Sous Chef | Dayton AC Hotel

SHANER•Dayton, OH

5h•Onsite

About The Position

Shaner Hotels is seeking a Sous Chef for the AC Hotel Dayton, located in the Water St. District of Dayton, OH. This 134-room hotel offers views of the Dayton Dragons baseball stadium from its rooftop bar/restaurant and guestrooms. Shaner Hotels is an award-winning hospitality owner-operator and management company with a portfolio of over 65 properties across 14 states and four countries. They partner with top hospitality brands and provide various services including hotel development, design and construction, e-commerce, and revenue management.

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

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Handle guest complaints ensuring guest satisfaction.
Other duties as assigned.
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.