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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $70,000.00
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Training and Development
Job Description
The hiring establishment is a distinguished hotel recognized for its commitment to excellence and delivering superior hospitality services to guests. Situated in a dynamic environment that operates 24/7, this hotel is dedicated to maintaining high culinary standards and ensuring a delightful guest experience through exceptional food service. As part of its culinary team, the hotel continuously strives to uphold quality, safety, and innovation in its kitchen operations, supported by a well-structured leadership and supportive staff.
Job Requirements
- Must be able to speak, read, write and understand the primary language used in the workplace
- Good communication skills, both verbal and written
- Basic computer skills
- Working knowledge of hot and cold food preparation
- Knowledge of accepted sanitation standards and health codes
- Basic math skills to understand recipes and portion sizes
- Physical ability to work in extreme temperatures and lift weights up to 50 pounds
- Ability to operate kitchen machinery safely
- Ability to demonstrate culinary techniques
- Flexibility to work various shifts including weekends
- Ability to handle noise in work environment
- Physical dexterity to operate office and kitchen equipment
Job Qualifications
- High school diploma or equivalent
- Previous experience as a sous chef or similar culinary leadership role
- Strong knowledge of hot and cold food preparation
- Understanding of sanitation standards and health codes
- Basic computer skills
- Good communication skills both verbal and written
- Ability to work in high-temperature environments
- Physical ability to lift up to 50 pounds regularly
- Effective supervisory and organizational skills
- Knowledge of food cost control and inventory management
Job Duties
- Assign specific duties to kitchen staff for efficient operations
- Visually inspect and select fresh ingredients for food preparation
- Follow recipes accurately using math skills
- Process requisitions for kitchen supplies
- Train and supervise culinary staff in menu preparation
- Schedule staff to maintain coverage and control payroll costs
- Ensure food receiving, storage, and rotation comply with health regulations
- Adhere to cost and quality control procedures
- Supervise daily cleaning of kitchen storage areas
- Maintain vacation schedules for staffing needs
- Report equipment maintenance to appropriate departments
- Participate in VIP events and staff meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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