The ideal person for this position will have experience as a Sous Chef within a high volume restaurant or hotel. You must be a great leader and employees naturally desire to work with you. The Sous Chef will engage with the customers quite often, so a great personality is a must. Scope of this Position
BASIC FUNCTION: The Sous Chef is responsible for the day-to-day production of the kitchen.
Typical schedule is late afternoon/evening hours, Sunday to Thursday. Fridays and Saturdays would be occasional.
Operate the kitchen in a cost effective manner as outlined in the annual budget.
Supervise and participate in the preparation and execution of the Banquet, Restaurant, and Garde Manger departments, as well as restaurants as needed.
Monitor production and quality levels of all food products.
Train, develop and maintain employee skills and relations.
Monitor executive steward responsibility.
Oversee incoming food product to insure proper quality.
Monitor and ensure the success of the food donation program.
Inspect all refrigeration and dry storage for proper handling and rotation.
Observe cafeteria to insure proper quality at all times.
Requires a minimum of 1 year(s) of supervisory experience.
Requires a minimum of 5 year(s) of experience.
This position reports to: Executive Sous Chef Requirements
Must be a citizen of this country or possess a valid work permit.
Utilize a hands-on approach to training and developing kitchen staff.
Experience training food prep employees.
Ability to instill safety and sanitation habits in all employees.
Teach employees the importance of consistency in preparation and presentation.
Demonstrate team building experience.
Track record promoting an atmosphere of teamwork.
Demonstrate ability to lead by example.
Build morale and spirit.
Participative management style.
Use a "hands-on" approach to management.
Strong technical skills.
Excellent time management skills.
Excellent knowledge of computers.
High School degree or equivalent.
Technical school or formal technical skills training.
Specific degree in: Culinary degree preferred. Compensation
Based on experience
Paid Time Off
14 days per year
Company Hotel Travel Discounts
An Equal Opportunity Employer
We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.
10 paid holidays a year in addition to the 14 days of Paid Time Off.
Free meal in our employee cafeteria.
Benchmark Hospitality International
- 2 years ago - save job