Role OverviewAn Executive Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts.
What You Will Do
The Executive Sous Chef will collaborate with Executive Chef, Food and Beverage Director, and other personnel to plan and develop recipes and menus, plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants, and ensure open lines of communication with staff, all departments and upper management.
Why It Might Be a Fit
The ideal candidate will have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies, as well as the ability to promote Bunkhouse Vision and Core Values in all actions and decisions.
Requirements
- High School diploma or general education degree (GED)
- Certification from a credited Culinary Institute preferred
- Minimum of 5 years (2) of relevant experience
- Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
- Experience with scheduling a staff of 15 or more
- Excellent verbal, written, and graphic communication and interpersonal skills
- Strong organizational skills
Benefits
- Medical
- Dental
- Vision
- 401K with company match
- Discounted and Friends & Family Room Rates with Hyatt Hotels
- Complimentary Hotel stays for Associates
- Generous PTO
- Paid Holidays for FT/PT and Salaried employees
- Work-life benefits including wellbeing initiatives such as a complimentary Headspace access
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