Minimum of 2 years in high-volume, full-service kitchens.
Expertise in Chinese cuisine, including regional specialties like Cantonese and Sichuan.
Skilled in various Chinese cooking techniques such as wok cookery and dumpling production.
Experience in menu development and cost-conscious sourcing for Chinese cuisine.
Bachelor's degree in Culinary Arts preferred; relevant culinary training required.
Physical stamina for prolonged periods on feet and in varying temperatures.
Flexible schedule availability, including nights and weekends.
Responsibilities
Manage daily kitchen operations and oversee culinary team activities.
Supervise cooking techniques, portion sizes, presentation, and food costs.
Inspect ingredients for freshness and conduct food tastings.
Standardize recipes for consistent dish quality.
Monitor food inventory and report discrepancies to the Executive Chef.
Contribute to cost and quality improvements in catering and menu innovation.
Ensure timely production and quality compliance for meals.
Support Executive Chef in menu development and staff scheduling.
Benefits
Complimentary daily meals, including breakfast, lunch, and dinner.
Medical, dental, and vision benefits for eligible full-time employees.
401(k) eligibility for full-time employees.
Career-development opportunities at national and international levels.
A workplace emphasizing innovation, creativity, and exceptional hospitality.
Opportunity to collaborate with a leader in luxury gourmet entertainment.
Full Job Description
We're seeking a Chinese Cuisine Sous Chef with strong knowledge of Chinese cooking techniques and regional flavors to lead consistent, high-quality production and contribute to menu development.
Responsibilities:
Manage day-to-day Kitchen operations and culinary team in an assigned area.
Inspect ingredients for freshness and participate in food tastings.
Standardize production recipes to maintain consistent quality.
Monitor inventory for shortages or discrepancies and notify the Executive Chef when issues arise.
Contribute to improvements in catering costs, quality, presentation, and menu innovation.
Meet production deadlines and quality standards.
Verify that meals meet specifications and presentation standards.
Support the Executive Chef with catering proposals, menu development, cost control, reports, and scheduling.
Schedule kitchen personnel according to business needs.
Enforce maintenance, food safety, and sanitation standards, including applicable requirements for food storage, handling, preparation, equipment, and kitchen cleanliness.
Train and motivate kitchen personnel while supervising assigned culinary activities.
Qualifications:
Minimum of 2 years of culinary experience in high-volume, full-service kitchens.
Demonstrated expertise in Chinese cuisine, including Cantonese, Sichuan, or other regional specialties.
Skilled in Chinese culinary techniques, including wok cookery, stir-frying, steaming, braising, stock and broth preparation, dumpling production, rice and noodle preparation, and traditional seasoning profiles.
Experience developing or supporting Chinese cuisine menus, including recipe development, tastings, and cost-conscious ingredient sourcing.
Bachelor's degree in Culinary Arts highly desired; relevant training is a must.
Comfortable standing and working on your feet for extended periods and in environments with varying temperatures.
Flexible availability, including days, nights, weekends, and holidays.
. What We Offer:
Pay rate: $75,000 - $90,000 annually.
Complimentary daily meals, including breakfast, lunch, and dinner.
Medical, dental, and vision benefits for eligible full-time employees.
401(k) eligibility for full-time employees.
A workplace committed to innovation, creativity, and exceptional hospitality.
Genuine career-development opportunities, both nationally and internationally.
The opportunity to represent and collaborate with a global leader in luxury gourmet entertainment.
