Sous Chef | Dayton AC Hotel
About The Position
The Sous Chef will maintain and strictly abide by state sanitation/health regulations and hotel requirements. They will be available to work a flexible schedule, including weekends, holidays, and varied shifts. The Sous Chef will maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. They will establish, maintain, and train standards and procedures for operations and safe working conditions in the department. This role involves hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. The Sous Chef will also handle guest complaints ensuring guest satisfaction. Other duties as assigned.
Requirements
- Minimum of three years of experience as a line cook
- Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
- High school graduate or equivalent
- Safe food handling certificate.
- Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
Nice To Haves
- Prior supervisory experience preferred.
- Certification of culinary training preferred.
- Bilingual English/Spanish a plus.
Responsibilities
- Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.
- Direct, train and monitor performance of kitchen staff.
- Maintain organization, cleanliness and sanitation of work areas and equipment.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
