Sous Chef

We are currently seeking Sous Chef preferably with high end hotel buffet, catering and restaurant experience. The ideal candidate will be a proactive individual with strong leadership for the culinary team and be creative and passionate about providing a memorable food experience for our guests. Creativity, the ability to develop menus and the skills to deliver superlative cuisine are required.

A leader with great organizational and management skills and an eye for the details will set the right candidate up for success. We prefer candidates with 3 to 5 years of experience and a culinary school education.

Responsibilities

Assist in preparing weekly, monthly and seasonal menus that are innovative and meet the diverse culinary expectations of our guests. Ensures that all dishes are prepared according to standard recipes and that plate presentation is consistent. Inspire associates on The National’s varied food programs and assist in developing recipes for all cuisine Assist Executive Chef with departmental Human Resources functions Participate in the property’s monthly “Chef’s Table” which showcases the property to VIPs, clients, and members of the local community.

Inspect quality of food product and oversee all aspects of daily operations of the food production area Maintain food costs to reflect yearly budget Update associates on daily forecast so they are prepared to serve quests Know and enforce all local health department sanitation laws EOE/Veterans/Disabled