Sous Chef (evening shift) at Blackwater Smokehouse

Canaan Resort; West Virginia; On-site; USD 40,000 - 60,000; Full time

Job summary

A premier resort management company seeks a Sous Chef to assist in managing kitchen operations and leading the culinary team. The ideal candidate will possess a strong background in food production, excellent leadership capabilities, and a commitment to high-quality standards. This position offers a competitive salary and involves working evenings and holidays.

Benefits

Medical and Dental Insurance

PTO

Competitive Pay

401(k) Retirement Savings Plan

Life Insurance

Disability Insurance

Hotel Room Discounts

Ongoing Training and Career Development

Qualifications

• 1-3 years of experience in a hotel restaurant setting preferred.
• Advanced knowledge of food profession principles.
• Ability to lift 50-75 lbs and to remain calm in stressful situations.

Responsibilities

• Assist Executive Chef in managing kitchen operations and staff.
• Oversee food quality control and sanitation standards.
• Assist in menu creation and execution of banquet events.

Skills

Leadership

Customer Focus

Quality Control

Sanitation Standards

Communication

Job description

Sous Chef Job Summary:This position is responsible to assist the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitabilitymetrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience. Evening shift and holidays required. Offering top pay for experienced cooks.

Benefits for the Sous Chef:

Medical and Dental Insurance

PTO

Competitive Pay

401(k) Retirement Savings Plan

Life Insurance

Disability Insurance

Hotel Room Discounts

Ongoing Training and Career Development

Sous Chef Job Responsibilities:

Assist the Executive Chef in coaching and counseling food production employees by aiding in communication of job expectations and monitoring job contributions

Overseeing quality control of all food production and execution

Ensuring all health department standards are upheld by enforcing high sanitation standards

Promote accident prevention to minimize liabilities and related expenses

Assisting in the management of all back of the house employees

Assisting in monthly inventory and closing end of month procedures with the accounting department and executive chef

Assist the Executive Chef in the creation, costing and implementation of all menus, including seasonal and special menus

Assists Operations team in execution and set up Banquet events

Qualifications for the Sous Chef:

1-3 years of experience in a hotel restaurant setting is preferred

Must be able to lift, push, pull, and carry up to 50-75 lbs.

Advanced knowledge of the principles and practices within the food profession

Ability to focus attention on guest needs, remaining calm and courteous at all times

Leadership skills to motivate and develop staff and to ensure accomplishment of goals

Flexible availability to include weekends, nights, and holidays as needed

Available for flexible schedule to cover call-in to work as required

About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us!

Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.