Sous Chef needed at Vermont Resort & Spa

Job description:
The Sous Chef is responsible for the day-to-day production of the kitchen.

Responsibilities:

• Operate the kitchen in a profitable manner as outlined in the annual budget.
• Supervise and participate in the preparation and execution of the Banquets and Cook Academy departments in addition to the two restaurants.
• Monitor production and quality levels of all food products.
• Train, develop and maintain employee skills and relations.
• Monitor steward responsibility.
• Oversee incoming food product to insure proper quality.
• Inspect all refrigeration and dry storage for proper handling and rotation.

To view full job description, and to apply, visit link below:

https://www.benchmarkglobalhospitality.com/benchmark_careers/