Sous Chef

What We Look For...

We are looking for a Sous Chef to be part of a first-class culinary team that provides support, supervises, and coordinates the preparation of food according to the standards set by the Executive Chef.

The Key Responsibilities:

• Work with Executive Chef executing banquet events, breakfast, brunch, lunch & dinner service.
• Identify current and future customer food preferences by establishing personal contact and rapport with clients and hotel catering and sales staff.
• Responsible for recipes, menu creation, implementation and efficient daily operation of restaurant, in room dinning, and banquets for all meals of the day.
• Oversee the front line, offering a great culinary experience to our restaurant and banquet cooks.
• Prepare and train staff in use of working menus, portion size, recipe cards and photo standards.
• Work with restaurant management to increase food knowledge of staff to properly sell menu to customers.
• Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.
• Maintain a clean and safe environment by implementing federal, state and local sanitation requirements; maintaining first aid, CPR, and Heimlich maneuver certification; instructing others in the use of kitchen utensils, equipment operation and sanitation and sanitary food handling.
• Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures.
• Assist in scheduling staff according to business levels, maintaining and monitoring overtime, labor and food costs.

The Model Qualifications:

• 3+ years of experience as a sous chef.
• 2+ years managerial experience.
• Graduation from a culinary academy preferred.
• Proficient in English and Spanish preferred.

Be Bold. Apply Now.

Like what you see? If interested, please apply now to be considered for this position.