Lead Sous Chef: Train, Lead & Perfect Menus

PM-Hospitality-Strategies,-Inc.; Wilmington (DE); On-site; USD 50,000 - 75,000; Full time

Job summary

PM Hotel Group is seeking a Sous Chef for The Quoin in Wilmington, DE. You will train, supervise and collaborate with all kitchen staff to prepare, cook and present high-quality dishes according to our standard recipes.

You will assign duties, assist the Exec Chef with staffing and evaluations, schedule shifts to control payroll costs, and ensure proper receiving, storage and rotation of food in compliance with health regulations.

Qualifications

• Must be able to communicate in English.
• Self-starting, professional appearance and manner at all times.
• Thorough knowledge of food products, standard recipes and preparation.
• Ability to supervise, plan, organize, direct, coach and discipline employees.
• Finger/hand dexterity to operate food machinery.
• Ability to lift and carry up to 100 lbs on a continuous schedule.

Responsibilities

• Train, supervise and work with all kitchen staff to prepare, cook and present food according to hotel standard recipes.
• Assign detailed duties to associates under supervision for efficient kitchen operation.
• Assist Executive Chef with personnel functions including interviewing, training and evaluations.
• Schedule culinary staff to maintain coverage and manage payroll costs.
• Communicate clearly to provide direction; ensure proper receiving, storage and rotation of food.
• Adhere to cost and quality control procedures and maintain health regulations.
• Maintain attendance and be available to work regularly; perform other duties as assigned.

Skills

English communication

Team player

Supervisory skills

Physical strength

Job description

PM Hotel Group is seeking a Sous Chef for The Quoin in Wilmington, DE. You will train, supervise and collaborate with all kitchen staff to prepare, cook and present high-quality dishes according to our standard recipes.

You will assign duties, assist the Exec Chef with staffing and evaluations, schedule shifts to control payroll costs, and ensure proper receiving, storage and rotation of food in compliance with health regulations.