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Job Overview
Employment Type
Full-time
Work Schedule
Day Shifts
Fixed Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Uniform allowance
Job Description
21c Museum Hotels is a pioneering hospitality company that brilliantly bridges the worlds of contemporary art and boutique accommodation. Established as a unique concept that combines a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant, 21c Museum Hotels offers guests an immersive cultural and culinary experience. This innovative company thrives on the principle of saying YES and actively engaging with the community by leading with art, setting it apart in the hospitality industry. The organization prides itself on creating unique, welcoming opportunities, making it a favored destination for guests seeking memorable stays enriched with art and excellent... Show More
Job Requirements
- Some college education
- Three or more years sous chef experience
- Previous job in a kitchen line position
- Ability to walk, stand and bend continuously
- Ability to lift minimum of 50 lbs safely
- Ability to push and pull up to 150 lbs with equipment
- Must pass a background check
Job Qualifications
- Considerable skill in math and algebraic equations using percentages
- Some college education
- Three or more years sous chef experience
- Previous job in a kitchen line position
- Ability to walk, stand and bend continuously
- Ability to lift minimum of 50 lbs safely
- Ability to push and pull up to 150 lbs with equipment
- Background check clearance
Job Duties
- Meet and exceed each guest's expectations for delivery, presentation and taste
- Professionally develop sous chef team and line employees
- Oversee everyday operations of the kitchen and communicate the Executive Chef’s message daily
- Directly responsible for the efficiency of the kitchen utility staff on all shifts
- Motivate staff and keep morale high
- Work with Executive Chef on controlling food and labor costs
- Select and develop recipes and standardize production for consistent quality
- Supervise preparation, presentation and portion control for all foods
- Evaluate and update menus to keep them fresh and exciting
- Utilize seasonal and market or farm ingredients
- Improve and solve problems proactively
- Control labor costs, create schedules and maximize productivity
- Assist in planning and pricing menus
- Ensure proper equipment operation and maintenance
- Ensure safety and sanitation compliance
- Oversee kitchen organization, cleanliness and maintenance
- Exhibit positive and friendly attitude with staff and guests
- Communicate effectively and clearly provide direction to venue teams
- Respond to guest surveys and address issues
- Assist Events Department with service and revenue generation
- Meet with vendors to purchase new items and negotiate pricing
- Ensure compliance with company policies and procedures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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