F&B Sous Chef- CBK
On-siteWayland, Michigan, United States
Job Summary
Assist the F&B Room Chef in designing menus, managing kitchen operations, and ensuring recipe execution standards across all dishes. Lead and manage kitchen staff, including training, scheduling, and performance evaluations, while overseeing the procurement of high-quality ingredients and enforcing ServSafe food safety regulations. Collaborate with front-of-house staff to adjust menus based on guest feedback and monitor food costs to control waste and improve operational results. Stay updated on culinary trends to introduce innovative twists to traditional recipes and ensure all team members adhere to department policies and health guidelines.
Required Qualifications
- Must be 21+ years of age
- High School Diploma or GED
- At least four (4) years of culinary experience
- Ability to speak, write, and communicate in English
- Must have a la carte or high volume (buffet, banquet, production) experience
- Must hold/maintain certification with handling (ServSafe) and Alcohol Awareness (TIPS)
- Availability and willingness to work extended hours including nights, weekends, and holidays
- Demonstrated ability to work independently with minimal direction
- Must possess comprehensive computer skills in Microsoft Office systems
- Must be proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.)
- Must be capable of lifting 50 lbs with or without assistance
- Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols
- Ability to read, write, and input data into the computer
- Ability to climb, bend, reach, walk, and stand for the duration of the shift
- Manual dexterity to operate job-related equipment
- Must possess and demonstrate strong leadership skills
- Must demonstrate sound judgment and maturity in his or her decision-making ability
- Must demonstrate proficiency in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc.
- Must be able to procure food, beverages, and supplies through the procurement system
- All applicants must be able to demonstrate their US work authorization
- The pre-employment process also requires the ability to pass a criminal background investigation, and drug test
Desired Qualifications
- At least two (2) years in a culinary leadership role
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