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.
What You Will Do
Responsibilities include supporting senior leadership, supervising the preparation and cooking of various food items, developing and implementing creative menu items, and managing hourly kitchen employees.
Why It Might Be a Fit
The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, providing support and guidance to the culinary team, and ending in a positive guest experience.
Requirements
- culinary education and/or on the job training
- hotel experience preferred
- geographic and schedule flexibility preferred
- strong leadership, communication, organization and relationship skills
- experience with training, basic financial management and customer service
- proficient in general computer knowledge
Benefits
- salary range: $75,000-$90,000
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