Come and join our team of highly skilled culinary professionals at French Lick Resort. Employment at French Lick Resort provides experiences in various levels of culinary from fine dining, casual dining, banquets and events, and everything in between. Come and advance your culinary career and receive in-venue training from multiple skilled chefs and culinary experts in a fast-paced and competitive environment. Employment with French Lick Resort includes outstanding employee benefits such as health insurance, matching 401k, CRT bonus checks, education assistance program, employee fitness center and more.
The Sous Chef is responsible for the day-to-day production of the kitchen.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must have high school diploma or high school equivalency diploma (HSED).
Three (3) to five (5) years culinary experience in a multi-unit hotel or conference center.
Previous experience supervising a staff of 15 or more employees.
Three (3) years culinary training.
Must be a minimum of 21 years of age upon employment.
Must be able to obtain and maintain a valid gaming license.
Must be able to work nights, weekends and holidays as required.
Must have knowledge of culinary departments.
Must have working knowledge of basic accounting.
Must be creative, innovative and assertive.
Must have excellent communication skills.
Must be hands-on and able to perform hourly functions when needed.
Must always present a hospitality mentality — warm and generous.
Must always ensure a teamwork-friendly environment.
Operates the kitchen in a profitable manner as outlined in the annual budget.
Monitors production and quality levels of all food products.
Trains, develops and maintains employee skills and relations.
Monitors steward responsibility.
Oversees incoming food product to ensure proper quality.
Inspects all refrigeration and dry storage for proper handling and rotation.
Observes cafeteria to ensure proper quality at all times.
Develops and maintains ongoing education programs for sanitation and safety.
Writes description of the evening in the log book.
Performs other related reasonable duties capable of being performed as requested by management.
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