AZUL HOSPITALITY

Sous Chef

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $60,000.00 - $64,000.00
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Work Schedule

Flexible
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Benefits

Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
bonus potential

Job Description

Le Meridien Element Salt Lake City Downtown is a distinctive hotel located in the vibrant heart of Salt Lake City, Utah. Known for its modern amenities, eco-conscious initiatives, and urban design, this property is part of the globally recognized Le Meridien brand, which is synonymous with sophisticated hospitality and a high standard of guest experience. This full-service hotel offers guests an immersive experience that combines comfort, style, and convenience, standing out as a leading choice for travelers seeking upscale accommodations with an emphasis on sustainability and local culture. Le Meridien Element prides itself on fostering a professional, welcoming environment that... Show More

Job Requirements

  • High school diploma or equivalent
  • minimum five years culinary experience as Chef
  • at least two years hotel culinary experience
  • culinary certification required
  • Safe Server Alcohol and Food Handlers certification
  • valid drivers license
  • ability to work in extreme temperatures and lift up to 45 lbs
  • excellent communication skills
  • knowledge of computer programs and budget analysis
  • ability to maintain food safety and sanitation standards
  • strong leadership and organizational skills
  • must stand and move for extended periods
  • ability to work independently and as team leader

Job Qualifications

  • High school or equivalent education
  • minimum two years culinary schooling preferred
  • five years prior experience as Chef with knowledge of international and domestic dishes
  • minimum two years hotel culinary experience
  • extensive knowledge of wine pairing
  • certification as Chef or Certified Master Chef by accredited culinary agency
  • Safe Server Alcohol and Food Handlers certification
  • ability to provide and maintain valid drivers license
  • CPR and/or First Aid training preferred
  • good verbal, written, and electronic communication skills
  • intermediate computer skills
  • knowledge of complex math calculations and budgetary analysis
  • excellent leadership and customer relations skills
  • detail oriented with organizational and communication skills
  • self-driven and able to work independently
  • knowledge of Windows OS, MS Office, PMS, PBX, Key system, and POS
  • thorough knowledge of federal, state, and local employment laws
  • thorough knowledge of food products and standard recipes
  • ability to distinguish product quality and presentation
  • ability to conduct meetings and maintain communication with staff
  • artistic ability for menu creativity
  • extensive knowledge of menu development, marketing, and cost control
  • ability to create recipes and support material

Job Duties

  • Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards
  • understanding proper opening/closing procedures
  • ability to support multiple outlets and/or banquet events
  • responsible for enhancing the food product presented to guests and recommending changes
  • read menu to estimate food requirements and order food products and supplies
  • lead preparation and production of meals, ensuring food quality and presentation
  • supervise staff in food preparation including proper receiving and storage
  • expedite peak meal periods with hands-on approach
  • ensure compliance with all safety and sanitation standards
  • visually inspect and use quality food and beverage products
  • create and implement new menus and food items
  • set sanitation and product rotation standards
  • act as liaison between culinary team and other hotel departments
  • participate in monthly food inventories
  • maintain food quality and consistency
  • support Executive Committee particularly Executive Chef
  • maintain food costs within budget
  • participate in hiring process
  • conduct monthly departmental meetings
  • manage culinary team payroll and attendance
  • evaluate and improve staff performance
  • arrange and supervise training
  • serve as role model adhering to policies
  • be familiar with company benefits and policies

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

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