Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,900.00 - $97,700.00
Work Schedule
Flexible
Benefits
competitive salary
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
401k with employer match
Paid Time Off
Uniforms Provided
team member hotel discount program
Job Description
Ascent Hospitality is a prominent hospitality company with an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions. While the company continues to grow in numbers, its foundational focus remains firmly on people. This commitment to people-centric hospitality is reflected in the company's culture, which aims to create memorable experiences not only for guests but also for Team Members. The organizational culture fosters collaboration and teamwork among employees, emphasizing unified efforts towards a common purpose of excellent service and guest satisfaction. Ascent Hospitality values leadership individuals who bring passion to serve others, demonstrate strong communication skills... Show More
Job Requirements
- High school diploma or equivalent
- Three or more years experience as Sous Chef or Executive Sous Chef in a hotel or restaurant preferred
- Must have excellent customer service skills
- Must obtain food Handler’s Certificate within 30 days of hire
- Must obtain ServSafe certification within 30 days if not certified
- Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction
- Must be able to lead and motivate a team
- Must be able to understand, read, write and speak English to effectively communicate with team members and guests and to work with required recipes and menus
- Must adhere to and ensure that all health and safety standards are maintained in the kitchen
- Must be available to work flexible days and shifts, including holidays
- Must be able to work without constant supervision
- Must maintain a neat and professional appearance upholding company appearance standards at all times
- Must be able to apply commonsense understanding in carrying out instructions
- Must be able to comply in standardized situations with little variation
Job Qualifications
- High school diploma or equivalent
- Three or more years experience as Sous Chef or Executive Sous Chef in a hotel or restaurant preferred
- Must have excellent customer service skills
- Must obtain food Handler’s Certificate within 30 days of hire
- Must obtain ServSafe certification within 30 days if not certified
- Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction
- Must be able to lead and motivate a team
Job Duties
- Supervise the kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared according to specs
- Staffing for all kitchen areas, preparation areas and for supervising all employees throughout these areas
- Maintain an adequate supply of all food items such as meat, groceries, perishables, etc. used at the hotel
- Ensure that purchases are made using specifications and make appropriate changes when specification changes are warranted
- Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly
- Ensure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality
- Ensure that all prime cuts of meat are broken down properly by weight
- ensuring that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering
- Provide variety in menu preparation
- within budgetary limitations
- Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met
- Responsible for maintaining adequate training programs for kitchen personnel
- Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared
- Ensure that the kitchen is prepared to start service on a timely basis
- Ensure that orders received from servers are clearly understood so that returns due to faulty preparation are minimized
- Responsible for the sanitation of all food preparation and storage areas and equipment
- Inspect all equipment for proper maintenance and report deficiencies to Engineering
- Ensure that an adequate supply of equipment is available
- Remain alert, courteous and helpful to the guests at all times
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
We didn't receive the exact location for this job posting,
please contact the employer.
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