Position: Sous Chef job
About: TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. With a mission to pass on proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.
Requirements: At least 2-3 years of experience in the direction and management of employees in a culinary environment; Assist in creating dynamic savory menus that evolve and change regularly and seasonally; Startup/Opening of Hotels & Restaurants experience preferred; Advanced knowledge of culinary, baking, and pastry techniques; Thorough knowledge of food preparation techniques and food hygiene practices; Service-oriented style with professional presentation skills; Maintain high standards of personal appearance and grooming; Experience managing and developing teams; Results-driven leader with a fearless approach to execution and creative vision; Strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work; Excellent oral and written communication skills; Detail-oriented with excellent prioritization, time management, organizational, and follow-up skills; Demonstrated ability for process excellence and project management; Experience implementing new F&B concepts; Good financial acumen; Basic understanding of Health and Safety, Food Hygiene, and Employment Legislation; Open availability and flexibility to work according to the needs of the business including some travel as needed; Comfortable with Word, PowerPoint, and Excel
Benefits: Employee discount on food and beverages, 401(k) benefits, Flexible work schedule conducive to work-life balance, Comprehensive health insurance
