Sous Chef | Dublin AC Hotel

• * Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• * Be available to work a flexible schedule, including weekends, holidays, and varied shifts.
• * Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• * Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department.
• * Hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• * Handle guest complaints ensuring guest satisfaction.
• * Other duties as assigned.

• * Minimum of three years of experience as a line cook; prior supervisory experience preferred.
• * Ability to satisfactorily communicate with guests, management, and co-workers to their understanding.
• * High school graduate or equivalent, certification of culinary training preferred.
• * Safe food handling certificate.
• * Ability to read and interpret documents, such as B.E.O.'s, safety rules, procedure manuals.
• * Bilingual English/Spanish a plus.

We are looking for someone who is a self-starter and able to think outside of the box with regards to unique recipes and delivering high standard service and leadership for our team and guests.