Full job description

Accelerate your culinary career and join our team as a Sous Chef! We are seeking a passionate and creative individual who will collaborate with our talented culinary team to deliver exceptional dining experiences.

The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection.

Responsibilities:

• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Personally works in any station as assigned by the Executive Chef.
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours.
• Supervises, trains and evaluates kitchen personnel.
• Coordinates buffet presentations.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Performs other appropriate tasks assigned by the Executive Chef.

Qualifications:

• College degree or certification in culinary field/hospitality field preferred
• Minimum of 3 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
• Knowledge of a variety of culinary techniques and cuisines
• Strong leadership skills with the ability to motivate and inspire a team
• Excellent communication skills, both verbal and written
• Ability to manage inventory, including ordering and receiving products
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Understanding of food safety and sanitation guidelines and regulations