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Sous Chef - The Wood Tavern Competitive Salary ($42K-$45K) + Gratuities
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $42,000.00 - $45,000.00
Work Schedule
Flexible
Benefits
competitive salary
Gratuities
Health Insurance
Paid Time Off
Employee Discounts
Professional development opportunities
team environment
Job Description
Sparrow Hotels is a reputable hospitality company dedicated to creating environments that foster growth and community well-being. The company emphasizes social responsibility, community investment, sustainability, and innovation as the foundation of its operational philosophy. Sparrow Hotels operates with core values such as hospitality, accountability, respect, teamwork, leadership, empowerment, and innovation, ensuring a positive and inspiring work culture. These values promote a supportive atmosphere among employees and are reflected in the exceptional experiences provided to guests. The organization is committed to maintaining high standards across all facets of its operations, creating a balanced and rewarding work environment for staff and delivering... Show More
Job Requirements
- At least 2-3 years of kitchen supervisor or sous chef experience
- 3 years of direct line cook experience in a fast-paced environment
- Positive and hardworking attitude
- Ability to effectively communicate with team members
- Ability to manage stress during high demand times
- Ability to stay focused in a high volume, fast paced industry and ensure accuracy and procedures are followed
Job Qualifications
- At least 2-3 years of kitchen supervisor or sous chef experience
- 3 years of direct line cook experience in a fast-paced environment
- Ability to effectively communicate with team members
- Positive and hardworking attitude
- Ability to manage stress during high demand times
- Ability to stay focused in a high volume, fast paced industry and ensure accuracy and procedures are followed
Job Duties
- Lead, train, and support all kitchen staff to ensure high performance and teamwork
- Communicate and enforce kitchen procedures, food preparation standards, equipment use, and safety protocols
- Effectively oversee the line cooks to ensure precise, timely execution of dishes during high-volume service, maintaining quality and consistency under pressure
- Help oversee banquet food preparation and presentation, ensuring all functions exceed hotel standards, in collaboration with the Executive Chef and other Sous Chef
- Represent the culinary team in weekly Food & Beverage and Catering meetings when the Executive Chef is unavailable
- Maintain a professional demeanor while representing the hotel at all times
- Monitor and maintain adequate stock levels to support hotel and F&B operations while maximizing revenue and guest satisfaction
- Assist with monthly food inventory, entering invoices, cost control measures, product ordering, scheduling and menu and feature creation
- Ensure a clean, organized kitchen environment, including oversight of daily cleaning and proper storage practices
- Support the Executive Chef in achieving departmental goals and initiatives
- Assist in staff recognition, coaching, and performance management efforts
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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