Position: Executive Sous Chef, Banquets – InterContinental San Francisco
About: Manage day-to-day activities of culinary personnel to achieve compliance in food preparation, presentation, and quality. Assist with employee training and scheduling while adhering to regulations concerning health, safety, and brand standards. Serve as Executive Banquet Chef in their absence.
Requirements: Experience – Culinary degree or related field; three (3) years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience; Ability to read and interpret documents; Ability to write routine reports and correspondence; Ability to speak effectively before groups; Math skills including computation; Reasoning abilities to deal with problems; Tech-savvy with knowledge of point of sales systems; Flexibility to work any shift; Physical strength for lifting, moving, and handling items.
Benefits: Disability insurance, Health insurance, Dental insurance, Vision insurance, 401(k) matching, Employee discount, Life insurance
