Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Uniform allowance
Job Description
Our establishment is a distinguished club/hotel/resort organization renowned for providing exceptional dining experiences through meticulously crafted culinary offerings and impeccable service standards. With a commitment to excellence and a dynamic hospitality environment, we strive to deliver memorable moments to our guests by combining innovative cuisine and outstanding teamwork in a vibrant atmosphere. Our team is dedicated to maintaining high standards of quality, professionalism, and guest satisfaction in every facet of our culinary operations.
We are currently seeking a seasoned Tournant Sous Chef to join our culinary leadership team for a full-time opportunity that offers a competitive salary range ... Show More
We are currently seeking a seasoned Tournant Sous Chef to join our culinary leadership team for a full-time opportunity that offers a competitive salary range ... Show More
Job Requirements
- high school diploma or GED
- culinary school, technical school or culinary arts graduate preferred
- minimum three years working as a chef in a club, hotel or resort
- strong leadership skills
- computer literacy with proficiency in Microsoft Word and Excel
- ability to lift up to 50 lbs
- ability to work in a heat sensitive environment
- continuous walking and standing
- occasional bending, stooping, pulling and lifting
- willingness to work holidays and weekends
- flexibility in assigned work hours varying per scheduled functions
Job Qualifications
- high school diploma or GED
- culinary school, technical school or culinary arts graduate preferred
- minimum three years working as a chef in a club, hotel or resort
- strong leadership skills
- computer literacy with proficiency in Microsoft Word and Excel
Job Duties
- assist in setting goals and budgets with Executive Chef
- participate in interviewing, hiring, training and onboarding of a la carte and banquet employees
- write weekly schedules complying with labor guidelines
- manage weekly labor costs and submit overtime approvals
- monitor food cost and take corrective financial actions
- communicate daily with Executive Chef and kitchen staff
- assign daily production based on inventory and business needs
- manage food production quality and consistency
- conduct staff meetings for product consistency and hygiene
- delegate tasks and follow up on completion
- report equipment issues to maintenance or Executive Sous Chef
- manage daily and weekly inventory and order specialty banquet items
- develop and update station booklets, recipes, guidelines and standards
- maintain thorough knowledge of menu preparation and presentation
- manage proper dating, labeling and storage of food items
- ensure safety and security in workstations
- collaborate on a la carte and banquet menu creation
- uphold professional standards of conduct and appearance
- prepare and perform assigned administrative duties
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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