Sous Chef

Durham, NC, USA|Onsite

Job Overview

Employment Type

Hourly

Full-time

Compensation

Type:

Hourly

Rate:

Exact $24.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

flexible scheduling

Job Description

The hiring establishment is a reputable hotel located in Durham, NC, known for its commitment to providing exceptional hospitality and culinary experiences to its guests. This full-time opportunity is centered around the crucial role of managing and ensuring the smooth operation of the hotel's entire kitchen. The position offers an hourly wage of $24.00, reflecting the importance and responsibility of the role within the hotel's food and beverage department.

This kitchen management position requires a dynamic individual who is passionate about culinary arts and hospitality management. The successful candidate will play a pivotal role in overseeing various kitchen functions, inclu... Show More

Job Requirements

High school diploma or equivalent
Culinary degree preferred
Minimum three years of kitchen experience in a high volume restaurant or hotel environment
Prior Sous chef experience preferred
Ability to lift up to 60 pounds
Strong mathematical skills to apply fractions, percentages, ratio and proportion
Developed English language skills for effective communication
Ability to stand and walk for extended periods
Experience in supervising kitchen staff
Knowledge of safety and sanitation protocols
Flexibility to work various shifts as required

Job Qualifications

High school diploma or equivalent
Culinary degree preferred
Three years of kitchen experience in a high volume restaurant or hotel restaurant operation
At least one previous Sous chef position preferred
Strong communication skills
Ability to manage kitchen staff effectively
Knowledge of sanitation and safety standards
Proficiency in inventory and cost control
Experience in scheduling and staff training

Job Duties

Reports to work dressed in proper attire and on time following proper clock in/out procedure as outlined in the employee handbook
Manage and ensure proper operation of Kitchen
Assist in hiring and training all kitchen department staff with the assistance of the Executive Chef and the Director of Human Resources
Implement hotel policies and procedures pertaining to the kitchen
Practice safety standards and report all unsafe conditions to the proper person
Schedule all kitchen employees in accordance with hotel staffing guides and weekly forecast, avoiding overtime in scheduling
Oversee Hot line, Cold line, Banquets and Employee Cafe
Monitor guest satisfaction levels in terms of quality, value, variety and timeliness
Control food cost by purchasing wisely, pricing appropriately, portioning accurately and limiting waste
Ensure all equipment for the Kitchen is maintained and stored properly
Possess in-depth knowledge of all positions supervised
Maintain high level of sanitation as prescribed by local health department and company standards
Assist and implement promotional programs on an ongoing basis
Perform inventory of perishable goods, non-perishable dry goods and capital goods
Attend all departmental and organizational meetings
Coordinate kitchen operations with Executive chef, Restaurant and Banquet Managers, other hotel managers and outside vendors
Write and file reports regarding activities
Assist in training of service staff regarding ingredients and kitchen procedures
Review and evaluate restaurant employees on a regular basis as designated by hotel policy
Participates in and supports all hotel policies, procedures and standards
All other duties as assigned by the Executive Chef

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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