WizeHire, Inc
Posted 3 days ago
Description The Renaissance Baltimore Harborplace Hotel is hiring a Sous Chef. The Sous Chef supports the Executive Chef with managing daily kitchen operations, supervising staff, overseeing food preparation, controlling inventory, and ensuring quality and sanitation, stepping up as Head Chef when needed.
Key duties involve menu contribution, staff training, scheduling, ordering supplies, and maintaining high food safety and presentation standards to ensure smooth service.
Responsibilities
Kitchen Supervision: Directs cooks, manages stations, and ensures smooth workflow during service.
Staff Management: Trains, schedules, motivates, and disciplines kitchen staff, often handling hiring input.
Menu Development: Assists the Executive Chef with menu design, recipe creation, and pricing.
Food Preparation: Cooks dishes, steps in at any station, and ensures consistent quality and presentation.
Inventory & Ordering: Tracks stock, orders supplies, manages vendors, and controls food costs.
Operations& Safety: Maintains cleanliness, ensures equipment works, and enforces health/safety regulations.
Qualifications
Strong cooking skills, knowledge of various cuisines, and the ability to create dishes.
Ability to lead, delegate, and communicate effectively under pressure.
Multitasking, time management, problem-solving, and attention to detail.
Ability to stand for long hours, lift, and work in a fast-paced environment.
Culinary degree is ideal, but not required.
Compensation $60,000 - $70,000 yearly
Discover Renaissance Baltimore Harborplace Hotel, located on Baltimore’s famed Inner Harbor. The hotel offers 31,000 square feet of event space, 21 breakout spaces, 622 guest rooms, an onsite business center, fitness center, restaurant, coffee shop, and lounge.
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Description The Renaissance Baltimore Harborplace Hotel is hiring a Sous Chef. The Sous Chef supports the Executive Chef with managing daily kitchen operations, supervising staff, overseeing food preparation, controlling inventory, and ensuring quality and sanitation, stepping up as Head Chef when needed.
Key duties involve menu contribution, staff training, scheduling, ordering supplies, and maintaining high food safety and presentation standards to ensure smooth service.
Responsibilities
Kitchen Supervision: Directs cooks, manages stations, and ensures smooth workflow during service.
Staff Management: Trains, schedules, motivates, and disciplines kitchen staff, often handling hiring input.
Menu Development: Assists the Executive Chef with menu design, recipe creation, and pricing.
Food Preparation: Cooks dishes, steps in at any station, and ensures consistent quality and presentation.
Inventory & Ordering: Tracks stock, orders supplies, manages vendors, and controls food costs.
Operations& Safety: Maintains cleanliness, ensures equipment works, and enforces health/safety regulations.
Qualifications
Strong cooking skills, knowledge of various cuisines, and the ability to create dishes.
Ability to lead, delegate, and communicate effectively under pressure.
Multitasking, time management, problem-solving, and attention to detail.
Ability to stand for long hours, lift, and work in a fast-paced environment.
Culinary degree is ideal, but not required.
Compensation $60,000 - $70,000 yearly
Discover Renaissance Baltimore Harborplace Hotel, located on Baltimore’s famed Inner Harbor. The hotel offers 31,000 square feet of event space, 21 breakout spaces, 622 guest rooms, an onsite business center, fitness center, restaurant, coffee shop, and lounge.
#J-18808-Ljbffr