Position Summary:
Supervise and coordinate all activities concerning back-of-the-house operations and personnel. Responsible for ensuring a quality finished product before and during service hours. Assume all duties of the Chef de Cuisine and other Sous Chefs in their absence.
Core Tasks and Responsibilities:
Food & Product
Communication
Service
Supervisory Responsibilities
Prep
Recipe Books
Weekly and Perpetual Cleaning Lists
QUALIFICATIONS: Must have at least a high school diploma or GED. Previous kitchen experience is required with at least 1 year of supervision experience. Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and delegation skills. Good communication skills—both written and verbal, Spanish speaking is a definite plus. Requires standing and carrying for long periods. This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds. Must work holidays and be able to meet required work schedule based on the needs of the restaurant and hotel.
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