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Executive Sous Chef (Baton Rouge LA) Ad id: 1201138905306054 |  Views: 10

Price: Contact Us
Date listed: 6 years ago
This position is for the prominent Crowne Plaza hotel in Baton Rouge. As the Executive Sous Chef you will be responsible for coordinating, planning, participating, and supervising the production, preparation and presentation of food for the hotel. You will be responsible for providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products. The Executive Sous Chef supervises and participates in the production, preparation and presentation of all foods for unit as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards. You will interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate. Perform special projects and other responsibilities as assigned.Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.Experience in banquets with 500 or more people is required.Supervisory experience is requiredExperience in serving multiple banquets simultaneously is required.Professional certifications desired but not required. Location: Baton Rouge LA Compensation: $35-50,000/yr depending on experience.Principals only. Recruiters, please don't contact this job poster.Please, no phone calls about this job!Please do not contact job poster about other services, products or commercial interests.PostingID:3536874214

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