Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $75,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
401k
Medical insurance
Dental Insurance
Vision Insurance
Talent development program
Access to on-demand pay
Commuter reimbursement
Job Description
Stoneridge Creek is a premier hospitality establishment known for its exceptional services and beautiful work environment. As a distinguished hotel and resort, Stoneridge Creek prides itself on delivering an unmatched dining experience through its dedication to quality and culinary excellence. The company fosters a supportive culture with a strong emphasis on talent development and growth opportunities for employees. They prioritize employee well-being by offering comprehensive benefits such as 401k, medical, dental, and vision insurance, along with access to on-demand pay and commuter reimbursement. The flexible full-time schedule requires availability during weekends and holidays, accommodating the dynamic nature of the hospitality... Show More
Job Requirements
- Minimum two years experience as sous chef in hotel, restaurant, or club with fine dining
- Minimum two years supervisory experience
- Culinary education strongly preferred
- Healthcare food and beverage experience preferred
Job Qualifications
- Minimum two years experience as sous chef in hotel, restaurant, or club with fine dining
- Minimum two years supervisory experience
- Knowledge of kitchen equipment operations and maintenance
- Some knowledge of nutrition and diet
- Culinary education strongly preferred
- Healthcare food and beverage experience preferred
Job Duties
- Clarifies and organizes all evening paperwork and posts next day's production schedule
- Assists kitchen staff with daily assignments as required
- Informs Chef de Cuisine of activities and operational problems, suggesting improvements
- Participates in daily shift change walk-throughs of kitchen staff
- Ensures plates meet high presentation standards, quality, and proper portioning
- Directs kitchen operations in absence of Chef de Cuisine
- Assists in menu creation, planning, costing, and execution including theme buffets and holiday menus
- Helps with food orders, production sheets, and related materials
- Supports execution of all catered and special functions
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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