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, assisting the team in the kitchen for day-to-day operation, ensuring the highest quality of food is executed on a daily basis, and supervising the preparation and cooking of various food items.
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
- 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, hotel experience preferred
Benefits
- Medical, Dental and Vision Insurance
- Free room nights
- Colleague discount rates
- Friends & family room rates
- 401(k) retirement matching plan
- Paid time off
- Paid family bonding time and adoption assistance
- Tuition Reimbursement
- Free colleague meals during shift
- Employee Stock Purchase Plan
- Discounts at various retailers
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