Sous Chef

Requirements

• Understand the mission, vision, and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail-oriented and able to multi-task efficiently.
• Must be able to speak and understand and communicate the primary language(s) used in the workplace.
• Must possess excellent communication, follow-up, and organizational skills.
• Must have the ability to push, pull, bend, squat and lift on a regular basis.
• Ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders.
• Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.
• Ability to work in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to comprehend and follow recipes.

Benefits

• Competitive pay
• Complete benefits package
• Health insurance
• Paid time off
• Retirement plan
• Dental insurance
• Vision insurance
• Life insurance
• Employee discount
• Employee assistance program
• Food provided daily to employees