Cook Dishes, Cost Control, Equipment Maintenance/Repair, Food Services, Food and Beverage Industry, Health Insurance, High School Diploma, Life Insurance, Maintenance Services, Menu Development, Multitasking, Preventative Maintenance, Product Costing, Restaurant, Sanitation, ServSafe Certification, Team Lead/Manager
A National Hospitality Group seeks an accomplished Executive Sous Chef to assist the Executive Chef in leading the culinary team. The ideal candidate will possess experience as an Executive Sous Chef in Independent Restaurants and Hotel Food & Beverage operations, with extensive experience in large Banquets and Events. Are you looking for a new challenge with a stable Company whose Culture is focused on providing the Guest with the highest quality Food & Service and offers opportunities for growth? If so, please submit your resume today!
Benefits:
- Salary - $85,000 to $95,000
- Health insurance
- Life insurance
- Free Parking
- Shift Meals
- PTO immediately
- Company Discounts
Responsibilities:
- Ensure proper team coverage to execute a high level of production while keeping payroll costs in line
- Oversee ordering, receiving, storage (including temperature-setting) usage, and rotation of food
- Works with Maintenance in the repair of equipment and preventative maintenance programs
- Assists with menu development and engineering
- Leads culinary staff in the proper preparation of menu items and sanitation
- Spearheads the development and execution of special events, VIP parties, and staff events
- Facilitates all requested menu tastings for hotel events
- Maintains procedures for cost controls and product quality
- Responsible for safety and sanitation practices
Requirements:
- Minimum of High school education
- Apprenticeship, culinary schooling, or equivalent work experience beneficial
- ServSafe Certification
- 3-5 years of experience in a full-service high-end hotel or resort with high volume in multiple outlets
- Dedication to the execution of food products, standard recipes, and proper preparation
- Understanding of food and labor cost controls and other controllable costs
- Ability to multitask and manage many tasks