Sous Chef

Everyone pitches in, including the owners washing dishes on busy nights. Hotel group looking for a Sous Chef to oversee banquets, room service and the restaurant outlet. The work is on site and cannot be done remotely.

The job includes: manage inventory and run month-end counts; place orders with vendors and check in deliveries; coordinate banquet event orders and prep lists; run the pass during service and keep tickets moving.

Requirements

• 2-4 years of kitchen experience, including at least 2 in a sous chef or kitchen manager role.
• ServSafe Food Protection Manager certification.
• Calm under pressure and good at teaching.
• Basic computer skills for ordering and scheduling software.

Schedule: 50 to 55 hours a week typical.

We offer medical, dental and vision insurance, 401(k) with a 100% match up to 5%, paid sick leave, flexible scheduling, employee assistance program and free parking.

Please include a short note on why this role interests you.

Start: Within 30 days.

Demo job created on 11jobs for testing and demonstrations. It is not an actual opening at The Vinecross Kitchen.