Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,300.00 - $82,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career Development
Flexible Schedule
Job Description
Highgate is a premier real estate investment and hospitality management company renowned for its innovation and dominance in major U.S. gateway cities such as New York, Boston, Miami, San Francisco, and Honolulu, while also expanding its presence in the Caribbean and Latin America. As a hospitality-forward company, Highgate offers expert guidance throughout all stages of the property lifecycle, including planning, development, recapitalization, and disposition. The company excels in cultivating a diverse portfolio that includes bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts enhanced with contemporary programming and advanced digital capabilities. Utilizing industry-leading revenue management tools, Highgate efficiently... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 2 years of experience as a sous chef or similar role
- Knowledge of local health department sanitation laws
- Ability to comply with corporate quality standards
- Effective communication skills
- Capability to multitask and work under pressure
- Willingness to work varied schedules including weekends and holidays
Job Qualifications
- High school diploma or equivalent
- Previous experience as a sous chef or relevant kitchen leadership role
- Strong knowledge of food safety and sanitation regulations
- Ability to train and lead kitchen staff
- Excellent communication skills
- Capability to multitask and prioritize in a fast-paced environment
- Familiarity with menu planning and inventory management
Job Duties
- Work with other F&B managers and keep them informed of F&B issues as they arise
- Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
- Conduct daily periodic walk thru buffet line, cook line, refrigerators, walk in refers, freezers and dry storeroom
- Coordinate and monitor all phases of loss prevention in kitchen areas
- Prepare and submit required reports in a timely manner
- Monitor quality of all food product and presentation
- Oversee all aspects of the daily operation of the kitchen and food production areas
- Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time
- Respond to guest complaints in a timely manner
- Ensure compliance with SOPs in all outlets
- Ensure compliance with requisition procedures
- Attend all meetings as required
- Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards
- Know and enforce all local health department sanitation laws
- Work with the Director of F&B to create and implement menus
- Design and employee cafeteria rotating menu and oversee cafeteria operations
- Assess food portion size, visual appeal, taste and temperature of items served
- Check all stations at the end of every shift for proper food storage and sanitation
- Check food purchases for proper ordering, quality and price structure
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report
- Prepare daily food production sheets
- Cut meat, poultry, seafood according to daily business
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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