Creative Sous Chef | Lead Kitchen & Menu Innovation

Avila Beach Hotel BV; Kitchen (WV); Sur place; USD 43 000 - 58 000; Plein temps

Résumé du poste

Avila Beach Hotel BV is seeking a talented Sous Chef to support the Kitchen Manager in running a high-quality kitchen. You will lead the team, ensure consistency in dishes, and contribute to menu development in a fast-paced environment.

The role emphasizes hands-on leadership, strong culinary skills, and strict adherence to HACCP standards to deliver memorable dining experiences for guests.

Qualifications

• At least 3 years of experience in a professional kitchen or similar role.
• Additional certification in culinary or kitchen management.
• Strong culinary skills and creativity.
• Natural leadership skills to motivate a team.
• Knowledge of HACCP standards and food safety regulations.
• Well-organized, detail-oriented and able to work under pressure.
• Hands-on mentality and proactive problem-solving.
• Excellent communication and teamwork abilities.

Responsabilités

• Assist the Kitchen Manager in overseeing daily kitchen operations.
• Ensure an efficient and well-organized kitchen from preparation to closing.
• Maintain high standards of food quality, taste and presentation.
• Support menu development and contribute creative ideas.
• Ensure consistency in recipes, preparation and portion sizes.
• Lead, motivate and guide the kitchen team.
• Coordinate tasks between kitchen and service departments.
• Manage inventory and assist with ordering and stock control.
• Train and coach kitchen staff to improve skills.
• Maintain a clean, safe HACCP-compliant kitchen.
• Take charge of kitchen operations in the Kitchen Manager's absence.

Connaissances

Leadership

Culinary skills

Teamwork

Food safety

Communication

Formation

Culinary Certification

Outils

Microsoft Word

Microsoft Excel

Description du poste

Avila Beach Hotel BV is seeking a talented Sous Chef to support the Kitchen Manager in running a high-quality kitchen. You will lead the team, ensure consistency in dishes, and contribute to menu development in a fast-paced environment.

The role emphasizes hands-on leadership, strong culinary skills, and strict adherence to HACCP standards to deliver memorable dining experiences for guests.