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74C8305827DD0F85
Property Name
Springdale Holiday Inn
Job Title
Sous Chef
Location
Arkansas-Western
Company Name
City
Springdale
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Industry
Hotel/Resort
Sous Chef

Apply Now Atrium Hospitality is a leading hotel and asset management company headquartered at Deerfield Point in Alpharetta, GA, overseeing a portfolio of hotels licensed primarily through the Marriott, Hilton and Intercontinental brand families. We strive to bring to life a culture that promotes the four simple values that drive our business: Perseverance, Respect, Service, and Teamwork.

Job Description

IDEAL CANDIDATE:

The ideal candidate will have the following:

1. Strong desire to exceed our guest’s expectations.
2. Strong work ethic and ability to prioritize multiple tasks and follow through in a timely manner.
3. Dedication to being ethical, trustworthy, credible, loyal and respectful of diverse views and opinions.
4. Excellent listening, and verbal communication skills.

RESPONSIBILITIES:

1. Responsible for the kitchen in Executive Chef’s absence.
2. Prepares production lists concerning food cost controls and supervises requisitioning of food to prevent stockpiling and losses due to spoilage. Actively supervises buffets, buffet presentation and showpieces.
3. Prepares the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
4. Assists the Executive Chef in the creation, costing and implementation of seasonal and special menus. Maintains appropriate menu and banquet file.
5. Supervises all aspects of associate relations including hiring, developing, coaching, mediating, recognizing, evaluating, disciplining, and terminating associates.
6. Maintains the morale of the department through open communication and teamwork by deploying targeted communication strategies that inform and build support.
7. Complies with all training initiatives, including, but not limited to attendance of all required participants, ongoing assessment of individual or department performance.
8. Oversees all cooking operations. Establishes economical methods of preparation for cooking and portioning standards. Trains associates in cooking methods and mentors associates to develop advanced skills.
9. Schedules and manages the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets or exceeds federal, state and corporate standards and regulations.
10. Implements, adheres to, and monitors all department and company policies and procedures including but not limited to standards of conduct, attendance, appearance, cash handling, confidentiality, safety, and sanitation. Performs all administrative duties as required to successfully manage the department.
11. Coordinates inter-departmental correspondence and communications regarding kitchen department.
12. Keeps abreast of culinary market through involvement in professional organizations, and education of externs and apprentices.
13. Assists sales and catering coordinators in culinary bookings.
14. Assists in annual budgeting process.
15. Performs any other job related duties as assigned.

Job Requirements

1. Minimum 1 to 3 years in a supervisory position; 3–5 years in kitchen operation. Prefer hospitality experience as Banquet Chef or Sous Chef. Experience working all stations, banquets, managing labor & food costs or an equivalent level of education and experience.
2. Must be able to “prep” food products, using standardized food preparation techniques.
3. Ability to solve practical problems and deal with concrete variables in situations where only limited standardization exists.
4. Ability to compute discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures.
5. Ability to write reports with proper format, punctuation, spelling, and grammar; speak with poise, voice control, and confidence, using correct grammar.
6. Must be flexible with respect to working days, early mornings, evenings, weekends, and holidays.

Must report to work at the scheduled time and in compliance with the company appearance and uniform policy.

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state or local protected class. 

Apply Now