Sous Chef- Panzano

Aurora, CO, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $60,000.00 - $65,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Retirement Plan

Paid Time Off

Travel Discounts

Employee training programs

Job Description

Highgate Hotels is a premier real estate investment and hospitality management company widely recognized as an innovator in the hospitality industry. With a dominant presence in key U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, Highgate has rapidly expanded its footprint in Europe, Latin America, and the Caribbean. The company manages a portfolio of global properties representing an aggregate asset value exceeding $20 billion and generates over $5 billion in cumulative revenues annually. Highgate is renowned for providing expert guidance through all stages of the hospitality property cycle, from planning and development to recapitalization and... Show More

Job Requirements

High school diploma or equivalent
minimum 4 years of progressive culinary experience or culinary degree with at least 2 years of experience
knowledge of food and beverage preparation techniques
understanding of health department regulations and liquor laws
ability to work long hours including weekends and holidays
physical capability to perform medium work with frequent lifting of up to 20 pounds and occasional lifting of up to 50 pounds
strong interpersonal and communication skills
ability to multitask and prioritize
must maintain a professional appearance
ability to follow hotel standards and procedures
dependable attendance record
ability to handle guest concerns professionally and courteously
problem-solving skills
confidentiality in handling sensitive information
willingness to participate in team training and development activities

Job Qualifications

At least 4 years of related progressive experience or a culinary graduate with at least 2 years of progressive experience in a hotel or related field
knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
ability to work long hours
capability for medium work exerting up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly
maintain a warm and friendly demeanor
effective verbal and written communication skills with all levels of employees and guests
ability to listen, understand, and clarify concerns
multitask and prioritize departmental functions to meet deadlines
attentive, friendly, courteous and service-oriented manner
attend all hotel required meetings and training
participate in M.O.D. coverage
maintain regular attendance in compliance with Highgate standards
maintain high standards of personal appearance and grooming
comply with Highgate standards and regulations for safe and efficient operations
maximize productivity efforts
effective problem handling and problem-solving skills
ability to understand and evaluate complex information
maintain confidentiality of information
perform other duties as requested by 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
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
ensure preparation of required reports, including wage progress, payroll, revenue, employee schedules, quarterly action plans
oversee all aspects of the daily operation of the kitchen and food production areas
make cooks aware of daily forecasts and customer counts
respond to guest complaints in a timely manner
ensure compliance with SOPs in all outlets
ensure compliance with requisition procedures
conduct staff performance reviews
implement and monitor corporate promotions in outlets
enforce all local health department sanitation laws
compute daily food cost
work with the Executive Chef to create and implement menus
assess food portion size, visual appeal, taste and temperature
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 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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