Lead Kitchen Sous Chef - Creative, High-Volume F&B

Driftwood Hospitality Management; Scottsdale (AZ); Vor Ort; USD 75.000 - 110.000; Vollzeit

Benefits dieser Stelle

401(k)

Disability insurance

Employee assistance program

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Zusammenfassung

Driftwood Hospitality Management seeks a Full-Time Executive Chef to direct and supervise the efficient operation of food production areas. In conjunction with the Executive Chef, you will supervise and assist in the preparation of all menu items, ensuring top quality, sanitation, and cost efficiency throughout the kitchen.

Lead a talented culinary team, schedule staff, maintain culinary standards, and coordinate with hotel outlets and events.

Qualifikationen

• Three or more years of progressive experience in Hotel Food & Beverage or a Culinary Degree with 2+ years of progressive F&B experience.
• Experience in high volume catering with hotel top brands and fine dining.
• Proven leadership and management skills supporting teamwork and customer service.
• Awareness of current culinary trends and ongoing development.

Aufgaben

• Direct and supervise the efficient operation of food production areas.
• Assist in the preparation of all food items based on standardized recipes while maintaining high quality.
• Ensure cleanliness, sanitation and safety in kitchen, work and storage areas; minimize waste and maximize cost/production ratio.
• Lead and train staff, schedule cooks in all areas, maintain proper uniforms.
• Coordinate with Outlet-Restaurant Manager and Banquet Manager; assist with conventions and group activities.
• Promote teamwork and maintain relationships with supporting departments; participate in meetings.

Kenntnisse

Hotel F&B experience

Leadership

Culinary creativity

Culinary trends

Computer literacy

Ausbildung

Culinary Degree

Jobbeschreibung

Driftwood Hospitality Management seeks a Full-Time Executive Chef to direct and supervise the efficient operation of food production areas. In conjunction with the Executive Chef, you will supervise and assist in the preparation of all menu items, ensuring top quality, sanitation, and cost efficiency throughout the kitchen.

Lead a talented culinary team, schedule staff, maintain culinary standards, and coordinate with hotel outlets and events.