schedule team members to business demands and track team member time and attendance.

·       Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.

·       Ensure compliance with food handling and sanitation standards.  Follow proper handling and correct temperatures of all food products.

·       Regularly estimate production needs and communicate to culinary team.

·       Prepare and cook food.  Assist in determining how food should be presented and create innovative, attractive food displays.

·       Maintain purchasing, receiving and food storage standards.

·       Ensure regular, ongoing communication occurs (e.g. daily pre-shift, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings including weekly BEO and weekly managers meeting).

·       Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs.  Celebrate successes and publicly recognize the contributions of team members.

·       Solicit team member feedback, utilize an “open door” policy and review team member engagement results to identify and address team member problems or concerns.

·       Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market. 

·       Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.

·       Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality.

·       Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.

·       Communicate the impact of the department’s operations on the property’s operational and financial goals and objectives and achieve or exceed budgeted goals.  Achieve and exceed goals including performance goals, budget goals, team goals, etc.

·       Responsible for monthly inventory count and accounting submission

Naturally this is not intended as an exhaustive list of duties. Other duties as may be reasonably required will form part of this job description.

RESPONSIBILITIES AND AUTHORITIES:

·       Review guest comments, guest satisfaction results and other data to identify areas for improvement.  Respond to and handle guest opportunities and challenges.

·       Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same.  Assist team in developing lasting relationships with guests to secure repeat business. 

·       Recruit and select talented team members who will enhance our culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands. 

·       Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems.  Provide guidance and direction to subordinates through coaching, counselling, mentoring, and reviewing performance.  Empower team members to deliver the ultimate guest experience.  Observe team member service behavious and provide ongoing feedback.

·       Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.

·       Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent.

WHAT’S IN YOUR DNA

·       Professional verbal and written communication skills

·       Must be organized and detail oriented

·       Requires the ability to be flexible and adapt to change

·       Desire to contribute to the cultivation, development and success of the Hotel

·       Prompt and proficient responding to client inquiries via phone or email throughout the event planning process

·       Excellent customer service with the utmost professional integrity

·       Be courteous, show initiative and enthusiasm

·       Excellent professional interpersonal and communication experience, both verbal & written

·       Flexible and able to work various shifts, ability to work in high pressure situations

·       Excellent organizational skills and attention to detail.

·       Excellent communication and interpersonal skills.

·       Extensive knowledge of event planning and catering requirements.

·       Ability to work with clients to determine and anticipate needs of the event.

·       Excellent managerial and supervisory skills.

·       Ability to work at a fast pace.

·       Extensive knowledge of food hygiene.

Education & Qualification:

Food Certification Required

Minimum 3+ years working in kitchen leadership capacity

Knowledge:

Knowledge of health and safety standards, inventory process, cooking and production, and reading of BEOs is required.

Skills:            

·       A post-secondary diploma or degree in a field of study related to this profession; 3 years of experience in a comparable position and/or an equivalent combination of education and experience.

·       Detailed hotel culinary operating knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.

·       Experience successfully leading in a fast-paced environment and prioritizing demands.

·       Strong interpersonal, team member relations and leadership abilities.

·       Well versed in culinary financial aspects

·       Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.

·       Ability to identify and solve problems. 

·       Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.

·       Excellent verbal and written communication skills.

·       Flexibility to meet the demands of a 24-hour operation

Physical:       

·       Must be able to stand for long periods of time

·       Must be able to move throughout the property with ease

·       May also be required to hold/carry, reach, twist, climb, push/pull, knell/squatting, balance, bend/stoop, or reach.

·       Position may also require regular lifting of up to 40 pounds.

SOUS CHEF – FREEHAND & GENERATOR MIAMI
Works with Kitchen Manager and Director of Operations in providing leadership, direction and motivation to the culinary team, ensuring the successful execution of daily department operations and that consistent, high quality product is produced.  Responsible for all culinary functions and staff in assigned kitchen.  Strives to continually improve guest and team member engagement and maximize the financial performance of the department.

WHO ARE WE

Freehand is on a journey. Appropriate, given that we're a shared accommodation brand. Freehand swung through the US coolest cities on its way to dominating the world. It burst onto the scene in the Americas with the launch of our properties in the country’s biggest markets (NYC, LA, Miami and Chicago) with the acquisition of Freehand Hotels. Created for a new generation of urban travelers, Freehand combines the social culture of a hotel with innovative design by Roman and Williams, comfort and quality food and beverage at an affordable price.

No biggie. Fast Company named us one of the top 50 most innovative global companies. We, of course, agree. And now this top 50 most innovative global company (did we mention that?) wants a pretty awesome Director of Catering and Events.

Our spaces are safe and seriously social, in the proudest part of the beating heart of the cities we love. Cultural action, creative pulse and an outstanding way to waste some of the finite time the universe has given you - that's what Freehand offers. Holds true for staff and visitors equally, and while chic design is always the backdrop, every Freehand in every destination reflects the unique beat of that city's heart.

ABOUT FREEHAND MIAMI

Talk about location – our OG Freehand hotel in Miami is the spot that has it all! It's a 5-minute walk from Miami Beach, and less than 1 mile from the nightlife of South Beach and features modern comforts like an outdoor terrace with a pool, two craft cocktail bars, a seasonal restaurant, and breakfast served daily. It’s both an escape from the bustle of the strip and an ideal access point to the best of the city. A full calendar of social events and fun activations are complemented by sun, sea and sand, making the OG Freehand a pleasure to stay at for guests, and a pleasure to work at for everyone in the team.

NUTS AND BOLTS OF THE JOB

·       Supervise daily culinary operations in assigned kitchen and ensure compliance with all policies, standards and procedures.  Understand team member positions well enough to perform duties in team members’ absence.

·       Schedule team members to business demands and track team member time and attendance.

·       Manage staffing levels to ensure that guest service, operational needs and financial objectives are met.

·       Ensure compliance with food handling and sanitation standards.  Follow proper handling and correct temperatures of all food products.

·       Regularly estimate production needs and communicate to culinary team.

·       Prepare and cook food.  Assist in determining how food should be presented and create innovative, attractive food displays.

·       Maintain purchasing, receiving and food storage standards.

·       Ensure regular, ongoing communication occurs (e.g. daily pre-shift, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings including weekly BEO and weekly managers meeting).

·       Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs.  Celebrate successes and publicly recognize the contributions of team members.

·       Solicit team member feedback, utilize an “open door” policy and review team member engagement results to identify and address team member problems or concerns.

·       Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market. 

·       Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard.

·       Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality.

·       Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change.

·       Communicate the impact of the department’s operations on the property’s operational and financial goals and objectives and achieve or exceed budgeted goals.  Achieve and exceed goals including performance goals, budget goals, team goals, etc.

·       Responsible for monthly inventory count and accounting submission

Naturally this is not intended as an exhaustive list of duties. Other duties as may be reasonably required will form part of this job description.

RESPONSIBILITIES AND AUTHORITIES:

·       Review guest comments, guest satisfaction results and other data to identify areas for improvement.  Respond to and handle guest opportunities and challenges.

·       Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same.  Assist team in developing lasting relationships with guests to secure repeat business. 

·       Recruit and select talented team members who will enhance our culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands. 

·       Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems.  Provide guidance and direction to subordinates through coaching, counselling, mentoring, and reviewing performance.  Empower team members to deliver the ultimate guest experience.  Observe team member service behavious and provide ongoing feedback.

·       Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example.

·       Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent.

WHAT’S IN YOUR DNA

·       Professional verbal and written communication skills

·       Must be organized and detail oriented

·       Requires the ability to be flexible and adapt to change

·       Desire to contribute to the cultivation, development and success of the Hotel

·       Prompt and proficient responding to client inquiries via phone or email throughout the event planning process

·       Excellent customer service with the utmost professional integrity

·       Be courteous, show initiative and enthusiasm

·       Excellent professional interpersonal and communication experience, both verbal & written

·       Flexible and able to work various shifts, ability to work in high pressure situations

·       Excellent organizational skills and attention to detail.

·       Excellent communication and interpersonal skills.

·       Extensive knowledge of event planning and catering requirements.

·       Ability to work with clients to determine and anticipate needs of the event.

·       Excellent managerial and supervisory skills.

·       Ability to work at a fast pace.

·       Extensive knowledge of food hygiene.

Education & Qualification:

Food Certification Required

Minimum 3+ years working in kitchen leadership capacity

Knowledge:

Knowledge of health and safety standards, inventory process, cooking and production, and reading of BEOs is required.

Skills:            

·       A post-secondary diploma or degree in a field of study related to this profession; 3 years of experience in a comparable position and/or an equivalent combination of education and experience.

·       Detailed hotel culinary operating knowledge; demonstrated strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement and financial performance.

·       Experience successfully leading in a fast-paced environment and prioritizing demands.

·       Strong interpersonal, team member relations and leadership abilities.

·       Well versed in culinary financial aspects

·       Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.

·       Ability to identify and solve problems. 

·       Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.

·       Excellent verbal and written communication skills.

·       Flexibility to meet the demands of a 24-hour operation

Physical:       

·       Must be able to stand for long periods of time

·       Must be able to move throughout the property with ease

·       May also be required to hold/carry, reach, twist, climb, push/pull, knell/squatting, balance, bend/stoop, or reach.

·       Position may also require regular lifting of up to 40 pounds.