Job Overview:
As a Senior Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations (with a focus on banquets) in the hotels continuing effort to deliver outstanding guest service and financial profitability.
What you’ll do:
- Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed
- Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
- Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
- Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
What you’ll have:
- Teamwork – We’re team players in everything we do.
- Integrity – We do the right thing, all the time.
- Leadership – We’re leaders in our industry and in our communities.
- Hospitality – We’re passionate about delivering exceptional guest experiences.
- Ownership – We’re the owners of our actions and decisions.
- Now – We operate with a sense of urgency and discipline