Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $50,000.00 - $52,500.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
meal discounts
Job Description
The Stella Hotel is a prestigious and dynamic hospitality establishment renowned for its commitment to delivering exceptional guest experiences through outstanding service and culinary excellence. Located in a vibrant area that attracts both locals and tourists, The Stella Hotel combines modern amenities with a warm, inviting atmosphere, making it an ideal destination for travelers seeking comfort and sophistication. The hotel prides itself on its dedication to quality and innovation, especially within its culinary department, where farm-to-fork cuisine and locally sourced ingredients are at the heart of its dining philosophy. As part of our continued growth and pursuit of culinary distinction,... Show More
Job Requirements
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Must be able to read and write to facilitate the communication process
- Requires good communication skills, both verbal and written
- Most tasks are performed in a team environment with this associate acting as a team leader
- There is minimal direct supervision
- Must possess basic computational ability
- Must possess basic computer skills
- Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required
- Thorough working knowledge of hot and cold food preparation
- Good working knowledge of accepted sanitation standards and applicable health codes
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
- Thorough knowledge of food products, standard recipes and proper preparation
- Ability to supervise a staff and accomplish goals on a timely basis
- Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same
- Extensive knowledge of the hotel, its services and facilities
- Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, NLRA
Job Qualifications
- High school or equivalent education required
- Culinary or Apprenticeship Program preferred
- Minimum of two years experience as a Sous Chef in a similar size operation
- Ability to obtain and/or maintain any government required licenses, certificates or permits
- Good communication skills, both verbal and written
- Basic computational ability and basic computer skills
- Knowledge of computer accounting programs, math skills and budgetary analysis capabilities
- Thorough working knowledge of hot and cold food preparation
- Good working knowledge of accepted sanitation standards and applicable health codes
- Ability to supervise a staff and accomplish goals on a timely basis
- Ability to create recipes and support material such as recipe cards, descriptions, and pictures
- Extensive knowledge of the hotel services and facilities
- Working knowledge of federal, state and local laws governing equal employment opportunity, civil rights, occupational safety and health, wage and hour issues and labor relations
Job Duties
- Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures
- Evaluate performance, give guidance and discipline as necessary to promote quality products
- Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items
- Read and employ math skills for following recipes
- Prepare requisitions for supplies and food items for production in workstation
- Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line
- Monitor to ensure proper receiving, storage including temperature setting and rotation of food products to comply with Health Department regulations
- Write, maintain and update all menu specifications, recipes and pictures, production forecasts
- Observe production flow and make adjustments to adhere to control procedures for cost and quality
- Check that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair
- Adhere to all applicable Standard Operating Procedures
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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