Sous Chef
AEG Presents
In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Summary: ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Sous Chef at the ASM Irving Convention Center. Primary responsibility is leading a staff of 10 or more cooks with varying degrees of experience, maintaining food costs, creating menu ideas and assessing FOH and BOH needs. Responsible for working in conjunction with other members of the Food and Beverage staff to ensure guests have an amazing dining experience. Food quality and consistency is essential. Supervisory Responsibilities Supervises all kitchen and stewarding staff, in absence of Executive Chef
Assist the Executive Chef in all staffing and employee relations including performance reviews and disciplinary documentation.
Touch tables and ensure each line cook is producing food up to our standards. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience At least four years of culinary experience in a high volume banquet facility producing meals for large events.
Assist the Executive Chef in all staffing and employee relations including performance reviews and disciplinary documentation.
Touch tables and ensure each line cook is producing food up to our standards. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience At least four years of culinary experience in a high volume banquet facility producing meals for large events.
Vacancy posted 3 days ago
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