Sous Chef

Responsibilities

• Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
• Position is responsible for managing the daily operations of the kitchen.
• Maintains food and labor costs.
• Aids the Executive Chef in creating and implementing menu and production changes.
• Schedules and manages the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Monitors, analyzes and controls all labor and food costs; prepares the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.
• Promotes the Accident Prevention Program to minimize liabilities and related expenses.

Requirements

• High school education or equivalent.
• One to two full years of employment in a related position with this company or other organizations.

Qualifications

• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or complex problems and food and beverage management.

Benefits

• Medical, dental, & vision insurance.
• Eligible to participate in the Company’s 401(k) program with employer matching.
• Health savings and flexible spending accounts.
• Basic Life and AD&D insurance.
• Paid FMLA leave for up to a period of 12 weeks.
• Employee Assistance Program.

Pay

USD $65,000.00 - USD $70,000.00 /Hr.

Schedule

Inside 100% of 8-hour shift.