Role OverviewThe Sous Chef will manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement, and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef.
What You Will Do
Responsibilities include supporting senior leadership, assuming basic management responsibilities, supervising kitchen employees, developing and implementing creative menu items, planning and coordinating special events, managing hourly kitchen employees, and ensuring proper safety and sanitation of all kitchen facilities and equipment.
Why It Might Be a Fit
The ideal candidate will possess strong leadership, communication, organization, and relationship skills, experience with training, basic financial management, and customer service, and a true desire to exceed guest expectations in a fast-paced customer service environment.
Requirements
- Culinary education and/or on-the-job training
- Hotel experience preferred
- Geographic and schedule flexibility preferred
Benefits
- Career opportunities
- Job enrichment
- Supportive work environment
- Opportunities for advancement
]]>