Sous Chef - Colcord Hotel

Oklahoma City, OK, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $46,400.00 - $62,700.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Career development opportunities

uniform provided

Job Description

Colcord Hotel, a distinguished Curio Collection Hotel by Hilton, stands as a beacon of historic elegance and modern luxury in the heart of downtown Oklahoma City. Known for being the city’s first skyscraper, this boutique hotel offers guests a blend of classic architecture and contemporary amenities across its 108 stylish guest rooms. The hotel is home to the award-winning Flint Restaurant, which exemplifies culinary excellence and a commitment to delivering personalized service. With a culture that thrives on innovation while honoring tradition, Colcord Hotel provides a unique environment where guests experience outstanding hospitality and memorable stays. The team at Colcord... Show More

Job Requirements

Ability to work from a standing position for extended periods of time
Ability to perform reaching, stooping and/or crouching motions repeatedly
Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation
Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment
Must have the sense of smell and taste needed to ensure quality food preparation
Culinary education or equivalent hotel culinary experience
At least 3 years of high-volume cooking experience
Proficient in English language
Strong leadership and organizational skills
Ability to work in a fast-paced kitchen environment
Knowledge of safety and sanitation procedures
Ability to train and supervise kitchen staff
Must wear closed toe, non-canvas, and non-skid soled shoes

Job Qualifications

Proficient in the English language (bilingual a plus - Spanish)
Must be able to: Read and understand instructions, safety rules, etc.
Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech
Speak with poise, voice control, and confidence, using correct grammar
Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
At least 3 years high-volume cooking experience
In-depth skills and knowledge of all kitchen operations
Proficient in general computer knowledge
A true desire to exceed guest expectations in a fast-paced customer service environment
Capable of producing a consistent product in a timely manner
Strong leadership, organizational, interpersonal and communication skills involved in culinary training
Self-starter who brings solutions and new ideas

Job Duties

Position will be responsible for the kitchen in Executive Chef's absence
Support senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments
Supervise departmental performance and provide them council as to the preparation and cooking of various food items
Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards
Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating
Train and update kitchen employees regarding all applicable policies and procedures
Monitor food production, ordering, cost, and quality and consistency daily ensuring financial performance and control
Discuss daily food cost reports with key kitchen and F&B staff
Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage
Troubleshoot unexpected or unusual situations in the kitchens
Frequently review finished products for quality prior to leaving kitchens
Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment
Responsible for hygiene, safety, and sanitary conditions for back-of-the-house
Follows and enforces all applicable safety procedures specified for kitchen and food services areas
Organize and facilitate departmental meetings, training and goals setting
Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management
Displays an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff
Remains always appropriately groomed per company grooming standards and wears the uniform provided

Job Location

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