Sous Chef

The Sous Chef ensures that the Culinary/Stewarding team is prepared and ready for service on each meal period worked. This person will interact with all team members on a daily basis and report back to the Executive Chef with any pertinent information; direct all food production, including the preparation, seasoning, and cooking of all components of all menu items, including the cafeteria; and ensure that preparation is at the highest level of quality and presentation.

Requirements

• Ability to maintain confidentiality of guest information and pertinent Hotel data
• Flexible schedule - willing and able to work shift duties that may include evenings, nights, weekends, and holidays
• Strong computer literacy with knowledge of Microsoft Office
• Read and employ math skills for following recipes
• Exceptional communication skills, passionate, strategic, and innovative
• Able to develop strong work relationships with both guests and colleagues
• Self-confident, proactive, and able to prioritize and make effective decisions
• Advanced knowledge of the principles and practices within the Food & Beverage and Hospitality Industry
• Must be able to bend, stoop, squat and stretch to fulfill necessary tasks
• Must be able to lift, push, and pull up to 50lbs. on a regular and continuing basis
• Must be able to stand and exert well-paced mobility for up to 8 hours in length
• Must be able to work: Under variable temperature conditions (or extreme heat or cold), variable noise levels, and around chemicals

Benefits

• Comprehensive Health Insurance
• 401(k) Plan
• Dental Insurance
• Disability Insurance
• Flexible Spending Account (FSA)
• Group Life Insurance
• Paid Time Off (PTO)
• Vision Insurance