SEASONS SOUS CHEF

GTRC • Williamsburg, MI

4h • Onsite

About The Position

We are seeking a competent individual to be part of our Food and Beverage team. Responsibilities include various functions of food preparation independently or under the direction of the Specialty Chef/Assistant and the Executive Chef, including the requisition and purchase of food items, development of menus, specials, supervision of kitchen staff, preparation of food, ensuring the highest standards of food quality and proper quantity is maintained and that preparation is done in an efficient and cost effective manner. The Sous Chef is responsible for maintaining the kitchen sanitation procedures as well as providing a healthy and safe work environment. They will also assist in the hiring process, scheduling, and ensuring excellent and proper operations of the kitchens.

Requirements

• Minimum of five (5) years of cooking experience in a la carte and banquets required.
• ServSafe certified or become certified within 6 months of hire required.

Nice To Haves

• Two or four-year formal culinary degree or formal apprenticeship is highly desired.

Responsibilities

• Ensuring that quality of food prepared and presented is done from scratch, it has to taste great and has to look great, following real recipes.
• Be a consistent participant cooking daily, developing and mentoring your team, hands on performance, teach by example by coaching and praising your team.
• Work closely with the executive sous chef and vendors with the ordering of food, supplies and other products.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed