Vacancy expired!
We are looking for a Sous Chef to join our team. This position will directly support our Executive Chef and prior banquet knowledge is a plus. We offer benefits, 401k, Employee assistance programs, paid time off, sick pay and employee discounts to Neuman Hotel Group properties. The right candidate will have a can-do attitude, team player and flexible in order to support our team and this growing property.
Duties & Responsibilities:
Execute the daily functions of the kitchen.
Provide shift supervision for kitchen staff as outlined by supervising Chef.
Maintain effective communication within the kitchen, be responsive to staff suggestions/concerns and work resolve problems.
Responsible for the organization of the kitchen, including: food and grocery storage, proper and consistent rotation and consolidation of food, dry storage and paper/chemicals.
Support with prep lists and food preparation and quality for Events and the Restaurant
Evaluate food products to ensure quality standards are consistently met.
Complete daily food orders as directed by the Chef and possess an understanding of costs and how they are related to ordering.
Initiate and maintain the standards of sanitation, cleanliness and safety outlined by hotel/restaurant standards, health department, OSHA, etc.
Conduct regular inspections of the entire kitchen/dishwashing areas and promptly act to correct deficiencies found during inspection.
Assure food prep is economical and technically correct and within time parameters.
Control food cost through training staff on proper methods of food preparation and handling.
Assist in staffing functions including interviewing, hiring, training, coaching and performance management.
Ensure all kitchen employees consistently adhere to uniform, grooming and appearance standards.
Protect employees by implementing ongoing training to increase knowledge about safety, sanitation and accident prevention principles.
Maintain a high level of food quality and service standards at all times.
Execute regular cleaning and maintenance schedule.
Perform other duties as assigned.
Qualifications:
Must hold a culinary degree/certification and/or have related on the job culinary experience. Prefer a minimum of 3 years kitchen experience and 1 year kitchen management experience.
Ability to interact positively with supervisors, management, coworkers and guests to promote a team effort and maintain a positive and professional approach.
Ability to come into work regularly on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat coworkers, supervisors and guests with respect and courtesy, and refrain from offensive behavior.
Be able to work in a standing position for long periods of time (up to 8 hours).
Must be able to work irregular shifts and schedules, including weekends, holidays and overtime.
Ability to work in a fast-paced environment.
Be able to reach, bend, stoop and frequently lift up to 40 pounds (and occasionally up to 75 pounds with assistance)
Vacancy expired!