In Room Dining | Senior Sous Chef

Responsibilities

• Assist the Executive Sous Chef with the day-to-day running of the department and overall quality of foods produced
• Maintain a clean, neat, and organized work environment
• Follow recipes, increase or decrease recipe as needed
• Display good knife skills
• Season food properly
• Follow all processes that are in place
• Communicate with all internal customers efficiently
• Follow all rules and regulations in employee handbook properly
• Clean and maintain equipment properly
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Maintain and strictly abide by HACCP guidelines
• Fill out Sous Chef schedule
• Perform other duties as required

Requirements

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP
• Knowledge of all kitchen equipment operations
• Ability to establish and maintain an effective working relationship with management, staff, and guests
• Culinary degree or equivalent work experience required
• Five years relevant experience in a high quality, high volume, and multi-unit operations preferred
• Two years supervisory experience preferred