The Cara Hotel Sous Chef assists the Executive Chef and is a key member of the Food & Beverage department management team.The Sous Chef supports the Executive Chef in:Menu developmentPreparation of guest mealsExecution of catered eventsManagement of kitchen staffManagement of non-restaurant food productionManagement of daily departmental profitability and delivery of staff meals.Sous Chef responsibilities include:Management with some paperwork administration requiredCooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen.The Sous Chef is in charge of managing the kitchen when the Executive Chef is not present and assists in running the kitchen when he/she is present.
This role is 100% hands-on.
The Sous Chef works closely with the Restaurant & Hotel General Manager to ensure guests have a fantastic all-around food experience.
The Sous Chef is also highly involved in supporting our development program through training and supervision of our kitchen staff.A minimum of 3 years management experience is required.Job Type: Full-timePay: $65,000.00 per yearBenefits:Dental insuranceHealth insurancePaid time offVision insuranceSchedule:10 hour shift8 hour shiftHolidaysMonday to FridayWeekend availabilityExperience:Culinary Experience: 3 years (Preferred)Cooking: 3 years (Preferred)Work Location:One locationWork Remotely:No