Role OverviewThe Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation.
What You Will Do
Work with other F&B managers, coordinate and monitor Loss Prevention, prepare and submit reports, monitor quality of food product and presentation, oversee daily operation of the kitchen, and respond to guest complaints.
Why It Might Be a Fit
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations, and be able to multitask and prioritize departmental functions to meet deadlines.
Requirements
- At least 4 years of related progressive experience
- Culinary graduate with at least 2 years of progressive experience in a hotel or a related field
- Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations
- Ability to multitask and prioritize departmental functions to meet deadlines
Benefits
- Competitive salary
- Benefits package
- Opportunities for professional growth and development
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