Position: EXECUTIVE SOUS CHEF
About: The hotel is seeking an Executive Sous Chef to coordinate, supervise, and direct all aspects of the food production, maintaining high quality products and service levels while ensuring profitable F&B operations. The role involves providing training, meeting quality standards, enforcing food specifications, portion control, recipes, and sanitation.
Requirements: A 2-year, 3-year, or 4-year culinary degree and a minimum of 5 years of progressive experience in a hotel or related field; previous supervisory experience required; knowledge of F&B preparation techniques, health department regulations, and liquor laws; ability to work long hours and lift up to 50 pounds occasionally
Benefits: health insurance, 401(k), employee discounts on food and beverages, flexible work schedule, comprehensive training program
