A minimum of 2 years experience as a sous/chef, knowledge of ordering and food costs.
Must be able to lift 40+ pounds and stand for the 6 to 8 hours
Strong organization and active listening skills. Must be a team leader by example and a hands on leader.
Exceptional time management skills are needed.
Ability to resolve problems effectively and efficiently
Computer and POS system skills or knowledge
Knowledge of food safety procedures and standards
Must have experience in menu design
Service times and meal periods are hotel breakfast & dinner, Pub menu, banquet breakfast, lunch, dinner and themed breaks
Hours vary, some weekends and holidays, excellent work environment and benefits