Sous Chef - Luxury Hotel Culinary Leader & Menu Innovator

Davidson Hospitality Group; Rochester (MI); Presencial; USD 54.000 - 75.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Medical Coverage (Multiple Tiers)

Dental & Vision Coverage

Teledoc Service

Free Maintenance Medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

401K Match

Descripción de la vacante

Royal Park Hotel in Rochester, MI is seeking a passionate Sous Chef to lead our culinary team and deliver exceptional dining experiences. You will work closely with the Executive Chef on planning, staffing, and daily operations, while guiding daily requisitions, specials, and training.

Responsibilities include menu development, inventory management, maintaining a clean, organized kitchen, and ensuring every dish meets our high standards of quality and presentation.

Formación

• College degree or certification in culinary field/hospitality field preferred.
• Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting.
• Knowledge of a variety of culinary techniques and cuisines.
• Strong leadership skills with the ability to motivate and inspire a team.
• Excellent communication skills, both verbal and written.
• Ability to manage inventory, including ordering and receiving products.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Understanding of food safety and sanitation guidelines and regulations.

Responsabilidades

• Lead and collaborate with the Executive Chef on planning, staffing and internal procedures.
• Complete daily food requisitions and daily specials; assist in hiring, training and coaching the team.
• Play an integral role in menu development and maintaining inventory.
• Ensure dishes are prepared to perfection and uphold quality standards.

Conocimientos

Leadership

Communication

Multitasking

Educación

Culinary degree or cert

Descripción del empleo

Royal Park Hotel in Rochester, MI is seeking a passionate Sous Chef to lead our culinary team and deliver exceptional dining experiences. You will work closely with the Executive Chef on planning, staffing, and daily operations, while guiding daily requisitions, specials, and training.

Responsibilities include menu development, inventory management, maintaining a clean, organized kitchen, and ensuring every dish meets our high standards of quality and presentation.