Qualifications

• 5 years culinary experience as a Sous Chef or in a leadership role at a similar establishment.
• Multi-outlet experience is preferred.
• Experience managing union employees is advantageous.
• Ability to thrive under pressure in a bustling kitchen environment.
• Familiarity with Microsoft Office Suite.
• Diverse culinary background with a holistic skill set.
• Comprehensive knowledge of food safety and hygiene regulations.
• Willingness to work evenings, weekends, and holidays as needed.
• Strong independent work ethic paired with leadership abilities.
• Professional appearance suited for a luxury hotel environment.

Responsibilities

• Assist with daily kitchen operations, including menu planning and inventory management.
• Supervise and mentor kitchen staff in food preparation and sanitation practices.
• Maintain health and safety compliance across all kitchen areas.
• Monitor food quality and presentation, making necessary adjustments.
• Participate in the hiring and onboarding process for kitchen staff.
• Implement cost control strategies to minimize waste and optimize labor efficiency.
• Coordinate with front-of-house staff for seamless service during peak times.

Benefits

• Opportunity to work in a luxury hotel environment.
• Engagement in menu development reflecting the hotel's brand.
• Access to continuous learning and innovation in culinary techniques.
• Culture of teamwork and collaboration within the kitchen staff.