Sous Chef

Your Chance to Grow and Innovate Job description Directly responsible for all kitchen functions and maintaining the highest quality levels of the food industry set forth by the Executive Chef. Must possess the skills to lead, manage and successfully train the kitchen team. Creative food plates, recipes and designs incorporated with the technical skills of the industry are a necessity. What we expect from you Contribute to menu creation and concept Manage and train the kitchen team effectively Ensure consistency of the highest quality for all dishes served Support hotel and department standards and training Strong Positive Leadership Skills Committed to delivering a high level of customer service Excellent planning and organizing skills Manage food and payroll cost controls Knowledge of activities in other departments and implications Ensure resources meet all business needs Approach food in a creative and passionate way Ability to work all kitchen stations if necessary Must work a variety of shifts including weekends, days, afternoons and evenings Manage all food and supplies through ordering and inventory standards A strong understanding of daily, weekly and monthly inventories Communicate verbally and written to provide clear directions and actions Attend and contribute to any and all hotel and department meetings Prepare daily production charts Comply with hotel and department attendance rules Willingness the learn and embrace changes Assign and direct work on the line Maximize productivity and minimize waste Excellent grooming skills and standards for the entire team Perform any other job related duties as assigned What we are looking for in a candidate Technical, trade or vocational school degree Two years of partial work experience in a production kitchen ServSafe Certification A self starter Must have a true understanding of food safety and sanitation practices Benefits Medical/Dental Vacation Pay Hotel Discounts Source: Hospitality Online #J-18808-Ljbffr