Pastry Sous Chef: Lead Desserts & Banquets

Greenbrier International; Greenbrier (TN); On-site; USD 19,729 - 28,100; Full time

Job summary

A prestigious hotel in West Virginia is seeking a Sous Chef to lead culinary operations. The ideal candidate will have 8 years of experience in food production and previous supervisory roles. This position emphasizes high performance standards and requires a refined understanding of cooking fundamentals. Responsibilities include developing menus and overseeing daily food production for various dining outlets. Join a team committed to delivering a five-star guest experience in a vibrant culinary environment.

Qualifications

• 8 years experience in food production at The Greenbrier or similar location.
• Previous supervisory experience required.
• Comprehensive understanding of cooking fundamentals.

Responsibilities

• Provide leadership in food production for various outlets.
• Assign work to ensure high standards in food preparation.
• Develop seasonal dishes and menus.

Skills

Leadership in food production

High performance standards

Problem solving

Coaching and guiding others

Organizational skills

Guest anticipation

Education

High School Diploma or G.E.D.

A.O.S/ A.S. Culinary Degree or equivalent experience

Basic supervisory management training

Tools

Culinary arts knowledge

West Virginia Food Handler’s Permit

Job description

A prestigious hotel in West Virginia is seeking a Sous Chef to lead culinary operations. The ideal candidate will have 8 years of experience in food production and previous supervisory roles. This position emphasizes high performance standards and requires a refined understanding of cooking fundamentals. Responsibilities include developing menus and overseeing daily food production for various dining outlets. Join a team committed to delivering a five-star guest experience in a vibrant culinary environment.