Position: Banquet Sous Chef
About: Maintain complete knowledge of correct maintenance and use of kitchen equipment, comply with departmental/hotel policies and procedures, coordinate and assign production work, inspect cleanliness and organization of workstations, prepare menu items following recipes and yield guides, minimize waste and maintain food cost controls, restock items, assist with inventories, attend meetings. Salary range: $74,000 – $78,000 yearly.
Requirements: Ability to work and stand in confined spaces for long periods, lift and carry objects weighing up to 80 pounds, work in a standing position for extended hours, maintain the hotel’s standards and policies, prioritize and delegate work assignments, motivate and maintain a cohesive team, work well under pressure, work long shifts as needed, perform job functions with attention to detail and accuracy, work without direct supervision, ensure kitchen security, hold a food handler’s certificate, have a culinary college degree, previous supervisory experience in a similar position at a five-star hotel or restaurant.
Benefits: health insurance, dental insurance, paid time off
