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Sous Chef Seasonal

Posted May 8, 2022

Conanicut Marina
Jamestown, RI
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Come join a new F&B team and Concept. Open Kitchen, Ice Cream Shop and Marina! What could be better?

About This Job

Job Overview

The Sous Chef is responsible for managing kitchen services in compliance with policies, procedures, standards and regulations. Manage staff schedules to ensure adequate coverage while managing the department budget. Train and motivate associates to have positive and effective guest relations skills. Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting. Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction. Regularly review service scores to identify areas needing improvement and implement appropriate changes. Be knowledgeable on hotel facilities, services and the city to assist guests as appropriate.

  • Possess knowledge of culinary arts, food & beverage service, hospitality, business and basic accounting principles and practices. 
  • Possess organizational skills that result in accurate, timely and thorough work.
  • Ability to effectively and efficiently manage daily operations and resolve operational problems.  
  • Ability to appropriately interview, hire, schedule, motivate, train, monitor and address staff performance.

Requirements

  • Education plus schooling in culinary arts, hotel and restaurant management or related major. 
  • Three or more years of related experience. 
  • Familiarity with hospitality industry practices preferred.  
  • Must be able to work flexible days and shifts, including weekends and holidays.

EEO/VETS/DISABLED

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About this Employer

Conanicut Marina

1 East Ferry Wharf Unit 1
Jamestown, RI 02835

TPG Hotels, Resorts & Marinas

A national operator of hotels across the chain scale from focused service hotels, to lifestyle and resorts, to upper upscale Hotels.

We have evolved over four decades as an Owner/Operator and are therefore uniquely qualified to approach hotel management from the owner’s perspective. Whether we are an investor or straight third party operator, we are always operating on behalf of capital partners and our role as entrusted stewards of the hotel assets we operate is to deliver for guests, for investors, and on the brand promise.