Position: Sous Chef – Banquet
About: The hotel is seeking an experienced Chef to oversee daily food preparation and kitchen operations in assigned areas. The Chef will support the Executive Chef, manage kitchen staff, ensure compliance with health and safety standards, create menus, and monitor food-related expenses and guest feedback.
Requirements: Associates of Culinary Arts or Business Administrative; experience in food and beverage operations; knowledge of health department regulations and food safety SOP’s; ability to manage culinary staff and kitchen operations effectively
Benefits: medical insurance, dental insurance, vision insurance, short-term disability, long-term disability, life insurance, employee assistance program, 401(k), paid time off including vacation, holidays, and sick leave, tuition reimbursement, complimentary and discounted rooms
