Come join our dynamic team at the beautiful Holiday Inn & Suites Orlando Airport Hotel (5750 T. G. Lee Blvd)!

• 
  Great starting pay and flexible shifts!
• Up to 15 PTO Days per year for FT and PT!
• Medical, Dental and Vision Insurance
• Critical Illness and Accident Insurances
• Monthly and Referral Bonus
• 401k
• Pet Insurance
• Brand Travel Discounts

We are looking for a dynamic and creative culinary expert to assist our Executive Chef in leading our team and to wow our guests!

The Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Executive Chef with everything they need to create dishes for our guests.

Education & Experience:

• At least 2 years of progressive experience in a hotel or a related field.

• Excellent record of kitchen and staff management required.

• Knowledge of food costing, ordering, and budgeting preferred.

• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

• A 2-year, 3-year, or 4-year culinary degree or related certificate is a plus.

Physical Requirements:

• Long hours sometimes required.

• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

• Must be able to stand and move for long periods at a time.

Mental Requirements:

• Must be able to convey information and ideas clearly.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.

• Must work well in stressful, high-pressure situations.

• Must maintain composure and objectivity under pressure.

• Must be effective in handling problems in the workplace, including, preventing, identifying and solving problems as necessary.

• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.

Essential:

• Ensure preparation of required reports, including (but not limited to) Wage progress, payroll, revenue, employee Schedules, quarterly action plans.

• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.

• Maintain regular attendance in compliance with Everwood Hospitality standards, as required by scheduling, which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name-tag when working.

• Always comply with Everwood Hospitality standards and regulations to encourage safe and efficient hotel operations.

• Always maintain a warm and friendly demeanor.

• Work with other F&B managers and keep them informed of F&B issues as they arise.

• Keep immediate supervisor fully informed of all problems or matters requiring their attention.

• Coordinate and monitor all phases of Loss Prevention in kitchen areas.

• Monitor quality of all food product and presentation.

• Oversee all aspects of the daily operation of the kitchen and food production areas.

• Respond to guest complaints in a timely manner.

• Ensure compliance with SOP’s in all outlets.

• Know and enforce all local health department sanitation laws.

• Work with the Executive Chef to create and implement menus.

• Assess food portion size, visual appeal, taste, and temperature of items served.

Marginal:

• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.

• Communicate to Engineering any physical maintenance problems.

• Assist catering sales on all special menus and price structures.

• Participate in required M.O.D. program as scheduled.

• Perform any other duties as requested by the Executive Chef.