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voco Sandpiper All-Inclusive Resort - Sous Chef
Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Daily Pay
Medical insurance
Dental Insurance
Vision Insurance
short-term disability
long-term disability
Paid Time Off
Employee assistance program
401k Retirement Plan
Job Description
Aimbridge Hospitality is a leading global operator of premium hotels and resorts, known for its dedication to delivering exceptional guest experiences. With a robust portfolio of properties across various luxury and upscale brands, Aimbridge Hospitality has established itself as a trusted name in the hospitality industry. The company prioritizes quality, innovation, and employee development to ensure each property embodies excellence and offers memorable stays to all guests. Known for its culture of teamwork and dedication, Aimbridge Hospitality supports its staff with comprehensive training programs and competitive benefits that foster growth and career advancement within the dynamic hotel sector.
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Job Requirements
- Bachelor's degree
- 2 to 4 years experience in a high volume full service restaurant
- able to resolve complex workplace challenges independently
- able to maintain composure under pressure
- subject matter expertise in culinary arts
- effective leadership and coaching skills
- clear communication and active listening
- proficient with Windows OS, spreadsheets, and word processing
- understanding of financial data and basic math functions
Job Qualifications
- Bachelor's degree typically required
- 2 to 4 years experience in a high volume full service restaurant
- strong leadership and mentoring skills
- effective communication and problem-solving abilities
- proficiency with Windows OS, spreadsheets, and word processing
- understanding of financial data and basic math functions
Job Duties
- Welcome guests with a positive attitude and maintain chef style
- uphold Aimbridge Hospitality's standards for safety and operational excellence
- lead kitchen team by motivating, training, and coaching staff
- manage kitchen budgets and inventory with attention to food cost control
- design banquet menus and food presentations for plating and buffets
- maintain cleanliness and organization in the kitchen
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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