Role OverviewThe Sous Chef will manage the Banquet kitchen and work with the Executive Chef and 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, planning and coordinating special events, managing payroll and training, and ensuring proper safety and sanitation of all kitchen facilities and equipment.
Why It Might Be a Fit
The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
Requirements
- Two years of experience in Banquets & kitchen management
- In-depth skills and knowledge of all kitchen operations
- Strong leadership, communication, organization and relationship skills
- Experience with training, basic financial management and customer service
- Proficient in general computer knowledge
- A true desire to exceed guest expectations in a fast-paced customer service environment
- Capable of producing a consistent product in a timely manner
- Strong training and communication skills
- Culinary education and/or on the job training
Benefits
- Career Growth and Advancement
- Discounted Room Nights
- Free Parking
- Employee meals
- Training, skills development & career mobility
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