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Senior Sous Chef, Oscar’s Brasserie – Waldorf Astoria Orlando

Waldorf Astoria Orlando

This is a Full-time position in Orlando, FL posted October 1, 2021.

Waldorf Astoria Orlando is looking for a talented Senior Sous Chef to help lead the culinary team at Oscar’s Brasserie !

Surrounded by Walt Disney Resort, this luxurious Forbes 4-Star property has 502 rooms, 30,000 square feet of banquet space, and 7 food and beverage outlets. This includes 3 restaurants, 2 bars, a pool, and in-room dining.

In this role, you will have responsibility for Oscar’s Brasserie, Aquamarine Pool Bar and Clubhouse Grille , while managing a culinary team of up to 15, two Sous Chefs and report directly into the Executive Sous Chef. The ideal candidate will be an exceptional leader with a great vision, a drive for innovation, and a talented culinarian who fosters a positive and engaging culture. At least 2-3 years of Sous Chef experience is required. Prior luxury hotel experience is a plus!

For more information on the property, please visit:

    – Waldorf Astoria Orlando
    – Waldorf Astoria Orlando (@waldorforlando) • Instagram

What will I be doing?

As Senior Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Senior Sous Chef would be responsible for performing the following tasks to the highest standards:

    -Assist the Executive Sous Chef and Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
    -Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
    -Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
    – Create and implement new menus and individual food items
    – Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward
    – Recruit, interview and train team members