Position: Sous Chef job
About: Plan and manage the kitchen staff in the procurement, production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Requirements: Two+ years of post high school education, culinary education is desirable; Five+ years of employment in a related position; Hotel experience preferred; Requires advanced knowledge of the principles and practices within the food profession; Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning; Leadership skills to motivate and develop staff and to ensure accomplishment of goals; Ability to work effectively under time constraints and deadlines; Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.
Benefits: health insurance, dental insurance, vision insurance, vacation, sick, and holiday programs, pet insurance, life insurance, short and long-term disability plans, 401(k) with matching funds, employee discounts, flexible work schedule, additional incentives
