-Assist Dining Room Manager/Executive Chef/Chef de Cuisine with training of kitchen staff. -Assist Dining Room Manager/Executive Chef/Chef de Cuisine with food management/menus. -As a Sous Chef will be expected to work with Associates to ensure satisfaction.-A Sous Chef will have to take initiative and get creative in resolving challenges and involve a Manager only when previous methods have been unsuccessful.-Protect the safety of self, co-workers ranch guests at all times.-Report any potentially harmful equipment or situations to the immediate supervisor without delay.-Report safety-related accidents and incidents at once to immediate supervisor.-Follow all company and department safety policies and procedures.-Operate equipment in a safe manner that will not lead to injury of yourself or others.-Drive in accordance with the law and resort policies.
-A bachelor degree, Advanced understanding of professional cooking and knife handling skills.-Understanding and knowledge of safety, sanitation and food handling procedures. -Previous kitchen management/supervisory experience required.-Ability to read and comprehend simple instructions, short correspondence, and memos.-Ability to write simple correspondence. -Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
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