Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Job Description
The hiring establishment is a distinguished culinary operation known for its commitment to delivering exceptional food experiences within a club, hotel, or resort environment. Renowned for blending classic techniques with innovative cuisine, this establishment prioritizes quality, consistency, and an exceptional dining atmosphere. As a reputed player in the hospitality sector, it fosters a supportive workplace culture, encouraging growth, learning, and leadership development among its team members.
The company is currently seeking a dedicated and highly skilled Tournant Sous Chef to join their culinary team. This full-time role is integral to the operation, offering a diverse range of responsibilities that... Show More
The company is currently seeking a dedicated and highly skilled Tournant Sous Chef to join their culinary team. This full-time role is integral to the operation, offering a diverse range of responsibilities that... Show More
Job Requirements
- high school diploma or ged
- culinary school or related technical training preferred
- minimum three years of chef experience in club, hotel, or resort kitchen
- ability to lead and manage kitchen staff effectively
- competent in microsoft office programs
- ability to work extended hours including holidays and weekends
- physical capability to lift up to 50 lbs
- ability to work in a heat sensitive environment
- continuous walking and standing
- occasional bending, stooping, pulling, and lifting
Job Qualifications
- high school diploma or ged required
- culinary school, technical school or culinary arts graduate preferred
- minimum of three years as a working chef in a club, hotel, or resort environment
- strong leadership skills
- computer literacy with proficiency in microsoft word and excel
Job Duties
- assist in setting goals and budgets with executive chef
- assist in interviewing and hiring of new a la carte and banquet employees
- train and onboard employees
- assist in hiring and terminating food service employees
- write weekly schedule adhering to labor guidelines
- submit overtime for approval
- manage a la carte labor costs
- adhere to food cost and labor goals
- take corrective financial actions
- communicate daily with executive chef and kitchen staff
- assign daily production tasks based on capabilities
- manage food production quality and presentation
- conduct team meetings to ensure sanitation and product consistency
- delegate responsibilities and follow up
- provide clear instructions and state expectations
- report equipment deficiencies
- manage inventories and order specialty banquet items
- prepare and update station booklets, recipes, and guidelines
- maintain knowledge of menu preparation and presentation
- manage dating, labeling, and covering in walk-in coolers and freezers
- maintain safety and security in workstation
- work with executive sous chef on menu creation
- uphold professional conduct and appearance
- perform administrative duties assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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