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Executive Sous - Chef
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$78,000 - $97,000 a year
Full-time
- The Executive Sous Chef follows, maintains and delivers the standard procedures for all Culinary and stewarding functions as it relates to the operation of Fredericks, The Redwood Room, In-Room Dinning and Banquet operations.
- The Executive Sous Chef is responsible for hiring, training and managing all culinary and stewarding staff; assuring Sonesta standards of service are achieved.
- Working closely with the stewarding team to ensure all storage areas & facilities are well kept & maintained
- Oversee all aspects of the daily operation of the kitchen and food production areas, to include all Restaurant meal periods, Banquet/Catering, Bar, Room Service (If applicable)
- Work with the Executive Chef and/or the Director of F&B to create and implement menus for all Outlets, Banquets & Events.
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