Boardwalk Beach Hotel & Convention Center is seeking an Executive Sous Chef to assist the Executive Chef in all areas of kitchen management including but not limited to ordering, inventory control, staff management, scheduling, etc. Compensation: Company paid life insurance and Long Term Disability Health, Dental, Vision, Short Term Disability, Ancillary products offered 401(k) matching contribution Thirteen (13) paid holidays Three (3) weeks Paid Time Off (PTO) in the first year Parental Leave Employee Assistance Program Tuition reimbursement programs (Employees) Annual scholarship program (Dependents) DFWP EOE Job Duties and Responsibilities: This is a description of the major responsibilities of this position. These job duties are subject to change according to company or department requirements. This is a summary and is not meant to include all activities that may be required to successfully perform in this job. Leads kitchen in Chefs absence. Provides guidance to Jr. Kitchen staff, including, but not limited, to line cooking, food preparation, and dish plating. Oversees and organizes kitchen stock and ingredients. Ensures a first in first out rotation system and verifies all food products are properly dated and organized for quality assurance. Keeps cooking stations stocked, especially before and during prime operation hours. Assists Chef in the hiring and training of new kitchen staff to kitchen standards. Assist in managing food and product ordering, track waste, works with system to minimize food loss. Supervises food production to ensure quality and presentation standards are met. Works with Chef to maintain kitchen organization, equipment and storage units are operating properly. Access staff abilities, and training opportunities. Assist Executive Chef with menu creation.
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