Sous Chef

Your Chance to Grow and Innovate Job Description Directly responsible for all kitchen functions and maintaining the highest quality levels of the food industry set forth by the Executive Chef. Must possess the skills to lead, manage and successfully train the kitchen team. Creative food plates, recipes and designs incorporated with the technical skills of the industry are a necessity. What we expect from you Contribute to menu creation and conceptManage and train the kitchen team effectivelyEnsure consistency of the highest quality for all dishes servedSupport hotel and department standards and trainingStrong Positive Leadership SkillsCommitted to delivering a high level of customer serviceExcellent planning and organizing skillsManage food and payroll cost controlsKnowledge of activities in other departments and implicationsEnsure resources meet all business needsApproach food in a creative and passionate wayAbility to work all kitchen stations if necessaryMust work a variety of shifts including weekends, days, afternoons and eveningsManage all food and supplies through ordering and inventory standardsA strong understanding of daily, weekly and monthly inventoriesCommunicate verbally and written to provide clear directions and actionsAttend and contribute to any and all hotel and department meetingsPrepare daily production chartsComply with hotel and department attendance rulesWillingness the learn and embrace changesAssign and direct work on the lineMaximize productivity and minimize wasteExcellent grooming skills and standards for the entire teamPerform any other job related duties as assigned What we are looking for in a candidate Technical, trade or vocational school degreeTwo years of partial work experience in a production kitchenServSafe CertificationA self starterMust have a true understanding of food safety and sanitation practices Benefits Medical/DentalVacation PayHotel Discounts