Sous Chef
Margaritaville - Atlantic City, NJ

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Supervises the culinary line, including production cooks and stewards, throughout their respective areas and ensures positive performance to budget and standards. Ensures a high standard of service efficiency, sanitation, training, and safety practices. Guarantees the highest quality product reaches our guests and meets specifications. Accountable to develop, coach, mentor, and evaluate hourly staff members.

Good written and verbal communication skills
• Ability to interact professionally with other departments and outside contacts
• Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
• Good judgment and decision making abilities
• Three to five years experience working in a supervisory capacity required
• Experience in a high volume environment required
• Ability to cook from scratch and understand advanced techniques and procedures required
• Ability to supervise multiple levels of culinary staff members
Educational Requirements:
• Associate’s Degree (AA) or equivalent from two-year college or technical school preferred
• ACF Certification or appropriate program/equivalent required
• Certified Professional Food Manager Certification required

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