Sous Chef
Sage Hospitality Group
Savannah, Georgia, US
About the Role
Sage Hospitality Group - 255 East Perry Street - Responsibilities: Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.; Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved.; Interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.; Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.; Promote the Accident Prevention Program to minimize liabilities and related expenses.
Responsibilities
- Manage daily production, preparation and presentation of all food
- Monitor and control labor and food costs
- Interview, hire, train, develop, coach and counsel staff
Qualifications
- minimum culinary experience? (not specified)
- strong leadership and budgeting skills
- knowledge of safety and sanitation standards
Required Skills
culinary
kitchen management
cost control
staff development
food safety
Keywords
Sous Chef
hotel restaurant
kitchen management
cost control
leadership
Interested in this role?
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