Sous Chef

Sous Chef

Join Our Team as a Sous Chef

Are you ready to elevate your culinary career and deliver outstanding hospitality in an exciting, ever-evolving environment? We're seeking a meticulous, passionate, and disciplined Sous Chef for our banquet & catering operation.

Our establishment is designed to foster stronger community ties, where common ground and scenic beauty are shared equally. This commitment to inclusivity and community building is at the heart of everything we do.

Sous Chef

Salary Range: $65,000 - $70,000 annually (experience-based compensation)

Why You'll Love Working with Us:

Innovative Culinary Experience: Be part of a team that works with a seasonally chef-created menu that changes with the seasons, offering our guests a fresh and exciting dining experience every time they visit.

Dynamic Work Environment: Contribute to the success of a vibrant kitchen team that values collaboration, efficiency, and excellence in every task.

Position Summary: The Sous Chef is responsible for assisting the Executive Chef in managing kitchen operations, ensuring the highest standards of food quality, presentation, and hygiene.

Essential Functions:

• Supervise and coordinate the activities of cooks and kitchen staff.
• Ensure consistent and high-quality food preparation and presentation.
• Assist in menu planning and development, considering seasonal ingredients and guest preferences.
• Monitor inventory levels and assist in ordering supplies.
• Maintain the cleanliness and organization of kitchen areas.
• Train and mentor kitchen staff to foster a positive and productive work environment.
• Ensure compliance with all health and safety regulations and procedures.
• Manage kitchen operations in the Executive Chef's absence.

Additional Responsibilities:

Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook.

The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands, and employees may be asked to work shifts other than those they prefer or normally work.

Education and Experience:

• Culinary degree or equivalent experience.
• Previous experience as a Sous Chef or in a similar role in a high-end hotel or restaurant.

Skills and Abilities:

• Meticulous attention to detail.
• Strong passion for food and culinary excellence.
• Discipline and ability to thrive in a fast-paced, high-pressure environment.
• Excellent leadership and team management skills.
• Strong communication and organizational skills.

Benefits and Perks:

Donohoe Hospitality Services is pleased to offer employees a comprehensive Benefits Package that includes health, dental, and vision insurance, leaves of absence, retirement plans, paid time off, and MORE! Through this selection of benefits and perks, we strive to provide employees with options that enhance their quality of life at work and beyond.

Compensation: Competitive salary commensurate with experience.