Position: EXECUTIVE SOUS CHEF
About: The hotel is seeking an Executive Sous Chef to take charge of coordinating, supervising, and directing all aspects of the food production, ensuring high-quality products and service levels while maintaining profitability. The role involves providing training for staff, adhering to corporate quality standards, enforcing food specifications and portion control, and controlling costs to enhance guest satisfaction.
Requirements: Education & Experience: 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; Physical Requirements: Ability to work long hours occasionally and lift up to 50 pounds; Mental Requirements: Clear communication skills, quick decision-making ability, initiative in job performance, ability to work well under pressure, effective problem-solving skills, and financial understanding; Duties & Functions: Responsibilities include maintaining high service standards, ensuring compliance with regulations, responding to guest complaints, overseeing kitchen operations, conducting staff reviews, implementing menus, coordinating with other managers, managing costs, and staff training.
Benefits: health insurance, 401(k)
