Job Overview
Employment Type
Full-time
Compensation
Salary
Range $46,400.00 - $62,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
Professional training
Job Description
Our establishment is a prestigious hotel with a renowned culinary division dedicated to delivering exceptional dining experiences through innovative and high-quality cuisine. Known for its commitment to excellence and customer satisfaction, the hotel offers a dynamic work environment where culinary professionals can thrive and grow their careers. This position is full-time and salaried, emphasizing the importance and responsibility entrusted to this role in our kitchen operations.
We are currently seeking a Sous Chef who will report directly to the Executive Chef and General Manager. This role is pivotal in supporting the Executive Chef and managing the culinary team in their absence. The Sous Chef will oversee the preparation of a creative and diverse menu, ensuring the consistent delivery of top-tier dishes. Responsibilities include managing kitchen staff, coordinating food purchases, developing menus, and maintaining approved food and labor costs to align with financial goals. This role requires a leader who can supervise and mentor kitchen personnel, enforce strict hygiene and safety standards, and contribute positively to the overall guest experience. The Sous Chef will also act as a liaison between culinary staff and other hotel departments, fostering effective communication and collaboration.
This role demands a strong culinary background, including at least three years of high-volume cooking experience and a proficiency in kitchen operations. The ideal candidate will have a culinary education or equivalent on-the-job training and demonstrate leadership qualities with excellent organizational and communication skills. This professional is expected to support and uphold company policies, ensuring all culinary activities align with safety and sanitary regulations. With a focus on maintaining high standards of quality and consistency, the Sous Chef plays a crucial role in the kitchen's efficiency and success. This is a challenging yet rewarding opportunity for a motivated individual eager to contribute to a premier culinary team and exceed guest expectations.
We are currently seeking a Sous Chef who will report directly to the Executive Chef and General Manager. This role is pivotal in supporting the Executive Chef and managing the culinary team in their absence. The Sous Chef will oversee the preparation of a creative and diverse menu, ensuring the consistent delivery of top-tier dishes. Responsibilities include managing kitchen staff, coordinating food purchases, developing menus, and maintaining approved food and labor costs to align with financial goals. This role requires a leader who can supervise and mentor kitchen personnel, enforce strict hygiene and safety standards, and contribute positively to the overall guest experience. The Sous Chef will also act as a liaison between culinary staff and other hotel departments, fostering effective communication and collaboration.
This role demands a strong culinary background, including at least three years of high-volume cooking experience and a proficiency in kitchen operations. The ideal candidate will have a culinary education or equivalent on-the-job training and demonstrate leadership qualities with excellent organizational and communication skills. This professional is expected to support and uphold company policies, ensuring all culinary activities align with safety and sanitary regulations. With a focus on maintaining high standards of quality and consistency, the Sous Chef plays a crucial role in the kitchen's efficiency and success. This is a challenging yet rewarding opportunity for a motivated individual eager to contribute to a premier culinary team and exceed guest expectations.
Job Requirements
- Ability to read and understand instructions and safety rules
- Ability to write reports with proper format, punctuation, spelling, and grammar
- Ability to speak with poise, voice control, and confidence using correct grammar
- Proven culinary education or equivalent job training
- Minimum 3 years of high-volume cooking experience
- Knowledgeable in all kitchen operations
- Proficient with computer use
- Willingness to exceed guest expectations in fast-paced environment
- Ability to produce consistent food products timely
- Ability to work standing for extended periods
- Ability to stoop, reach, and crouch repeatedly
- Dexterity in hands and fingers for food preparation tools
- Visual acuity for quality food preparation and safety
- Sense of smell and taste for food quality
- Ability to wear closed toe, non-canvas, non-skid shoes
Job Qualifications
- Proficient in the English language
- Culinary education or equivalent on-the-job training
- At least 3 years high-volume cooking experience
- In-depth knowledge of kitchen operations
- Proficient in general computer knowledge
- Strong leadership, organizational, interpersonal, and communication skills
- Self-starter with ability to introduce solutions and new ideas
Job Duties
- Assist executive chef and manage in his/her absence
- Support senior leadership by developing and assuming key management responsibilities
- Assume the role of liaison between all culinary and hotel departments
- Supervise departmental performance and ensure quality standards
- Teach cooks preparation according to recipes and improve cuisine quality
- Manage kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating
- Monitor food production, ordering, cost, and quality and ensure financial control
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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