Openings >> Executive Sous Chef
Executive Sous Chef
Summary
Title:Executive Sous Chef
ID:13938955378091051777
Company:Plaza Resort & Spa
Location:Daytona Beach, FL
Job Status:N/A
Description
The Plaza Resort & Spa, Daytona Beach’s Grand Resort, is currently seeking a capable and professional Sous Chef to join our Food & Beverage Team. We are looking for a talented individual with excellent communication skills that possesses a strong work ethic, enthusiastic demeanor and a genuine desire to care for and serve others. Previous experience in a luxury resort/restaurant is essential to this position.

We are seeking a capable and professional individual who can creatively and responsibly assist in managing a multi-faceted operation in accordance with the standards of the resort and company.

Responsibilities Include:
  • Menu item presentation and consistency.
  • Creating unique daily specials and/or menus for catered events.
  • Maintains a clean, organized kitchen.
  • Working directly with the Executive Chef to ensure training and monitoring of front line culinary associates.
  • Assisting in hiring and rewarding associates on a daily basis.
  • Supervision of associates - work productivity, breaks, safety, sanitation, training and discipline.
  • A keen ability to prioritize, organize, delegate, and ensure managerial follow-through.
  • Implementing and carrying out organizational policies, procedures, and applicable laws.
  • Participates in the monthly food and beverage inventory.
  • Portion control - checking all food for right price, code amounts, servers' name, food cost control and check rung up properly.
  • Assisting the Executive Chef in addressing complaints and resolving problems is a must.
  • Taking responsibility for shift during absence of the Executive Chef.
  • Interactions with guests on a frequent basis.
  • Keeping open, written and verbal communication with managers and associates.

Job Requirements:
  • 2+Year Culinary Degree.
  • 5+ years of experience in a high-volume culinary position; luxury hotel and/or resort experience preferred.
  • Previous culinary experience in banquet, seafood or steakhouse concepts.
  • Ability to manage multiple priorities in a fast-paced environment.
This opening is closed and is no longer accepting applications
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