Executive Sous Chef

Oversee food preparation and cooking in restaurant and banquets, and help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Report to Culinary Director who oversees two hotels and restaurants in New Buffalo. Bring creativity and passion for food to our successful boutique hotel and restaurant on Lake Michigan.