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|Company Name:||Hotel Roanoke & Conference Center, a Doubletree Hotel|
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|Position Description:||Job Summary|
Assists Executive Chef in overall responsibility for activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with quality standards, productivity standards, cost controls, and forecast needs. Organizes and conduct meetings with the culinary team. Monitors team performance, product quality and production flow. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Trains, supervises, schedules and assists in evaluating staff.
This positon requires a minimum of 5-8 years of cooking experience in a high volume kitchen with some supervisory experience required.
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|Company Profile:||The historic Hotel Roanoke and Conference Center is situated alongside downtown Roanoke in the heart of Virginia's Blue Ridge Mountains, just minutes from Roanoke Regional Airport.|
Built in 1882, the beautifully restored Tudor-style Hotel Roanoke is proudly listed on the National Register of Historic Places. As a member of IACC (International Association of Conference Centers), Hotel Roanoke is pleased to offer world-class lodging facilities, including newly renovated guest rooms and 63,000 square feet of state-of-the-art conference space. The hotel's business facilities include 35 meeting rooms, a fixed-seat lecture hall, two boardrooms, conference center lounge and an elegant hotel ballroom which can accommodate up to 1,400 guests.
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|Job Profile: |
|Position: ||Sous Chef|
|Start Date: ||Immediate|
|Job Category: ||Hotel|
|Job Type: ||Full-time|
|Compensation: ||Commensurate with Experience|
|Experience: ||5 years|
|Education: ||Culinary Arts Degree Preferred|
|Job Location(s): ||Virginia|
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