A minimum of 2 years' experience as a Sous Chef or Executive Chef, knowledge of ordering, pricing and costs controls.
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 member and 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 some experience in menu design and development.
Service times and meal periods are for a mid-level upscale hotel with restaurant serving both a full menu and buffet breakfast. Pub style dinner with full bar offerings. We also have a ballroom and provide in house catering options. Hours vary, some weekends and holidays, excellent work environment and benefits. Health insurance and travel benefits offered!