Position: Sous Chef job
About: The hotel is seeking a Sous Chef to assist in coordinating, supervising, and directing all aspects of the food production, ensuring profitable F&B operations and high-quality products and service levels.
Requirements: A 2-year, 3-year, or 4-year culinary degree and at least 4 years of progressive experience in a hotel or related field; Previous supervisor responsibility required; Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations; Physical requirements include long hours and ability to exert force occasionally and frequently to lift, carry, push, pull objects; General requirements include effective communication, multitasking, problem-solving, attending meetings and trainings, maintaining high grooming standards, and ensuring safe and efficient hotel operations.
Benefits: health insurance, 401(k), employee discounts on hotel services, flexible work schedule, comprehensive training programs
