Team Dining Room Sous Chef - Durango

Responsibilities

• Oversight of the performance and coordination of all work performed by all Team Members assigned.
• Passing on pertinent information to Managers and Team Members.
• Ensuring proper service standards are used in all internal and external Guest experiences.
• Setting schedules and specific job duties, while maintaining Team Members’ hours for proper staffing as defined through established service standards.
• Working productively with direct supervisor and peers.
• Evaluating and overseeing job performance for Team Members.

Requirements

• Minimum five (5) years culinary experience in related fields preferred.
• Minimum two (2) years in varied high volume and/or fine dining environment with P&L responsibilities.
• Comprehensive food knowledge, including basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.
• Ability to obtain all necessary work cards.

Qualifications

As a manager, you are expected to support, develop, and inspire the people you are responsible for. You must also engage and communicate with your team, elevate performance through coaching, develop your talent, and champion collaboration within your team and across the business.

Skills

Naturally kind, inclusive, forward-thinking, reliable, passionate, and self-aware.

Benefits

Not specified

Pay

TBD

Schedule

TBD