Position: SOUS CHEF – INTERCONTINENTAL HOTEL NEW ORLEANS
About: This position is for a Full-time job reporting to the Executive Chef. The role involves supervising and coordinating activities of cooks and other workers engaged in preparing and cooking food. The responsibilities include observing food preparation, giving instructions to cooking personnel, cooking during rush periods, assuming kitchen responsibilities in the absence of the Chef, and other assigned duties.
Requirements: Education: ACF Certification, Culinary Arts degree, apprenticeship and/or AOS Degree. Experience: Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent level of education and experience. Licenses/Certifications: Must have Food Safety Certification
Benefits: Competitive salary of $70,000
