About us:

As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

A Shining Star Among Downtown Miami Hotels, the InterContinental Miami features the city's premier accommodations, convention, and meeting facilities. Overlooking sparkling Biscayne Bay, we provide a secure, inviting environment in a well-established area of the city. Priding ourselves on being ONE GREAT TEAM, sixth year in a row honored one of the TOP WORKPLACES of South Florida by the Sun Sentinel.

Your day to day:

As a Jr. Sous Chef, you will assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

DUTIES AND RESPONSIBILITIES:

• Supervise activities of assigned staff, communicate goals, and assign/schedule work.
• Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies.
• Alert management of potentially serious issues.
• Assist with employee selection, training and development, and performance coaching.
• Assist in developing new menu concepts.
• Develop, test, and cost out new menu items.
• Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Inspect the cleanliness of the line floor and all kitchen stations.
• Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
• Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Maintain and enforce procedures to ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and to minimize waste and control costs.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and food preparation as required.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
• Assist sales, catering, and banquet staffs with banquets, parties and other special events.
• Interact with outside contacts: Guests – to ensure their total satisfaction; Vendors – to order supplies and equipment and ensure best prices and quality; Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.
• May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY:

Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities, or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees.

QUALIFICATIONS AND REQUIREMENTS:

Completion of a high school diploma or equivalent, plus two years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds.
• Moving about the kitchen.
• Handling food, objects, products and utensils.
• Bending, stooping, kneeling.

Other:

Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with employees and guests that reflects highly on the hotel, the brand and the Company. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays.

What we need from you:

Basic reading, writing and mathematical skills. This job requires the ability to perform the following:

• Handling, carrying or pushing items weighing as much as 50 pounds (carts, boxes, bottles, etc).
• Moving about the guest corridors, service elevators, and storeroom.
• Unlocking, opening, pushing, pulling, bending and lifting.

Other:

Communication skills are necessary when interacting with guests and supervisor. Alcohol awareness certification and/or food service permit

• Healthcare support.
• Dental and vision insurance.
• Disability and life insurance support.
• Matching 401(k) plan.
• Hotel discounts worldwide.
• Access to a wide variety of discount programs.

• Completion of a high school diploma or equivalent.
• Two years of experience as a chef or equivalent combination of education and culinary experience.
• Communication skills for interaction with employees and guests.
• Mathematical skills, including basic math and budgeting.
• Problem-solving and organizational abilities.
• Alcohol awareness certification or food service permit.