Responsibilities
Responsible for managing the Kitchen environment. Includes line cooks, pantry staff, pastry staff and stewarding. Assist in training, directing work, addressing complaints and resolving problems, and promoting department Standards of Excellence.
Education and Experience High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred;
Sanitation and Hygiene certificate. Three (3) years of experience as a Sous-Chef at a Four (4) star hotel or restaurant.
Food handling certificate preferred. Language Skills Must have good working knowledge of the English language ability to read and comprehend instructions, short correspondence, and memos.
Ability to communicate in English with guests, co-workers and management to their understanding. Ability to communicate in a second language is a plus.
Mathematical Skills Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance.
Reasoning Abilities Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations. Ability to perform job functions with minimal supervision.
Ability to work cohesively with co-workers as part of a team. Basic computer skills. Physical Abilities While performing the duties of this job the employee is regularly required to talk and hear.
The employee is frequently required to stand, walk and sit. The employee must regularly lift and / or move up to 10 pounds, frequently lift and / or move up to 25 pounds, and occasionally lift and / or move up to 50 pounds.
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