VIAD

  • SOUS CHEF (GROUSE)

    Posted Date 3 weeks ago(05/03/2018 5:37 PM)
    Job ID
    2018-10648
    # Positions
    0
    Location
    Montana
  • Overview

    Assists Location Chef in production and supervision of Kitchen staff. Ensures a quality guest and staff dining experience in a timely fashion. Adheres to recipes, health & safety standards and food cost guidelines while giving personal best in service. Must assist in other departments or with other job duties as requested or necessary. 

    Responsibilities

    1. Assists in all inventories and performs administrative duties as assigned.
    2. Assists in banquets as assigned.
    3. Assists Location Chef in monitoring all budgets, labor and food costs.
    4. Be an effective operator in controlling these costs, as well as breakage, repair and maintenance.
    5. Assumes oversight of food production and kitchen personnel in the absence of the Location Chef.
    6. Cleans and maintains work areas and equipment.
    7. Enforces and follows all Company policies and regulations.
    8. Maintains Food Safety logs.
    9. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
    10. Manages (plans, directs, schedules, supervises, delegates, evaluates, rewards and disciplines) all tasks performed by Kitchen employees.
    11. Assists Location Chef in generating a prep list for each station.
    12. Must be able to lead and assist with Location Chef in all daily aspects of Kitchen operations, inclusive of the following responsibilities:
    13. Oversees ALL deliveries for accuracy with Storeroom Manager and completes necessary daily paperwork, i.e., Shift Report, Labor Report, High Cost Inventory Report, Warehouse Order Form, Schedules.
    14. Participates in all Health Inspections and QA Inspections.
    15. Produces a quality product in a timely fashion for guests and staff.
    16. Responsible for the implementation of menus for hotel Dining Room.
    17. Presents creative daily specials for Dining Room and organizes occasional specials for EDR.
    18. Trains, instructs and motivates First and Second Cooks in proper knife handling, sanitation, safety, food preparation, guest and staff satisfaction, etc.
    19. Works shifts of Location Chef on their days off.

    Qualifications

    • 1-3 years experience in Kitchen management, preferably within a hotel or restaurant setting.
    • Must have a strong background in sanitation and pass GPI Sanitation class.
    • Sanitation certificate preferred.
    • Ability to lead and train staff.
    • Ability to read, understand, follow, and enforce safety procedures.
    • Ability to understand and follow specific instructions and procedures.
    • Culinary degree preferred or equivalency in work experience.
    • Good organization and communication skills required.
    • Must give instructions clearly and precisely and follow up in a reasonable amount of time.
    • Must be effective with verbal motivation, using tact and responding professionally.
    • Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
    • Knowledge of supplies, equipment, and/or services ordering and inventory control.
    • Must be able to manage under pressure at times.
    • Must be able to write clearly and precisely.
    • Must be knowledgeable in plate presentation – depth, flavor and guest needs.
    • Must be team-oriented, positive and upbeat.
    • Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
    • Must have general knowledge of all areas of food preparation and presentation methods, techniques, and quality standards.
    • Should be well versed in cost control of food and labor.
    • Strong interpersonal skills required.
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.

    Work Environment

    1. Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
    2. Kitchen environment may have times of high noise levels.
    3. Kitchen in a hotel
    4. Climate control equipment may or may not be present.
    5. Varied hours required at all locations.
    6. Non-smoking environment.

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