Sous Chef - Full-time / Part-time

The NorthPointe Hotel & Conference Center has an immediate opening for an experienced Sous Chef at our sophisticated events campus. The Sous Chef manages all areas of the kitchen and all outlets in place of the Executive Chef. 

PRIMARY RESPONSIBILITIES:

• Prepare line according to par sheets or instructions from the Executive Chef.
• Properly cooks products assigned to the station
• Create and present unique, creative, and sophisticated menus and recipes.
• Place food and product orders for day-to-day use while minimizing and controlling food costs.
• Must be able to constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for long hours at the time.
• Must be able to convey information and ideas clearly.
• Maintain composure, professionalism, and objectivity under pressure.
• Effectively manage potential issues in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Actively listen to, understand, and communicate concerns and issues raised by team members and guests.
• Long hours sometimes required.
• Prepare daily luncheon buffet, daily sandwich, post daily sheets and banquet records.
• Acts as supervisor of kitchen personnel in absence of Executive Sous Chef and Executive Chef.
• Ensures that assigned work station and equipment are clean and sanitary.
• Maintains security and safety in work areas.
• Adheres to state and local health and safety regulations.
• Assists with other duties as assigned by the Executive Sous Chef.

Our compensation package includes a $38,000.00 annual salary (commensurate with experience), medical, dental, Life, 401k with match, vacation, PTO, dining and travel discounts, special offers from our business partners, and discount programs for selected cell phone providers.

NorthPointe is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.

We are proud to be a Drug Free Workplace/EOE. 

• Ability to create and execute soups, stocks, chilis and sauces properly without assistance.
• Ability to properly prepare and follow recipes.
• Demonstrated excellence in portion and presentation standards.
• Solid, demonstrated culinary skills.

• 2+ years experience in an upscale banquet kitchen.
• 2+ years management experience.
• Culinary degree preferred.
• ServSafe Certification preferred.
• Two years in a professional kitchen with Banquet and Buffet experience required.