Sous Chef - Tide Coastal/ Ibis Sky Lounge

Tiempo Completo

JOBPURPOSE: To provide technical and administrativeassistanceto theChef de Cuisineandensure effective operation of the kitchen and

food production outlets.

ESSENTIAL JOB FUNCTIONS:

• Utilize a hands-on approach to training and developing kitchen staff.

• Responsible for efficient food and labor cost.

• Ensure that all services provided achieve the established standards, within the agreed budgetary controls.

• Responsible for overseeing equipment maintenance and safety in all food service areas.

• Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.

• To provide technical and administrativeassistanceto theRestaurantChef

• Monitorchina, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.

• Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.

• Responsible for cleanliness and organization of all walk-in coolers and freezers,to includepastry, all reach in coolers, drystorage,and public use areas of kitchen. This is a daily task that must be completed.

• Control food safety and sanitationwithinthe entire kitchen, educate and train in needed areas. Check dates and quality of all areas of food service.

• Communicate with food and beverage managers and Director of Food & Beverage on all issues andactivity.

• Overseesandparticipatesin food production.

• Able toexpediteand perform all station or line cook functions.

• Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.

• In conjunction with theRestaurantChef andExecutive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen.

• Responsible for all sauce, stock,dressingsand butchery production according to kitchen standards and specifications.

• Works with staffonmiseenplaceand checks each station for completion and quality prior to service.

• Current withfoodindustry, broad, advanced culinaryknowledgeand cooking skills, able to teach.

• Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.

• Able to develop recipes, food costanalysisand menu development.

• Fluent in all areas of food safety and health department asdeterminedby the Tennessee Department of Health and corporate mandated ECOSURE.

• Involved withwork and work relatedissues, communicates with other managers outside ofFood& Beverage Department to contribute to a smooth hotel operation.

• Capable of being described by others as passionate about work,foodand people. When speaking about work, others in the kitchen and department are excited about what you have to say ordemonstrate.

• Performs any other duties assigned by management.

• Assistand collaborate with all other culinary outlets and banquets operations

QUALIFICATIONS:

• Candidateis required tohave at least 2yearsculinary experience in a hotel or restaurant kitchenwith aminimumone-yearkitchen supervisory experience.

• Candidatemust have proven culinary skills and must be able to lead, develop, and motivate staff.

• Excellent written and verbal communication skills as well as organizational skills.

• Candidatemust be creative and up to speed on new concepts and food trends.

• Computer literate anddetailorientatedisa must.

• Must have basic mathematical skills and be able to create and understand financial reports.

• Must have experience managing payroll and scheduling.

• Must be able toworka flexible schedule to include weekends and holidays.

• College education and/or culinary degree preferred.

• Serve Safe certified food manager.

• Mustbe able toutilizeculinary tools (knives, commercial equipment, etc.) and taste/smell.

ENVIRONMENT &POSITION ANALYSIS:

• Must be able to lift and carry up to 50 lbs.

• Must be able to push and pull carts and items weighing up to 100 lbs.

• Must be able to walk/stand for extended periods of time, with frequent bending,twistingand going up and down stairs.

• Most be able to perform all duties in outdoor settings.

• Must be able toutilizeculinary tools (knives, commercial equipment,etc) and taste/smell.

• Requires repetitive motion of arms, and hands.

• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds withoutassistance.

• Stand or walk for an extended period or for an entire work shift.

• Must be able to walk/stand for extended periods of time, with frequent bending and twisting.

• Requires repetitive motion.

TOOLS& EQUIPMENT:

• Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances

• Desktop computer (Synergy, Microsoft Office, Kronos,Birchstreet), printer, telephone, copier, fax machine, two-way radio dispatch, scanner.