Position: Sous Chef job
About: Direct and supervise the efficient operation of food production areas at a hotel, ensuring the highest standards in food preparation and safety. Responsible for maintaining cleanliness, sanitation, and minimizing waste while maximizing cost efficiency in the kitchen and storage areas.
Requirements: Three or more years of progressive experience in Hotel Food & Beverage or a Culinary Degree with 2 or more years of experience; experienced in high volume catering and fine dining; proven leadership and managerial skills; current on culinary trends; creative with strong service skills; computer literate
Benefits: 401(k), Dental insurance, Disability insurance, Employee assistance program, Flexible spending account, Health insurance, Life insurance, Paid time off, Vision insurance, Room Discounts, Employee Food and Beverage Discounts
