Sous Chef La Colombe d'Or Hotel

SOUS CHEF JOB DESCRIPTION

WE OFFER:

• Great working conditions
• Flexible schedules
• Fair and competitive wages
• Benefits, insurance, PTO, meals
• Strong leadership and good management

WE EXPECT:

• Culinary aptitude and passion for excellence
• Desire to learn and grow
• To be punctual and dependable
• Be organized, neat and clean
• To work with a spirit of teamwork and camaraderie
• Be friendly and enjoy the service industry.
• Reports to the executive chef and food and beverage director.
• Participate in the development of the kitchen.
• Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.
• Deliver the company experience for guests and employees.
• Provide employees with the tools and environment they need to perform their duties.
• Monitor all produce and meat for freshness.
  
• Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.
• Ensure that unused food is stored properly to minimize waste and maximize quality.
• Coordinate the inventory, purchasing and disbursement of all supplies with the executive chef.
• Ensure that proper sanitation practices are followed.
• 
  
• ELIGIBILITY:
  

• Background check required
  

BENEFITS:

ï‚· Opportunity for advancement 

ï‚· Flexible Schedule

ï‚· Health Insurance*

ï‚· Dental Insurance*

ï‚· Vision Insurance*

ï‚· Supplemental Life and Disability Insurance*

ï‚· Paid Time Off (PTO)

ï‚· Employee Meals and discounts

*Full-time employees eligible (30+ hrs per week).

SCHEDULE:

ï‚· Full-Time 

EDUCATION

ï‚· High School or equivalent (Degree or certifications desirable but not required).

TABC and Food Handler permits highly desirable.

LANGUAGE:

ï‚· English. Spanish helpful but not required

OTHER

• Work eligibility
• Background check

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