Executive Sous Chef
Found in: beBee jobs US - 2 weeks ago
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 youContribute to menu creation and conceptManage 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 candidateTechnical, 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
BenefitsMedical/Dental
Vacation Pay
Hotel Discounts
Source: Hospitality Online
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