Homma Talent is a specialized hospitality recruitment agency whose vision is to bridge the gap in the hospitality industry's labor shortage in the U.S. by creating a better future for Mexican and Canadian talent.
The Sous Chef holds a management position within the culinary team, reporting to the Executive Chef, and is responsible for supervising the day-to-day running of the Resort's kitchen. In addition, the Sous Chef will be responsible for the management of food costs, production control, reducing wastage and culinary training for all culinary employees on a daily basis. We are looking for individuals who have a solid knowledge of food, are passionate to develop their management skills within the hotel industry, have creativity and flair, the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic.
Requirements Education and Experience: Bachelor's degree in hospitality/culinary management. Supervisory experience required. Applicants are required to have four to six years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining. Supervisory and management experience is required and culinary qualifications are essential. Japanese Cuisine experience preferred.
Benefits TN Visa provided 76,000 USD Annual Gross Income The company temporarily houses the employee, until housing gets assigned by a third party. Flight from home city to USA Free medical insurance Free working shift meal
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