Description
B. F. Saul Company Hospitality Group is a leading Owner and Management Company in the Hospitality Industry. The group operates a portfolio of more than 20 business class hotels with top brands. The WREN, located in The Watermark Hotel, is a unique dining destination inspired by Japanese culture, offering sophisticated cuisine that fuses Japanese street food with modern American elements.
The Sous Chef works closely with the Executive Chef Yo Matsuzaki to ensure the culinary department operates effectively. The successful candidate will be responsible for managing staff, ensuring food quality and production, presentation and menu development, cost control, guest service, training, safety/risk management, and people management.
Responsibilities:
- Manage staff to ensure highest level of food quality and production
- Ensure outstanding presentation through use of records and photographs
- Actively involved in management of kitchen expenses to maximize hotel profitability
- Accountable for guest satisfaction by ensuring food and beverage standards are met
- Responsible for the training of all team members
- Conduct routine inspections of food and beverage operations to maintain quality standards
- Responsible for interviewing, hiring, coaching, and development of all team members
Qualifications:
- High school diploma or GED required, college and/or culinary degree or equivalent experience required
- Serve Safe or approved equivalent certification, or the ability to obtain certification is required
- 5+ years of progressive kitchen supervisory experience required
- Detail oriented, ability to communicate well with all levels within and outside the organization
- Ability to manage multiple priorities in a fast-paced environment
Benefits:
- Health Insurance
- Dental & Vision Insurance
- Short & Long Term Disability
- Vacation Policy
- 401(k) Retirement Program
- Paid Life Insurance
- Tuition Reimbursement
- Team Member Programs