Sous Chef (Fine Dining)

Clients plan with us for months, sometimes more than a year.

Overview

Hotel group looking for a Sous Chef (Fine Dining) to oversee banquets, room service and the restaurant outlet. The work is on site and cannot be done remotely.

Key responsibilities

• Train cooks on recipes, plating and station setup
• Enforce food safety, sanitation and allergen procedures
• Taste everything and hold the line to the standard
• Place orders with vendors and check in deliveries
• Hire, coach and discipline kitchen staff
• Build the kitchen schedule and manage labor
• Manage inventory and run month-end counts

Minimum qualifications

• 3+ years of kitchen experience, including at least 2 in a sous chef or kitchen manager role
• Strong knowledge of cooking techniques, sauces and butchery
• ServSafe Food Protection Manager certification
• Comfortable working in a hot, loud kitchen
• Calm under pressure and good at teaching
• Available nights, weekends and holidays

Schedule: Holidays and weekends required

Pay and benefits

Salary: $53,000 - $64,000/year

• Three weeks of PTO to start
• 11 paid holidays
• Life insurance

Start: Immediately.

Demo job created on 11jobs for testing and demonstrations. It is not an actual opening at Young Hall.