What are the responsibilities and job description for the Executive Sous Chef position at Hay Creek MVG Employer Company LLC?
Equal Employment Opportunity
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
Description
Executive Sous Chef
Interviews and tastings scheduled for March; April start date.
The resort's Food and Beverage Team Members embody the energy of teamwork and the essence of service by providing exceptional dining and event experiences for our guests. They ensure attentive, professional service and behavior with all guests, fostering loyal repeat visitors.
A Sous Chef supports the Executive Chef by overseeing all aspects of kitchen operations, including food preparation, cooking, and production, as well as quality, portion, and waste control, sanitation and food safety protocol, training and ongoing development.
Responsibilities:
- Provide clear direction and open communication for daily operations.
- Monitor performance and provide guidance, direction, and training to subordinates, focusing on positive reinforcement.
- Assist with meal preparation and daily tasks to ensure a quality dining experience for our guests.
- Manage station shift duties and menu development.
- Review business forecasts to maintain inventory levels and scheduling needs.
- Maintain comprehensive knowledge of all menu information, company policies/procedures, and service standards.
Key Qualities:
- Composed, cooperative, efficient, and motivated individual.
Requirements:
- Speak and understand English fluently.
- Extensive knowledge of fine dining and modern culinary applications.
- Hold and maintain ServSafe certification.
Preferred Qualifications:
- High school diploma/GED, culinary graduate preferred.
- 3 years of experience in a resort atmosphere.
Physical Demands:
- Stand for extended periods of time.
- Move around a hectic, crowded kitchen.
- Use sharp/hot objects, perform repetitive work actions, and work in variable noise/temperature levels and fumes, odors, chemicals.
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
Description
Executive Sous Chef
Interviews and tastings scheduled for March; April start date.
The resort's Food and Beverage Team Members embody the energy of teamwork and the essence of service by providing exceptional dining and event experiences for our guests. They ensure attentive, professional service and behavior with all guests, fostering loyal repeat visitors.
A Sous Chef supports the Executive Chef by overseeing all aspects of kitchen operations, including food preparation, cooking, and production, as well as quality, portion, and waste control, sanitation and food safety protocol, training and ongoing development.
Responsibilities:
- Provide clear direction and open communication for daily operations.
- Monitor performance and provide guidance, direction, and training to subordinates, focusing on positive reinforcement.
- Assist with meal preparation and daily tasks to ensure a quality dining experience for our guests.
- Manage station shift duties and menu development.
- Review business forecasts to maintain inventory levels and scheduling needs.
- Maintain comprehensive knowledge of all menu information, company policies/procedures, and service standards.
Key Qualities:
- Composed, cooperative, efficient, and motivated individual.
Requirements:
- Speak and understand English fluently.
- Extensive knowledge of fine dining and modern culinary applications.
- Hold and maintain ServSafe certification.
Preferred Qualifications:
- High school diploma/GED, culinary graduate preferred.
- 3 years of experience in a resort atmosphere.
Physical Demands:
- Stand for extended periods of time.
- Move around a hectic, crowded kitchen.
- Use sharp/hot objects, perform repetitive work actions, and work in variable noise/temperature levels and fumes, odors, chemicals.
