Blue Ridge Artisanal Buffet | Sous Chef

Omni Hotels & Resorts • Asheville, NC

41d • Onsite

About The Position

The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

Requirements

• AAS in Culinary Arts or equivalent from an accredited University or Institute.
• Three to five years Previous Culinary Experience in a high production kitchen.
• Must possess strong organizational, management, culinary, communication, and motivational skills.
• Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
• Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
• Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
• Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.

Nice To Haves

• Servesafe Sanitation
• ACF Certified preferred.

Responsibilities

• Advise the Restaurant Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Manages employees encompassing culinary, servers and stewarding.
• Is responsible for the overall direction, coordination, and evaluation of restaurant unit.
• Carries out all supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree