Executive Sous Chef

Responsibilities

• Maintain professional guest relations
• Display knowledge of food preparation
• Aid in selecting, training, scheduling, supervising, and counseling employees
• Coordinate smooth operation of food preparation line
• Prepare food as required
• Direct cleanliness of kitchen area
• Maintain resort kitchen equipment
• Display knowledge of safe operation of kitchen equipment
• Maintain security of kitchen area
• Act as Executive Chef in absence
• Direct control of food and labor costs
• Train staff in use of working menus, recipe cards, and photograph standards
• Direct staff in sanitary food handling techniques
• Display understanding of Suncadia appearance standards
• Attend all mandatory meetings
• Complete other duties as assigned, to include cross training

Qualifications

• Minimum 5 + years experience as a cook in a high volume restaurant, resort/hotel kitchen
• Previous leadership experience in a kitchen environment
• Able to work well with others
• Able to communicate well with staff and customer
• Able to read and communicate through written menu requirements
• Active Food Handler’s permit or ability to obtain one
• Current US Driver's License
• Able to work flexible hours and days

Pay

Salary Range: $90,000.00 - $100,000.00

Benefits

• Full-time employees are eligible for medical, dental, vision, 401k (with a company match!) benefits
• Perks: Enjoy free golf, discounts on resort retail and food & beverage, and more!
• A Balanced Life: Full-time team members are eligible for 2-weeks of PTO and holiday pay in their first year
• Travel is good for the soul: Experience destinations around the country with team member hotel discounts
• Growth: Opportunities for internal career growth and expansion
• Celebrate: Monthly team member gatherings, quarterly events, and the legendary Team Member Golf Tournament

Schedule

Not specified