Venues Sous Chef
Core
Lead kitchen operations, manage staff, control costs, and execute menus for hotel venues.
Role type
Senior IC Sous Chef
Builds
Food products and service experiences for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Kitchen operations management, staff supervision and training, menu development, cost control, inventory management, food safety compliance, labor scheduling, financial analysis
Preferred skills
Fine dining experience, unionized environment experience, culinary trend knowledge
Technologies
Watson's labor management tools
Responsibilities
Oversee daily kitchen operations, manage staffing and scheduling, develop and maintain menus, control food costs and inventory, ensure food safety and sanitation standards, train and develop culinary staff, coordinate with Executive Chef on business levels and assignments
Seniority
Senior, hands-on IC