Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $57,500.00 - $77,700.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
This esteemed establishment is a prominent player in the upscale hospitality and culinary sector, known for delivering exceptional dining experiences with a strong commitment to sustainability and excellence. Renowned for its devotion to quality, the company operates multiple venues that emphasize culinary innovation, guest satisfaction, and environmental responsibility. The team is dedicated to upholding brand standards and core values that foster a positive and professional work environment. As part of the company's growth path, promising kitchen staff are offered clear advancement opportunities from Sous Chef to Executive Sous Chef, Chef, and ultimately Executive Chef roles.
The Sous Chef positi... Show More
The Sous Chef positi... Show More
Job Requirements
- Degree or certification from an accredited culinary program preferred
- 3 years experience in a managerial position of an upscale and or high volume food service establishment required
- ability to work flexible hours including holidays and weekends
- physical ability to stand for extended periods walk push lift up to 50 pounds bend reach use fingers and hands stoop kneel or crouch
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- 3 years experience in a managerial position of an upscale and or high volume food service establishment required
Job Duties
- Interview select train schedule coach and support associates ensuring they perform in accordance with established brand or hotel standards and consistent with core values
- oversee preparation and production of menus development and execution of recipes
- manage kitchen operations and assigned staff
- ensure staff prepares menu items following recipes and yield guides in accordance with department standards
- develop new menu items test and create recipes
- train develop and evaluate personnel with regard to proper use of standard kitchen equipment and tools techniques and skills
- supervise kitchen personnel to ensure that methods of cooking garnishes and portion sizes are as prescribed
- manage budget monitor costs and operating needs in keeping with overall containment of unnecessary expenditures
- direct and develop skills of the team to the achievement of department and area goals
- evaluate all direct reports and conduct introductory period and annual performance reviews
- maintain an open door policy and address all team member issues and or concerns in a timely manner
- conduct divisional and departmental staff meetings on a monthly basis
- follow sustainability guidelines and practices related to EarthView program
- practice safe work habits wear protective safety equipment and follow MSDS and OSHA standards
- perform other duties as requested by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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