Position: Sous Chef Location: Fayetteville, NY Sous ChefYou love food and creating new concepts and cooking new dishes is what drives you. For you, being a key department manager and part of a team that creates a great guest experience is a role you love. You also value using your culinary and people skills so others can learn and develop. In the role of Sous Chef, you will Be a Mentor -- work with the cooks, trainees and support staff to deliver the Executive Chef's vision. Help train and develop them to make great food for all outlets, including your hotel's banquet area. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Chef's absence is requested. Be a Sponge -- learning and then utilizing new culinary techniques, skills and recipes; what is takes to manage people; and the various financial responsibilities of the kitchen -- scheduling, budgeting, ordering, etc. Oversee the safe production, preparation and presentation of food that will ensure a great guest experience. Be a Safety & Security Agent -- follow your hotel's established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures.