Pyramid Global Hospitality
We have an exciting opportunity for a Sous Chef to oversee Banquets and Catering at the Hanover Inn Dartmouth, part of Pyramid Global Hospitality.
Overview At the Hanover Inn Dartmouth we pride ourselves on a great work environment, historic charm, and a commitment to exceptional guest experiences.
We offer full benefits, competitive salary, 401k match, and a culture focused on personal development and service excellence.
Responsibilities
Direct supervision of daily operation of all banquet functions.
Understand concepts and interact within a professional kitchen.
Follow instructions and philosophy of the Executive Chef, pass ideas to associates.
Instruct and guide cooks on a one-to-one basis.
Ensure quality appeal, taste, and monitor daily.
Control cleanliness, sanitation throughout kitchen, walk-ins, and proper rotation of foods.
Implement new menus and oversee proper execution.
Maintain accurate administrative records in a timely basis and complete projects on time.
Work in organized fashion, train and develop future culinary staff, work pro‑active manner.
Daily walk‑through all kitchens, walk‑ins for proper rotation of food and sanitation.
Daily routine check of mise en place and quality of food product.
Organize proper recipe file and keep updated.
Qualifications
Minimum 3 years experience in a hotel or restaurant high volume catering.
Able to give direction to manage, train, and supervise.
Knowledge of basic skills: butchering, sauces, soups, cooking of meat, fish, and vegetables.
Referrals increase your chances of interviewing at Pyramid Global Hospitality by 2x.
#J-18808-Ljbffr
Overview At the Hanover Inn Dartmouth we pride ourselves on a great work environment, historic charm, and a commitment to exceptional guest experiences.
We offer full benefits, competitive salary, 401k match, and a culture focused on personal development and service excellence.
Responsibilities
Direct supervision of daily operation of all banquet functions.
Understand concepts and interact within a professional kitchen.
Follow instructions and philosophy of the Executive Chef, pass ideas to associates.
Instruct and guide cooks on a one-to-one basis.
Ensure quality appeal, taste, and monitor daily.
Control cleanliness, sanitation throughout kitchen, walk-ins, and proper rotation of foods.
Implement new menus and oversee proper execution.
Maintain accurate administrative records in a timely basis and complete projects on time.
Work in organized fashion, train and develop future culinary staff, work pro‑active manner.
Daily walk‑through all kitchens, walk‑ins for proper rotation of food and sanitation.
Daily routine check of mise en place and quality of food product.
Organize proper recipe file and keep updated.
Qualifications
Minimum 3 years experience in a hotel or restaurant high volume catering.
Able to give direction to manage, train, and supervise.
Knowledge of basic skills: butchering, sauces, soups, cooking of meat, fish, and vegetables.
Referrals increase your chances of interviewing at Pyramid Global Hospitality by 2x.
#J-18808-Ljbffr