Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee Discounts
Meal allowance
Flexible Schedule
Job Description
This job opening is with an independently owned and operated hotel franchise that maintains a strong commitment to hospitality excellence and guest satisfaction. Operating under a reputable brand, this franchise emphasizes quality service and maintains robust standards to ensure an exceptional experience for visitors. The franchise takes pride in cultivating a positive work environment where team members receive support and training to excel in their roles, contributing to the overall success of the hotel and its culinary offerings.
The Executive Sous Chef position is a pivotal culinary leadership role within this franchise hotel, focusing on supervising daily kitchen oper... Show More
The Executive Sous Chef position is a pivotal culinary leadership role within this franchise hotel, focusing on supervising daily kitchen oper... Show More
Job Requirements
- Stand and walk for varying lengths of time, often for extended periods of time
- Work takes place in an environment that can be very hot and very cold throughout the shift
- Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
- Good communication skills, both written and verbal
- Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
- Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed
- Regular attendance according to established guidelines
- May be required to work varying schedules to reflect the business needs of the property
Job Qualifications
- Prior experience in kitchen leadership role
- Effective communication skills, both verbal and written
- High work ethic and self-initiative
- Strong computer skills in Microsoft Suite
- Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
- Basic computational ability
- Ability to work in high pressure, sometimes stressful situations
Job Duties
- Supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness
- Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs
- Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved
- Manage kitchen to adhere to OSHA and Food Handling regulations
- Be a resource to staff members and lead by example using positive and professional communication, fair treatment to all staff members, and responsive to any and all concerns or feedback
- Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
- Follow food handling guidelines
- Ensure the opening and closing procedures for station cooks I, II and III are completed
- Efficiently expedite food from front line during meal periods
- Follow procedure on portion control including checking all food for right price, code amounts, servers' name, food cost control and that the check was rung up properly
- Assist in menu and recipe creation, in cooperation with Executive Chef
- Perform other duties as assigned to ensure effective operation of the overall hotel
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: