Position: Complex Sous Chef
About: Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef, responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining high standards. Ensure cleanliness, sanitation, and safety in the kitchen. Minimize waste and maximize cost/production ratio.
Requirements: Have three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry. Experienced in high volume catering with hotel top brands and fine dining. Proven leadership and managerial skills supporting colleague growth and development, interdepartmental teamwork, and exceptional customer service. Current on all culinary trends and active in furthering culinary development. Extremely creative with strong service skills and ability to energize a diverse team of culinary professionals. Computer literate.
Benefits: 401(k), Dental insurance, Disability insurance, Employee assistance program, Flexible spending account, Health insurance, Life insurance, Paid time off, Vision insurance, Room Discounts, Employee Food and Beverage Discounts
