Job: Kitchen Sous Chef/Line Cook

The Sous Chef is responsible to provide restaurant guest’s with excellent food quality consistently. In the absence of the Executive Chef, the Sous Chef will plan and manage the kitchen staff in the procurement, 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. The Executive Chef will promote an atmosphere of doing “the right thing” by modeling and communicating the company’s mission, vision and values.

In the absence of the Executive Chef responsibilities of the position include, but are not limited to: demonstrate strong leadership skills to motivate a great team, hire, train, and supervise line staff. Create and implement new menus and individual menu items for all outlets. Inventory and audit food storeroom items, monitor and control the maintenance/sanitation of kitchen and ensure a healthy, safe work environment that meets with all Federal, State and Company standards and regulations.

* Minimum five years experience with cooking skills and 2 years kitchen management experience.
* Exceptional analytical abilities
* Exceptional math skills
* Extensive knowledge of menu development and insight to marketing.
* Thorough knowledge of food products, standard recipes and proper presentation.
* Food safety and sanitation certifications as required by Federal, State and Local regulations.
* Ability to multi-task
* Excellent knowledge of current culinary trends
* Ability to prepare a variety of cuisine, using skill and creativity to develop new, unusual market driven menus.
* Strong inventory control skills.
* Ability to multi-task in a high paced environment
* Must be adaptable and flexible to change
* Remain calm and professional at all times
* Be able to make quick decisions and possess good judgment