Sous Chef - Kyndred Hearth

Tiempo Completo

Essential Job Functions:

• Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• To assist the Chef de Cuisine in budgeting i.e. food cost/payroll/etc.  When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Chef de Cuisine and/or Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• To maintain control of the standards for purchasing and receiving items.
• Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.

Qualifications:

• Minimum 3 years at an Sous Chef equivalent management position of a 3 star establishment or higher.
• Hotel Banquet Chef experience strongly preferred.
• Serve Safe certified food manager or equivalent
• Associates degree or higher preferred in Culinary Arts. 
• Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills
• Clear, positive, energetic communication skills.  
• Customer Service, prior admin experience preferred.

Physical Requirements:

• Must be able to lift, push, pull and carry moderate weight.
• Must be able to walk/stand for extended periods of time, with frequent bending and twisting. 
• Must be able to utilize culinary tools (knives, commercial equipment, etc.).

Working Environment: 

• Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures
• Exposure to food and beverage hazardous cleaning chemicals
• Exposure to food items and beverages