Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Flexible Schedule
Job Description
Our establishment is a prestigious hotel renowned for its commitment to excellence in hospitality and culinary arts. We pride ourselves on delivering exceptional dining experiences to our guests through innovative menus, impeccable service, and a dedication to high standards in food quality and safety. As a leading hotel in the region, we offer a dynamic and supportive work environment where culinary professionals can thrive and develop their careers. We emphasize teamwork, creativity, and operational efficiency to maintain our reputation as a top dining destination within our hotel and to our community.
The Executive Sous Chef position plays a critical le... Show More
The Executive Sous Chef position plays a critical le... Show More
Job Requirements
- Culinary degree or equivalent experience
- minimum 5 years culinary experience in hotel or equivalent
- minimum 3 years management or supervisory experience
- knowledge of food safety and handling
- ability to prepare food to hotel standards
- capability to multitask and work under pressure
- leadership skills in managing and training staff
- ability to adhere to company policies
Job Qualifications
- Culinary degree or equivalent experience
- 5+ years of culinary experience in hotel or equivalent setting
- 3+ years of management or supervisory experience
- knowledge of proper food handling and safety procedures
- ability to prepare food according to hotel standards
- ability to multitask and work under pressure
- skilled at managing and training kitchen staff
- ability to enforce company policies and procedures
Job Duties
- Assist the Executive Chef in menu planning and recipe development
- develop daily specials with team input
- recognize superior quality products and presentations
- control labor and operating expenses through scheduling and budgeting
- ensure compliance with health and safety standards
- communicate safety procedures and monitor compliance
- provide guidance to sous chefs on records and audits
- maintain quality and portion control systems
- assist with staff performance goals and productivity
- coordinate banquet production
- research and test new food products
- manage day-to-day kitchen operations
- interact with guests to obtain feedback and handle complaints
- select, train, evaluate, and motivate kitchen staff
- perform duties in employees' absence or coordinate replacements
- train staff on menu items and preparation
- demonstrate leadership in guest hospitality
- foster a professional and harmonious team environment
- demonstrate new cooking techniques and equipment
- encourage trust and cooperation among team members
- maintain high standards of food quality and sanitation
- ensure compliance with cleanliness and safety laws
- perform other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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