Sous Chef- (Fine Dining) Morgans of the desert
About The Position
We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!
Requirements
- Thorough knowledge of hot and cold food preparation.
- Good working knowledge of accepted sanitation standards and health codes.
- Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Any combination of education, training or experience that provides the required knowledge, skills and abilities.
- High school education preferred.
- Culinary or Apprenticeship program preferred.
- 3 years of culinary experience in a similar size operation with supervisory experience is preferred.
- Ability to obtain any government required license or certificate.
- All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
- Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers.
- Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
- Ability to perform duties in confined spaces.
- Ability to perform duties within extreme temperature ranges.
Responsibilities
- Assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
Benefits
- full benefit plans, including 401k with a company match
- lucrative bonus programs
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
Number of Employees
5,001-10,000 employees
