Sous Chef

JOB SUMMARY

Accountable for overall success of the daily Kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

DUTIES & RESPONSIBILITIES

• Ensuring Culinary Standards and Responsibilities are Met.
• Leading Kitchen Operations
• Ensuring Exceptional Customer Service
• Maintaining Culinary Goals
• Managing and Conducting Human Resource Activities
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Who are we looking for?

• High school diploma or GED; 4 years' experience in the culinary, food and beverage, or related professional area in 5-star Hotel or Hospitality chain.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the culinary, food and beverage, or related professional area in 5-star Hotel or Hospitality chain.

Job Types: Full-time, Permanent