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 the role of liaison between all departments, supervising food preparation, developing and implementing creative menu items, planning and coordinating special events, managing hourly kitchen employees, and leading and coaching the team towards achieving exceptional guest service and employee satisfaction results.
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
- 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
- Culinary education and/or on the job training, hotel experience preferred
Benefits
- Health Insurance Eligibility
- 401(k) Eligibility
- 401(k) Matching Contribution
- Monthly Fitness Membership Reimbursement
- Qualified Parking & Transportation Tax Exemption
- Paid Time Off & Holidays
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