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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
team environment
Job Description
The hiring establishment is a reputable culinary operation, likely part of a full-service hotel or upscale dining experience, focused on delivering exceptional food quality and customer service. This establishment takes pride in maintaining the highest standards of sanitation, safety, and operational efficiency while providing an enjoyable working environment for its staff. The workplace culture emphasizes teamwork, empowerment, and continuous improvement, ensuring that every member of the kitchen staff has the tools, training, and support needed to succeed in their roles. The establishment is committed to compliance with all city, state, and federal regulations, including OSHA and JACHO standards, to ensure... Show More
Job Requirements
- Must be able to read and write English
- must possess basic math skills, including addition, subtraction, multiplication, division, fractions, and percentages
- must apply common sense and understanding to carry out written and/or verbal instructions
- must be able to regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
Job Qualifications
- Must be able to read and write English
- must possess basic math skills, including addition, subtraction, multiplication, division, fractions, and percentages
- must apply common sense and understanding to carry out written and/or verbal instructions
- able to regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
- three years plus experience as Sous Chef in high volume full service, hotel, or casual dining/quality restaurant preferred
- proven leadership skills with the ability to motivate and manage all levels of staff
- meet all city, county, state, and federal certification standards
- ability to prepare aesthetically pleasing and appetizing menus
Job Duties
- Supervise kitchen personnel under the direction of the Executive Chef
- maintain sanitation procedures and organization of work areas
- adhere to all city, state, OSHA and JACHO safety and sanitation standards
- oversee all food purchases as per the par levels
- maintain food storage, receiving, rotating and stocking as par levels dictate
- accountable for maximizing daily sales and managing costs and labor effectively
- maintain all areas of food and nutrition services responsibility daily
- ensure compliance with all environmental and health board requirements related to the preparation and service of food and beverages
- empower staff to deliver the highest customer service standards
- ensure the highest level of quality product and service
- ensure health inspection reports are within acceptable standards
- execute all special events to company standards and specifications
- ensure staff morale is maintained at the highest level
- assist in staff training
- assist in coverage in all areas of the kitchen when needed
- take an active part in the recruitment and retention of staff
- prioritize and delegate tasks when needed to ensure prompt completion
- provide direct and honest feedback to staff regarding individual performance
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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