Sous Chef Job Summary: This position is responsible to assist the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience. Evening shift and holidays required. Offering top pay for experienced cooks.

QUALIFICATIONS FOR THE SOUS CHEF:

• 1-3 years of experience in a hotel restaurant setting is preferred
• Must be able to lift, push, pull, and carry up to 50-75 lbs.
• Advanced knowledge of the principles and practices within the food profession
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Leadership skills to motivate and develop staff and to ensure accomplishment of goals
• Flexible availability to include weekends, nights, and holidays as needed
• Available for flexible schedule to cover call-in to work as required
  About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we’ve been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we’re looking for motivated individuals to join us!
  Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

• Assist the Executive Chef in coaching and counseling food production employees by aiding in communication of job expectations and monitoring job contributions
• Overseeing quality control of all food production and execution
• Ensuring all health department standards are upheld by enforcing high sanitation standards
• Promote accident prevention to minimize liabilities and related expenses
• Assisting in the management of all back of the house employees
• Assisting in monthly inventory and closing end of month procedures with the accounting department and executive chef
• Assist the Executive Chef in the creation, costing and implementation of all menus, including seasonal and special menus
• Assists Operations team in execution and set up Banquet events