La Mansion - Sous Chef

Temps plein

Responsibilities:

• Assisting the Executive Chef in managing the daily production,preparationand presentation of all food for the hotel's restaurant, room service, and banquet operations to ensure a high quality and consistent product is produced, which conforms to all Omni Standards.
• Monitor, analyze, and control all labor and food costs; prepare the appropriate reports,chartsand schedules to ensure budgets are met or exceeded while quality ismaintainedor improved.
• Assisting the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and specialty menus.
• Assuming the responsibilities of the Executive Chef in his or her absence.
• Providing kitchen support for restaurantand banquet functions.
• Overseeing proper handling and tracing of banquet food returns at the end of functions.
• Directing proper sanitation of all kitchen facilities and equipment.
• Complying withhealth code standards for sanitation.
• Ensuring that all kitchen equipment is in good working order and files Synergy tickets for any items in need of repair or maintenance.
• Directing proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knowing expectations and ensures that staff understandsthem and that they execute said expectations within the proper guidelines.
• Providing support and leadership to accomplishour Medallia food quality score.
• Checking and controlling sign-in and sign-out procedures for kitchen staff.
• Performing any other job relatedduties as assigned.

Qualifications:

• Musthave at least 2yearspreviousculinary management experience in ahigh volume, full servicekitchen, with at least half of that time spent in a banquet food production capacity.
• Must 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.
• Must be creative and up to speed on new concepts and food trends.
• Both Banquets and Restaurant experienced preferred.
• Must be computer literate and detail orientated
• Musthave basic mathematical skills and be able to create and understand financial reports.
• Ability to worka flexible schedule to include weekends and holidays.
• College education and/or culinary degree preferred.
• Certified as a ServSafeManager preferred.
• Ability to stand, sit, bend, lift, and carry for extended periods of time
• Ability to lift and carry up to 50lbs without assistance.