We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
 

The Sous Chef will be responsible for preparing the kitchen for a multitude of tasks to include the day-to-day preparation of the meals within all of the F&B outlets and to continually uphold the standards in accordance with the Tribute Portfolio standards under the franchise of Mainsail Lodging & Development.

Come be part of Hotel Forty-Five where we are bridging the past with the future, using musical notes and refined southern cuisine.

Overview of the Role 

What you have  

• Minimum two years' experience working in kitchens, while in a leadership position.  

• Working knowledge of food, recipes, and different cuisine types 

• Ability to communicate effectively, both written and verbally 

• Excellent customer service skills 

• Experience in using kitchen tools and appliances, including but not limited to knives, mixers, slicers, blenders, etc. 

• Servsafe certificate, or ability to attain or renew certification 

• Prior experience in ordering produce, dry goods, proteins, and other kitchen products 

• Ability to work in high pace and high pressure environment while ensuring quality of ones own work as well as others 

• Strong passion for cooking and making amazing food 

• Highschool degree, equivalent, or higher 

 

What you’ll do  

• Assist the Chef de Cuisine with the day to day management of kitchen staff 

• Basic to advanced food preparation and butchery, to include preparation of vegetables, stocks, sauces, and proteins 

• Expedite meal services to bring the food and flow of service from the kitchen to the dining room 

• Train and coach kitchen staff to develop their cooking skills and broaden their Food and Beverage knowledge 

• Place orders for produce, proteins, dry goods, and other kitchen products, while mindfully being aware of kitchen budget 

• Demonstration cooking – assisting chef and guest chefs with presentations 

• Maintain a sense of ownership for the hotel and restaurant in everything you do 

• Assist with banquet prep, set up, execution, and plate ups, all to chef’s standards 

• Lead and partake in the upkeep of entire kitchen space, including dish washing,    organization of all food storage areas, cleaning of cooking line, etc. 

• Other necessary duties as assigned by reasonably assigned by manager 

 

Benefits  

• Full-time Associate Benefits 

  • Medical, Dental, & Vision | HSA & Flexible Spending Account Options | Basic Life & Disability Plan Options | 401K Retirement Plan | Paid Time Off | Holiday Pay | Career Training & Development Opportunities | Tuition Reimbursement | Bereavement Leave | Employee Assistant Program (EAP) | Jury Duty (May vary by state) | Employee Discounts | Employee Referral Bonus | Free meal for all full-service hotel employees 

   

Physical Demand<