Position: SOUS CHEF job
About: The Sous Chef supervises a team of Cooks and Kitchen Stewards in the preparation and execution of food service in all A la Carte dining rooms, banquet areas and employee dining, including proper storage of equipment, food, and supplies. The position is in a hotel setting with a focus on providing exceptional culinary experiences for guests and events.
Requirements: Exceptional cooking skills; Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly; Familiarity with the best practices in the hotel and catering services industry; Knowledge of health and safety standards; Proficiency in Microsoft Office, Point of Sale, and restaurant management software; Ability to multitask and work quickly under pressure; Advanced verbal and written communication skills; Attention to detail and organizational skills; Culinary degree or a combination of education and experience. Certifications from established culinary programs or organizations a plus; At least four years of experience as a Sous Chef/Chef is required; Previous experience managing a kitchen is required; Previous experience managing a union team is highly preferred; Previous experience with purchasing, receiving, and inventory controls a plus; The Sanitation certificate for New York City is required.
Benefits: health insurance, 401(k)
