Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,600.00 - $67,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Daily Pay
Paid Time Off
Employee assistance program
Virtual mental health care
discount programs
Flexible work environment
Job Description
We are a distinguished boutique hotel known for our commitment to exceptional service and creating memorable experiences for our guests. Rooted deeply in a culture of hospitality, respect, and authenticity, our establishment thrives by prioritizing the needs of both our internal team members and external guests. Our mission is to consistently make a positive impact through gracious service and to foster a workplace environment that values inclusivity, growth, and empowerment. As passionate hoteliers, we are expanding our dedicated team and are eager to welcome like-minded professionals who share our enthusiasm for excellence in hospitality.
We are currently seeking a dynamic, ser... Show More
We are currently seeking a dynamic, ser... Show More
Job Requirements
- High school diploma or equivalent
- minimum of 3 years experience in a professional kitchen environment
- prior experience in a supervisory or leadership culinary role
- strong organizational and multitasking abilities
- proficient in inventory management and food cost control
- availability to work flexible hours including weekends and holidays
- legal authorization to work in the country
Job Qualifications
- Proven experience in a sous chef or similar culinary leadership role
- strong knowledge of food preparation techniques and culinary methods
- excellent leadership and team management skills
- ability to perform administrative duties including scheduling and payroll audits
- effective communication and interpersonal skills
- ability to remain composed in high-stress situations
- commitment to cleanliness and organizational standards
- culinary degree or relevant certification preferred
Job Duties
- Manages operating standards set by executive chef
- conducts daily audits of all inventory and storage areas
- lends guidance and instruction of food preparation
- educates line associates on proper techniques
- adheres to directions by executive chef and ensures that all tasks are completed by scheduled due dates
- adheres to daily ordering needs in accordance with revenue and food cost expectations
- monitors product usage and waste levels
- performs daily administrative responsibilities such as invoicing, weekly scheduling, and bi-weekly payroll audits
- assists executive chef with disciplinary measures and performance tracking
- expedites daily restaurant service as needed, leading line cooks and front-of-house needs to create the highest level of guest service
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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