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Banquet Sous Chef - Merrill & Houston's Steak Joint
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $47,400.00 - $64,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Employee Discounts
Paid Time Off
Training and development opportunities
401k
medical benefits
24/7 Online Care
Pet insurance
Job Description
Geronimo Hospitality Group is not your typical workplace. This company is a unique collection of award-winning boutique hotels, restaurants, and clubs, united by a shared belief that 'the status quo sucks.' They live by this motto every day, striving to be more than just a hospitality provider—they set the standard in the industry. At Geronimo Hospitality Group, the focus is on creating memorable experiences and destinations rather than mere pit stops, aiming to redefine what it means to deliver exceptional service and atmosphere. Their team is composed of passionate, driven individuals who embrace challenges, value hard work, and are dedicated... Show More
Job Requirements
- High school diploma or equivalent
- At least 3 years of kitchen experience in various roles including food preparation, banquet execution, line cook, grill, sauté, fry cook and expediter
- Effective verbal, written and digital communication skills
- Ability to work collaboratively with kitchen and dining staff
- Willingness to adhere to sanitation and safety standards
Job Qualifications
- High school diploma or equivalent
- A minimum of 3 years of experience in varied kitchen positions including food preparation, banquet prep and execution, line cook, grill, saute, fry cook and expediter
- Must be able to communicate verbally, written and digitally (email) clearly with managers, kitchen and dining room personnel and guests
- Associate degree is a plus
Job Duties
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
- Make employment and termination recommendations including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
- Fill in where needed to ensure guest service standards and efficient operations
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
- Ensure that all equipment is kept clean and are in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
- Work with executive chef/kitchen manager to plan and price menu items
- Establish portion sizes and prepare standard recipe cards and costing for all new menu items
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
- Responsible for training kitchen personnel in cleanliness and sanitation practices
- Maintain appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
- Check and maintain proper food holding and refrigeration temperature control points
- Provide safety training in first aid, CPR, lifting and carrying objects and managing hazardous materials
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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