SOUS CHEF

We are currently seeking Sous Chef preferably with high end hotel buffet, catering and restaurant experience.  The ideal candidate will be a proactive individual with strong leadership for the culinary team and be creative and passionate about providing a memorable food experience for our guests. Creativity, the ability to develop menus and the skills to deliver superlative cuisine are required. A leader with great organizational and management skills and an eye for the details will set the right candidate up for success.

 We prefer candidates with 3 to 5 years of experience and a culinary school education. 

Responsibilities: 

• Assist in preparing weekly, monthly and seasonal menus that are innovative and meet the diverse culinary expectations of our guests.
• Ensures that all dishes are prepared according to standard recipes and that plate presentation is consistent.
• Inspire associates on The National’s varied food programs and assist in developing recipes for all cuisine
• Assist Executive Chef with departmental Human Resources functions
• Participate in the property’s monthly “Chef’s Table” which showcases the property to VIPs, clients, and members of the local community.
• Inspect quality of food product and oversee all aspects of daily operations of the food production area
• Maintain food costs to reflect yearly budget
• Update associates on daily forecast so they are prepared to serve quests
• Know and enforce all local health department sanitation laws

EOE/Veterans/Disabled