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About Concord
Concord Hospitality Enterprises Company is an award winning hotel management and development company. Through the combined efforts of over 2,600 hard working and focused associates, Concord offers a unique blend of entrepreneurship, seasoned experience, innovation and technical excellence. These elements create a company equipped to produce above-standard returns, market sustainability and a partnership well worth investing in. Job Description Summary To oversee every function of the kitchen in absence of the Executive Chef/Banquet Chef as in the following to oversee the functions of the kitchen purchasing, presentation, and quality of food hiring, training, and development of associates financial status and pleasing guests by producing the best food with the culinary skills. Qualifications Essential 1. Two years experience as a sous chef or equivalent. 2. Knowledge of purchasing and control. 3. Knowledge of proper cleaning techniques, requirements, and use of equipment. 4. Knowledge of proper chemical handling. 5. Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding. 6. Ability to provide legible communication. 7. Ability to do basic arithmetic. 8. Ability to maintain safety and health requirements as specified by OSHA and the Health Department. Desirable 1. High school graduate or equivalent. 2. Any supervisory experience in Food and Beverage. Skills Essential 1. Ability to enforce hotels standards, policies and procedures with assigned staff. 2. Ability to prioritize and organize work assignments delegate work. 3. Ability to direct performance of assigned staff and follow up with corrective where needed. 4. Ability to motivate assigned staff and maintain a cohesive team. 5. Ability to ascertain staff training needs and provide such training. 6. Ability to be a clear thinker in pressure situations and exercise good judgments. 7. Ability to focus attention on details, speed and accuracy. 8. Ability to maintain confidentiality of hotel guests and pertinent hotel information. 9. Ability to ensure security of guest room access and hotel property. 10. Ability to work with minimal supervision. Responsibilities Other duties may be assigned - Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including plate presentation, display work and all other areas that associates need to learn and grow in their position. - Writes schedules, evaluates, and directs all personnel. - Keeps open verbal and written communication between the management and associates. - Writes and presents disciplinary action as needed. - Provides associates with the he tools and equipment they need to do their jobs. - Takes immediate action on problems that are encountered in the kitchen. - Participates in monthly department meetings, weekly staff meetings, weekly kitchen meetings, monthly kitchen inventory and the MOD program. - Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. - Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation. - Supervises the entire kitchen staff in the absence of the Executive Chef. Also, all utility and sanitation associates and to provide supervisory guidance, aid and counsel for all kitchen associates. - Maintains all use records, roast meat charts, recipe cards, etc., at all times. - Prepares recipe cards and picture presentation of all menu items. - Ensures payroll hours are submitted to the Accounting Department on a timely basis. - Consistently is aware of all areas, including front line, banquet productions and plating. Never neglects one area for another. - Assures that sufficient supplies of necessary service equipment are available and maintained at all times. - Ensures proper staffing of entire kitchen for adequate coverage withou8t man-hours being wasted. - Physically tastes each steamed item soup, sauce, salad dressing, vegetables, etc., to assure maximum quality and consistency. This must be done for all meal periods. - Ensures that adequate preparation is done for all meal periods, avoiding waste through preparation. - Ensures that approved recipes are followed at all times without deviation. - Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. - Communicates any problem areas with recommended alternatives to the Executive Chef and the Food and Beverage Director for discussion and possible solution. - Communicates daily with the Banquet Chef and Executive Chef to assure smooth continuous operation. - Ensures sanitation standards are maintained in all areas, i.e. walk-ins, freezers, kitchen proper, and equipment. - Ensures that prescribed cleaning schedules are followed and maintained at all times. - Adheres to the corporate procurement programs via Purchasing Concepts. - Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related expenses. This includes following all budget procedures. - Promotes a positive employee relations climate by following and adhering to Human Resource policies and procedures timely reviews, recruitment as needed, disciplinary action and terminations. - Reduces labor costs when is effective by reducing scheduled hours and overtime without affecting customer satisfaction. - Makes decisions on any and all problems, which may arise in the Kitchen in a calm manner by keeping staff focused on the job at hand. - Provides for a safe work environment by following all safety and security procedures and rules. - Memorize food recipes and food preparation instructions. - Handle and operate dangerous kitchen equipment. We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace. |
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