Posted May 12, 2019
The quality of a leader is reflected in the standards they set for themselves.
As the Sous Chef - OEM, you will fill a pivotal role by directing and supervising the efficient operation of food production areas. In conjunction with The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.
Note: Other duties as assigned by supervisor or management
*Specific plans for specific positions
Valley River Inn
1000 Valley River Way
Eugene, OR 97401
Telephone (541) 743-1000
At Aimbridge Hospitality, bigger really is better! Now is a great time to join Aimbridge, the largest hotel management company in North America. Currently with approximately 30,000 Associates and a diverse portfolio of more than 800 hotels and resorts, we are continuing to grow and expand! Scale means opportunity, and here’s what that looks like at Aimbridge:
Powered by Hospitality Online