Sous Chef

French Lick Resort; French Lick (IN); On-site; USD 45,000 - 60,000; Full time

Job summary

French Lick Resort is looking for a full-time Sous Chef responsible for the daily production of the kitchen. The ideal candidate will have 3-5 years of culinary experience in a multi-unit hotel and the ability to supervise a large staff. Essential functions include monitoring quality levels, training employees, and ensuring operations meet the budget.

Candidates must have a High School Diploma and be available to work nights and weekends. This role requires creativity, strong communication skills, and a focus on teamwork.

Qualifications

• 3-5 years culinary experience in a hotel or conference center.
• Previous experience supervising a staff of 15 or more employees.
• Ability to work nights, weekends, and holidays as required.

Responsibilities

• Operate the kitchen within the annual budget.
• Monitor production and quality levels of food products.
• Train and maintain employee skills and relations.

Skills

Culinary experience

Leadership

Communication

Creativity

Teamwork

Education

High School Diploma or HSED

Culinary training

Job description

Full-Time

BASIC FUNCTION

The Sous Chef is responsible for the day-to-day production of the kitchen.

QUALIFICATIONS

• Must have High School Diploma or High School Equivalency Diploma (HSED).
• Must have three to five years culinary experience in a multi-unit hotel or conference center.
• Must have previous experience supervising a staff of fifteen or more employees.
• Three years culinary training preferred.
• Must be able to work nights, weekends and holidays as required.
• Must have knowledge of culinary departments.
• Must have working knowledge of basic accounting.
• Must be creative, innovative and assertive.
• Must have excellent communication skills.
• Must be hands-on and able to perform hourly functions when needed.
• Must always present a hospitality mentality--warm and generous.
• Must always ensure a teamwork environment.
• Must be a minimum of 21 years of age to work in the Casino in a non-sensitive area.

ESSENTIAL FUNCTIONS

1. Operates the kitchen in a profitable manner as outlined in the annual budget.
2. Monitors production and quality levels of all food products.
3. Trains, develops and maintains employee skills and relations.
4. Monitors steward responsibility.
5. Oversees incoming food product to ensure proper quality.
6. Inspects all refrigeration and dry storage for proper handling and rotation.
7. Observes cafeteria to insure proper quality at all times.
8. Develops and maintains ongoing education programs for sanitation and safety.
9. Writes description of the evening in the log book.
10. Performs other duties as reasonably requested by management.