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Sous Chef
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Full-time
- As a key member of the property’s Food and Beverage team, the Sous Chef must possess the management and leadership skills to assist the Executive Chef in building and developing a highly motivated and professional staff to run an efficient, service‐oriented kitchen and banquet operation as well as proven experience to be able to be responsible and accountable for food production and presentation to restaurant guests and staff as directed by the Executive Chef.
- 3 years minimum of Fine Dining Experience
- Upholds BCG Food and Beverage policies
- Ensure the proper handling/storage of all food items in accordance with sanitation/health regulations
- Supervise the daily food production operations
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