Position: Sous Chef – Banquet
About: As a direct support chef at a culinary outlet, you will oversee daily food preparation and operations in assigned areas of a hotel, ensuring adherence to quality standards and training kitchen staff under the guidance of the Executive Chef.
Requirements: Associates of Culinary Arts or Business Administration; experience in culinary operations and staff management; knowledge of health and safety regulations and food preparation techniques
Benefits: medical insurance, dental insurance, vision insurance, short- and long-term disability insurance, life insurance, employee assistance program (EAP), 401(k) retirement plan, paid time off including vacation, holidays, and sick leave, tuition reimbursement, complimentary and discounted rooms at the hotel
