Sous Chef | Faro Blanco Resort & Yacht Club, a Curio by Hilton

Maintain state sanitation/health regulations, work flexible schedule, establish and train standards and procedures for operations and safe working conditions, handle guest complaints, plan and provide quality service in food production, direct and train kitchen staff, maintain organization and cleanliness of work areas and equipment.

Requirements

• Maintain 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
• Establish and train standards and procedures for operations and safe working conditions
• Hire and train employees
• Direct and train kitchen staff
• Maintain organization and cleanliness of work areas and equipment