Sous Chef - H

Requirements

• Minimum of 2 years of culinary supervisory experience within a full-service hotel property or similar environment experience is required
• Work directly with banquet staff and banquet cooks to execute banquet event orders and oversee product quality and production levels
• Maintaining prepared product from the banquet staff by use of self-developed prep lists, task lists, daily tasks to ensure banquet kitchen stays ahead of business levels
• Advanced knowledge of the principles and techniques with the culinary profession including food costing skills, purchasing, cost controls and food safety knowledge required
• Ability to manage and motivate a team, ability to produce high quality menus and excel in a high volume and fast paced environment required
• Ability to work a varied schedule, including evenings and weekends is required

Benefits

• 401k Matching
• Generous Paid Time Off
• Retirement Plan