Sous Chef

The Sous chef is to be the second in command after the Executive chef, he or she is to follow the specification and guidelines of the Executive Chef. The Sous Chef will employ its culinary and managerial skills in order to play the critical role in maintaining and enhancing our resort and customers satisfaction. The Sous Chef will work alongside the Executive Chef to manage daily kitchen activities such as but not limited to overseeing staff, aiding with menu preparation, ensuring food quality and freshness, ordering and maintaining stock of merchandise.
Salary - $40,000 - $50,000 depending on experience
Job responsibilities
Produce high quality food in both design and taste
Lead Kitchen team in Executive Chefs absence
Coordinate with restaurant management team on supply ordering, kitchen efficiency, budget and staffing
Ensure the kitchen operates in a timely and efficient manner while meeting quality standards
Help in the preparation and design of food on our menus
Enforce and comply with sanitation regulations and safety standards.
Solve any issues that arise and seize control of problems
Manage and train kitchen staff and access staff's performance
2 years of experience in the food and beverage industry
Understanding of various cooking methods, equipment and protocols
Experience in handling emergency situations and providing solutions in a timely manner
Working knowledge in Word and Excel
Strong attention to detail and organizational skills
leadership background
Ability to work under pressure
Exceptional customer service skills
Strong verbal and written communication
If you have these skills we want to hear from you!

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