Upscale Hotel Sous Chef: Lead Kitchen & Menu

Oxford Collection Hotels; Chico (CA); In loco; USD 65.000 - 90.000; Tempo pieno

Vantaggi offerti da questo lavoro

Competitive pay and incentives

Medical, dental, and vision coverage

401(k) with profit sharing

Generous paid time off

Exclusive discounts at our properties

Descrizione del lavoro

Oxford Collection of hotels is seeking a Sous Chef to assist the Executive Chef in delivering exceptional culinary experiences across our properties. You will oversee food preparation, uphold high standards of quality and presentation, ensure strict safety practices, and mentor the kitchen team to achieve hospitality excellence.

The role emphasizes menu development, cost control, and collaboration with events and service teams to create memorable guest moments.

Competenze

• Food handler's license and liquor server permits as required by state law (or ability to obtain).
• Proof of eligibility to work in the United States.
• Reliable transportation to and from work.
• Ability to work a flexible schedule including evening, weekends and holidays.
• Reliable and consistent attendance.

Mansioni

• Oversee daily kitchen operations ensuring quality, efficiency, and consistency.
• Assist in menu development, costing, and implementation with seasonal ingredients.
• Train, mentor, and supervise kitchen staff; uphold hygiene and safety standards.
• Support banquets and high-volume events with precision and excellence.
• Coordinate with other hotel departments to ensure guest satisfaction.

Conoscenze

Culinary skills

Leadership

Food safety

Teamwork

Attention to detail

Formazione

High School Diploma or GED

Descrizione del lavoro

Oxford Collection of hotels is seeking a Sous Chef to assist the Executive Chef in delivering exceptional culinary experiences across our properties. You will oversee food preparation, uphold high standards of quality and presentation, ensure strict safety practices, and mentor the kitchen team to achieve hospitality excellence.

The role emphasizes menu development, cost control, and collaboration with events and service teams to create memorable guest moments.