Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
Work Schedule
Flexible
Benefits
401(k) matching
Dental Insurance
Employee assistance program
employee discount
Food provided
Free parking
Health Insurance
Life insurance
Paid jury duty
Paid Time Off
Parental leave
Professional development assistance
Retirement Plan
Tuition Reimbursement
Vision Insurance
Job Description
The Executive Sous Chef position is available at a hotel operated by an independent franchisee, a part of the larger hospitality industry known for providing quality lodging and exceptional dining experiences. This establishment functions under an independent franchise model, where the franchisee manages all aspects of employment including recruiting, hiring, salaries, benefits, and personal data processing. While this property is affiliated with a well-known hotel brand, employment is directly through the franchisee rather than the corporate entity. The hotel focuses heavily on delivering superior guest service and maintaining high standards of food quality, hygiene, and overall operational excellence. This culture... Show More
Job Requirements
- Stand and walk for varying lengths of time, often for extended periods of time
- Work in environment that can be very hot and very cold throughout the shift
- Lift and carry heavy objects weighing approximately 30 to 40 pounds
- Possess good communication skills both written and verbal
- Perform grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening, hearing and visual tasks
- Have finger dexterity to operate office equipment such as computers, printers, multi-line phone, filing cabinets and photocopiers
- Prior experience in kitchen leadership role
- Effective communication skills, both verbal and written
- High work ethic and self-initiative
- Strong computer skills in Microsoft Suite
- Regular attendance per guidelines
- Ability to work varying schedules reflecting business needs
- Basic computational ability
Job Qualifications
- Prior experience in kitchen leadership role
- Effective communication skills, both verbal and written
- High work ethic and self-initiative
- Strong computer skills in Microsoft Suite
- Ability to work in high pressure, sometimes stressful situations
- Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality
- Basic computational ability
Job Duties
- Supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets focusing on timing, portions, food quality and sanitation/cleanliness
- Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs
- Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts
- Manage kitchen to adhere to OSHA and Food Handling Regulations
- Lead by example using positive and professional communication, fair treatment to all staff members, and respond to concerns or feedback
- Ensure standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
- Complete opening and closing procedures for Station Cooks I, II and III
- Expedite food from front line during meal periods efficiently
- Follow procedure on portion control and check food for right price, code amounts, and correct service recording
- Assist in menu and recipe creation with Executive Chef
- Perform other duties as assigned to ensure effective operation of the hotel
OysterLink lists restaurant, hotel, and hospitality jobs.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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