Hourly Sous Chef US
About The Position
You love food and creating new concepts and cooking new dishes is what drives you. For you, being a key department manager and part of a team that creates a great guest experience is a role you love. You also value using your culinary and people skills so others can learn and develop. In the role of Sous Chef, you will Be a Mentor - work with the cooks, trainees and support staff to deliver the Executive Chef's vision. Help train and develop them to make great food for all outlets, including your hotel's banquet area. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Chef's absence is requested. Be a Sponge - learning and then utilizing new culinary techniques, skills and recipes; what is takes to manage people; and the various financial responsibilities of the kitchen - scheduling, budgeting, ordering, etc. Oversee the safe production, preparation and presentation of food that will ensure a great guest experience. Be a Safety & Security Agent - follow your hotel's established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures.
Requirements
- At least 3 years of progressive experience in food & beverage (culinary).
- Fully experienced in use of various pieces of kitchen equipment.
- Ability to perform medium work - exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand for long periods of time without sitting or leaning.
- Ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels.
- Near Vision - The ability to see details at close range.
- Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required.
- Must be able to multi task, must possess good communication skills; must be able to convey and understand information and ideas in English.
Nice To Haves
- Specific experience in pastry and garde manager preferred.
- Relevant college coursework also preferred
Responsibilities
- Mentor cooks, trainees, and support staff.
- Train and develop staff to make great food for all outlets, including the hotel's banquet area.
- Foster teamwork and engage staff, while ensuring all are working safely.
- Be in charge in the Chef's absence is requested.
- Learn and utilize new culinary techniques, skills, and recipes.
- Manage people and understand the financial responsibilities of the kitchen (scheduling, budgeting, ordering, etc.).
- Oversee the safe production, preparation, and presentation of food.
- Follow hotel safety and security policies & procedures.
- Ensure the team follows sanitation and safe food handling procedures.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Industry
Accommodation
Education Level
No Education Listed
Number of Employees
1,001-5,000 employees
