iHire
Position: Sous Chef
Location: Charleston Place Hotel, downtown Charleston on Meeting St.
Overview: This role oversees the successful operation of the Culinary Department, assists in supervision, preparation, and cooking of various food items, develops daily menu items, and assists with ordering and new menu development in coordination with the Chef.
Work hours: Afternoon and evening shifts, including weekends. Hours of operation are 10:30am-8:00pm.
Responsibilities
Assist the Executive Chef with managing cost controls and expenditures for the account Assist the Executive Chef with planning and creating menus Produce and execute catering events Roll out new culinary programs in conjunction with Company marketing and culinary team Qualifications
A.S. or equivalent experience Progressive culinary/kitchen management experience, depending on formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficiency with computers; Microsoft Office (Word, Excel and PowerPoint), Outlook, E-mail and Internet Willingness to participate in client satisfaction programs/activities ServSafe certification - highly desirable Employment Type: Full Time Years Experience: 1 - 3 years Salary: $50,000 - $60,000 Annual Bonus/Commission: No
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Assist the Executive Chef with managing cost controls and expenditures for the account Assist the Executive Chef with planning and creating menus Produce and execute catering events Roll out new culinary programs in conjunction with Company marketing and culinary team Qualifications
A.S. or equivalent experience Progressive culinary/kitchen management experience, depending on formal degree or training Catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficiency with computers; Microsoft Office (Word, Excel and PowerPoint), Outlook, E-mail and Internet Willingness to participate in client satisfaction programs/activities ServSafe certification - highly desirable Employment Type: Full Time Years Experience: 1 - 3 years Salary: $50,000 - $60,000 Annual Bonus/Commission: No
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