The role will provide leadership and empowering the Food & Beverage- Culinary TEAM to strive for excellence and repeat business. The Sous Chef will lead, mentor, and collaborate with our team of Chefs to prepare, cook, and present food to the highest standards, ensuring exceptional quality and guest satisfaction.
Essential Job Functions:- Inspire exceptional customer service through your positive leadership and dedication to guest satisfaction
- Assist in leading and managing all culinary activities and operations to uphold the highest quality standards
- Contribute creatively to the development of new menu items and promotions
- Cultivate strong working relationships across Food & Beverage and other hotel departments
- Monitor and maintain standards for product quality, presentation and production efficiency.
- Conduct audits of storeroom inventory and storage to ensure product quality, safety, and kitchen cleanliness are upheld
Compensation: $80,000-$85,000/AnnualPhysical Demands: - Lift, carry, move or push goods on a hand cart/truck weighing a maximum of 200 lbs at a time, on a continuous basis
- Ability to stand and move about for long periods of time
- Manual dexterity to grasp and use all kitchen equipment
Qualifications:Education:- High school diploma or its equivalent
- Completion of Culinary or Apprenticeship Program preferred
Experience:- Minimum of 4 year cook experience in hotel preferred
- Minimum of 4 year cook experience in similar role, size of operation required
- Managers Food Handlers Certification required
- Alcohol Beverage Servers Certification required
- OSHA certification or equivalent knowledge of OSHA regulations
- Basic mathematical skills to prepare financial reporting
