- Produces innovative and diversified menus that reflect the restaurant's overall vision.
- Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
- Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.
- Ensures that hygiene and food safety requirements are met.
- Maintains kitchen inventory and assigned budget.
- Approach all encounters with guests and employees in a friendly service-oriented manner.
- Complies at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
- Assists in the achievement of departmental objectives and goals.
- Typically requires a Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant, preferably in a hotel setting.
- Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff.
- Possesses comprehensive knowledge of subject matter.
- Must be proficient in Windows Operating Systems Company-approved spreadsheets and word processing.
- Competitive salary: $55,000 - $65,000 per year
- Medical, Dental, and Vision Coverage
- Short-Term and Long-Term Disability Income
- Term Life and AD&D Insurance
- Paid Time Off
- Employee Assistance Program
- 401k Retirement Plan
Sous Chef OEM, PM - Sedona - Aimbridge Hospitality
Description
Sous Chef
We are seeking an experienced Sous Chef to work closely with the Executive Chef in planning and developing menus, overseeing food preparation, managing inventory, and maintaining a clean and organized kitchen.
Responsibilities:
Requirements:
Benefits: