Position: Sous Chef
Reports to: Executive Chef
Job Type: Full Time (40-60hrs)
Typical Shifts: 5:00a-3:00p, 1:00p-11:00p
Schedule Requirements: Comply with attendance rules and be available to work nights and weekends on a regular basis.
To Apply: Submit your resume to email@example.com. Please include the Position Title in the subject line of your email.
Job Description: Train, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
Assign, in detail, specific duties to all associates under supervision for efficient operation of kitchen.
Train and supervise kitchen staff in the proper preparation of menu items.
Communicate both verbally and in writing to provide clear direction to staff.
Ensure proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations.
Adhere to control procedures for cost and quality.
Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Start food items that are prepared ahead of time, making sure not to overprepare estimated needs.
Date all food containers and rotate as per Graham Hotel System’s Hospitality standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Graham Hotel System’s Hospitality standards.
Perform any other job-related duties as assigned.
Must be 18 years or older
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
Must be willing to “pitch-in” and help co- workers with their job duties and be a team player.
Ability to establish and maintain effective working relationships with associates and customers.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
3 years prior cooking experience and be able to pass a “surprise basket” style cooking test.
2 years prior leadership experience. The ideal candidate will have at least 3 years of management experience in a hotel kitchen serving restaurant and banquets.
Phone: 734-995-7281 Toll Free: 800-888-9487
Fax: 734-995-7283 Email: firstname.lastname@example.org