Sous Chef-Banquets

About the role

The Sous Chef is an entry level culinary supervisor reporting directly to the Executive Chef. This individual is responsible for assisting the culinary leadership team in the day-to-day operations of the kitchen, including menu planning, inventory management, staff training & compliance, ensuring that food quality consistently exceeds OKANA standards. This is a hands-on role that requires working side by side with the line cooks in maintaining a smooth and efficient kitchen operation. This individual must also be involved with the training of the kitchen team, developing and grooming aspiring culinarians under his/her guidance.

Responsibilities

• Aid in obtaining financial goals.
• Complete all paperwork accurately and timely.
• Direct and correct the presentation and portioning of food according to Pyramid Global Hospitality standards.
• Keep in contact with all outlets to ensure quality and consistency.
• Maintain work area clean and organized.
• Promote employee empowerment.
• Report unsafe conditions immediately.
• Select daily specials that fit local trends and needs.
• Select, train, supervise, develop, discipline and counsel employees in accordance with Pyramid Global Hospitality policies and procedures.
• Complete other duties as assigned by supervisor to include cross training.
• Direct purchasing to ensure proper quality and quantities.
• Direct staff in sanitation and sanitary food handling.
• Perform in the capacity of any position supervised.
• Prepare and train staff in use of working menus, recipe cards and photo standards.

Requirements

• A High School diploma required; culinary education/certifications are preferable.
• 3 years of experience in culinary leadership including at least 2 years in a full-service hotel or resort.
• Strong leadership, organizational, and communication skills.
• Versatile background of various cooking methods, including use of ingredients, styles, equipment, and procedures.
• Keen sense of quality and cost control that impact financial results.
• Customer centric approach to interact with hotel guests and clients during site inspections and VIP events.
• Knowledge of food safety regulations and best practices; current with all relevant food certifications.

Qualifications

• High School diploma required.
• Culinary education/certifications preferred.
• 3 years of experience in culinary leadership.
• 2 years of experience in a full-service hotel or resort.
• Strong leadership, organizational, and communication skills.
• Versatile background of various cooking methods.
• Keen sense of quality and cost control.
• Customer centric approach.
• Food safety regulations and best practices knowledge.

Skills

• Leadership
• Organizational
• Communication
• Culinary Leadership
• Menu Planning
• Inventory Management
• Staff Training
• Compliance
• Quality Control
• Financial Results Impact
• Customer Interaction
• Food Safety Regulations

Benefits

• Competitive wages
• People-first culture
• Health insurance
• Retail savings
• Growth opportunities
• Paid time off
• Festive environment
• Perks & discounts

Pay

$60,000 - $65,000

Schedule

Nightly shifts