SR. SOUS CHEF - ST. THOMAS WEST- NASHVILLE, TN
at TouchPoint
Nashville, TN 37205, USA -
Start Date | Expiry Date | Salary | Posted On | Experience | Skills | Telecommute | Sponsor Visa |
---|---|---|---|---|---|---|---|
Immediate | 22 Nov, 2024 | Not Specified | 22 Aug, 2024 | N/A | Excel,Training,History,Microsoft Office,Sanitation,Catering,Outlook | No | No |
Required Visa Status:
Citizen | GC |
US Citizen | Student Visa |
H1B | CPT |
OPT | H4 Spouse of H1B |
GC Green Card |
Employment Type:
Full Time | Part Time |
Permanent | Independent - 1099 |
Contract – W2 | C2H Independent |
C2H W2 | Contract – Corp 2 Corp |
Contract to Hire – Corp 2 Corp |
Description:
JOB SUMMARY:
Working as the Senior Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
PREFERRED QUALIFICATIONS:
- A.O.S. Degree in Culinary Arts or culinary certificate and required experience
- Some progressive culinary/kitchen management experience, depending upon formal degree or training
- Catering experience a plus
- High volume, complex foodservice operations experience - highly desirable
- Institutional and batch cooking experiences helpful
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
- Must be willing to participate in patient satisfaction programs/activities
- ServSafe certified - highly desirable
Responsibilities:
KEY RESPONSIBILITIES:
- Assists the Executive Chef with managing cost controls and control expenditures for the account
- Assists the Executive Chef with planning and creating menus
- Produces and execute catering events
- Rolls out new culinary programs in conjunction with Company marketing and culinary team
REQUIREMENT SUMMARY
Min:N/AMax:5.0 year(s)
Hospitality
Hotels / Restaurants
Hospitality
Trade Certificate
Degree in culinary arts or culinary certificate and required experience
Proficient
1
Nashville, TN 37205, USA