Description

Wellington International

Sous Chef

Seeking an experienced Sous Chef who is looking for a new and exciting challenge at an equestrian sports venue.

Job description

Concepts range from fast casual to upscale dining.

Currently looking for a Sous Chef with experience in Banquet environment, with an eye for detail and an appreciation for quality, service, current food and health trends, and an ability to create superior dining experiences for our guests.

 QUALIFICATIONS AND EXPERIENCE: 

• 3 years of kitchen management experience.

• Proven ability in high volume Catering, Banquet, Concession and off premise food Management.

• Flexible hours. Must work Weekends during peak season (November-May); off-season has flexibility.

• Assumes leadership of kitchen when Executive Chef is not available.

• Maintain and supports the kitchen environment by monitoring kitchen cleanliness, properly executing menus and communicating daily with Front of House.

• Ability to maintain excellent relations with staff and colleagues.

• Assist in implementing new kitchen strategies and action plans as created by Executive Chef.

• Excellent communication and interpersonal skills.

• Train, monitor and manage the development of all levels of kitchen staff.

• Knowledge of Spanish is a plus.

• Ability to properly place orders with Vendors based on the needs of the establishment.

• Conducts regular equipment and food quality checks to ensure the quality of product provided by the kitchen is always at its highest level.

• Performs other duties as assigned by Executive Chef

Requirements

EDUCATION

*Culinary degree preferred

Job Type: Full-time

Job Type: Full-time

Experience:

· Country Club/Banquets: 5 years (Preferred)

· Executive Chef: 5 years (Preferred)

Work authorization:

· United States (Preferred)