Sous Chef

Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef.  Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. 

Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and is home to Arlo Hotels’ latest property.

Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world’s best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape.

Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and “beer garden”, a gallery space that concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness room, exterior yoga deck, and a hospitality suite.

To bring the art vibes of Wynwood to the property, Arlo Wynwood has interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior façade which will feature graffiti and artwork by local Miami-based artists.

The Sous Chef is one of the most important jobs in a kitchen.  They should have an extensive knowledge of all dishes on the menu.  They should be able to coordinate all culinary teams and ensure cooks are meeting the Chefs standards of cleanliness, punctuality, food quality and standard operating procedures.

SPECIFIC DUTIES

• Must be able to work every station on the line and adhere to the same standards as the line cooks
• In charge of Department of Health and temperature check lists three times daily
• Overseeing and driving their workgroups production and /or service
• Interviewing candidates for their workgroup along with Executive Sous Chef
• Evaluating while working with kitchen trails
• Training of their workgroup
• Verify all employees are properly adhering to timekeeping standards
• Organize all prop lists for their workgroup
• Maintenance of an Inventory type
• Monitor and correct schedule if overtime is approaching for their workgroup
• Assist chef in biannual employees evaluations in their workgroup
• Execution of banquets/events during their service and assist with pastry as needed
• Review any equipment issues and record in maintenance log
• Expedite their workgroups service
• Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef
• Monitoring and updating all Department of Health and temperature logs.
• Complete daily walk through to verify all health department best practices are being followed and all items are to temp.
• Complete daily line checks prior to service to verify all recipes are to standard and all stations are properly stocked with their workgroup
• Responsible for maintaining an up to date Food handlers permit
• Uphold all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations.
• Follow and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook.
• Act as an ambassador to Arlo Hotels Culture.

REQUIREMENTS:

• Must have 10 years + cooking experience in a high volume restaurant or hotel kitchen
• Must have 2 years of management experience
• Must be proficient in the English language (both speaking and writing)
• Must be able to lift 50 lbs.
• Must be able to stay on your feet for 8 hours plus

Knowledge: 

• Must have great knife skills in all butchery and knife cuts of any kind
• Must have extensive knowledge in all aspects of a professional kitchen
• Must have extensive knowledge of the Department of Health’s codes and regulations

Certifications:  

• ServSafe certificate

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.