Position: Sous Chef job
About: Responsible for the operation and support of the kitchen along with the Executive Chef, ensuring overall food production standards, staff training, food safety compliance, and maintaining kitchen cleanliness. The position requires effective leadership and supervision of kitchen staff in a hotel setting, following safety and quality standards to deliver exceptional service to guests.
Requirements: Minimum 3 years line cook experience in a restaurant or hotel; previous supervisory experience required; culinary degree preferred or equivalent combination of education and experience; ability to prioritize work efficiently with limited supervision; detail-oriented and capable of multitasking effectively; excellent communication, follow-up, and organizational skills; physical ability to lift, bend, squat, and perform job functions with attention to detail and accuracy; clear thinking and problem-solving skills under pressure; ability to work collaboratively in a team environment.
Benefits: health insurance, 401(k)
