Take advantage of this once in a lifetime opportunity to be part of Lancaster Pennsylvania’s food & beverage scene; located main on main in the heart of Lancaster. Food resources within the community that would be the envy of any culinary team. This is a great small city with a beautiful mix of old & new; heritage & hip. Working in partnership with the General Manager of the restaurant, and the Executive Chef, the Executive Sous Chef will bring to life a new ground up artisan restaurant and a current urban roof top bar, separate from the restaurant, specializing in craft cocktails and small plates. Incumbent must possess a rich spirit of creative thought and passionate entrepreneurial energy. Must have experience as an executive sous chef in a free standing restaurant. Experience with and assisting with maintaining food costs, labor schedules, human resources, safety, food standards and quality are paramount skill requirements. An engaged, local ownership group has supported this incredible venture with a multi-million dollar renovation of the existing restaurant/bar and the addition of a 7,500 square foot year round roof top bar. As Executive Sous Chef, you will: Supervise the production, preparation and presentation of all foods for the hotel as assigned by the Executive Chef to ensure that a quality, consistent product is produced which conforms to all IHR/Franchise standards. Supervise Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate. Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor and control all labor and food costs through scheduling, training and supervising the production of the food to ensure budgets are met/exceeded while quality is maintained/improved. Experience required for this position is from three to four years of employment in a related position. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills.
Interstate Hotels & Resorts is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
Click here and here to navigate to the “EEO is the Law” poster and supplement.
If you need accommodation for any part of the employment process because of a medical condition or disability, please call (703) 387-3888 or email ADA.Assistance@interstatehotels.com with the nature of your accommodation request and include the Hotel location and title of the job opening. Please allow one (1) business day for a reply.