• Executive Sous Chef

    Nationwide Hotel and Conference Center
    Job Description
    Plans, directs and manages the selection and production of all food items as directed by the Executive Chef to ensure the highest level of product quality and presentation. Responsible for assisting the Executive Chef in menu planning and development, recipe creation and food ordering and inventory while operating within budgeted food and labor cost margins.  Provide strong leadership while managing the hiring, training and ongoing development of the culinary and stewarding staff.

    Experience, Education, Qualifications and Skills:
    • 4 years of experience as a Sous Chef in an upscale, multi-outlet, full service facility with food and beverage annual revenue equal or greater than 4 million dollars.
    • ACF certified and/or Culinary Degree from a recognized Institute of Culinary Arts.
    • Excellent Culinary knowledge and skills with experience in creative menu development and management.
    • Proven track record of maintaining budgeted food and labor costs.
    • Must be detail oriented with outstanding organizational skills, written and verbal communication skills.
    • Must possess excellent computational ability.
    • Must possess basic computer skills.
    • Must have excellent leadership capability and customer relations skills.
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    Contact Information