What are the responsibilities and job description for the Restaurant Sous Chef position at KENT ISLAND RESORT?
KENT ISLAND RESORT is an EEO employer - M / F / Vets / Disabled
Benefits :
The culture at Kent Island Resort is built on our shared core VIV,MEE Values "" JOY, HUMILITY, & MINISTRY. JOY means that we are a true team that enjoys serving others and winning together. We have a healthy sense of pride in a job well done. HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. MINISTRY means that we know that our spirit of hospitality can be a true gift for our guests. We realize the purpose of our daily tasks and duties must be to deliver kindness and love, and that this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, fire, reward, and praise our team members based on these characteristics, so it is essential that you share these core values in order to be a part of our wonderful team.
Come join a fun team with an amazing culture while working) in a beautiful environment! Kent Island Resort is a recognized Maryland Historical site and the third oldest English settlement in the United States. The property currently consists of our hotel, a restaurant, kayaking, and several large wedding venues. Today, the Kent Island Resort has recently been acquired by VIV,MEE Hospitality, with plans to offer a complete revitalization to this beautiful 220-acre property.
Perks for being a team member :
- Benefits (Medical, Dental, Vision) for Full-time team members
- 401k for Full-time team members
- Discounted merchandise and dining
- Discounts on hotel stays at all VIV,MEE Hospitality resorts
- Exciting work culture
The role of the Sous Chef is to support the Executive Chef and Director of Culinary Operations in managing the kitchen(s). The candidate will be required to handle the day-to-day management of the kitchen. From ordering ingredients to supervising the line cooks, the sous chef gets into the nitty-gritty details to ensure the top toque has everything they need to create delectable dishes. This position oversees all elements of the kitchen from the planning stage to the development of recipes and, finally, execution. Responsibilities include hiring and training staff, supervising the kitchen team, cooking, creating menus and recipes, scheduling and training employees, and more. Candidates will be well-versed in all aspects of professional kitchens and have extensive experience in different types of restaurants.
Other duties include, to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu as well as coordinating the food production process. Duties also include enforcing health and safety standards, training sous chefs and other staff, assisting with food preparation, checking the quality of the work of the line cooks, and communicating with front-of-house managers to ensure a high level of service.
Responsibilities :
Requirements
Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Kent Island Resort is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Kent may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer.
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