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Sous-Chef

Sous-Chef

Job ID 
2017-1733
Job Locations 
PR-San Juan
Category 
Culinary

More information about this job

Mission

sous-chef2

 

 

  • Assist the Chef in product management according to production plans
  • Ensure hygiene and safety regulations are being followed
  • Control inventory, production and distribution
  • Develop new menu item in line with Executive Chef’s vision and staff
  • Control daily rotation of mise en place
  • Manage line cooks, pastry chefs and prep cooks and delegate work on a daily basis
  • Train cooks and dishwasher in accordance to company standards, identify potential for management responsibilities
  • Manage budgets with the Chefs and adapt food production accordingly
  • Represent Chef during their absence
  • Handle any injuries on the job and coordinate with General Manager and HR for follow up
  • Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
  • Ensure kitchen, equipment and storage facilities are sanitary, neat and organized
  • Lead by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate

Requirements

  • 5+ years of high volume / high end restaurant or hotel experience
  • Degree in culinary arts preferred
  • Experiencing in managing a large team of cooks
  • Excellent communication and management skills
  • Fluent in English, other languages a plus (e.g. French, Spanish)

 

 The All-Inclusive Career

 Compensation package includes:

  • 6 months contract (renewable)
  • Round trip airfare covered
  • Room & board provided
  • Full access to all resort amenities
  • Competitive salary and healthcare package

 

Benefits

What’s in it for you?

  • Chance to be part of a multicultural team from around the world
  • Opportunity to grow fast professionally as a manager
  • Opportunity to travel the world in exotic locations
  • Discover new skills and talents
  • Share a lifestyle with international guests