VIAD

  • SOUS CHEF

    Posted Date 1 month ago(03/13/2018 10:54 AM)
    Job ID
    2016-7441
    # Positions
    1
    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.
    1. Works shifts of Location Chef on their days off.

    Qualifications

    • 1-3 years’ experience in kitchen management, preferably within a hotel restaurant setting.
    • Culinary degree or equivalency in work experience required.
    • Must have a strong knowledge of sanitation.
    • Serv-safe sanitation certificate preferred.
    • Must have general knowledge of all areas of food preparation and presentation methods, techniques, and quality standards.
    • Must be knowledgeable in plate presentation – depth, flavor and guest needs.
    • Must be able to multi-task, and calmly manage under pressure at times.
    • Should be knowledgeable in cost controls of food and labor, kitchen equipment, and/or services, ordering and inventory control.
    • Must have capability to demand quality and maintain guest satisfaction with tact and discretion.
    • Ability to understand and follow specific instructions and procedures, including safety standards.
    • Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials required.
    • Ability to effectively lead, train and motivate staff required.
    • Must be an effective communicator and motivator, using tact and professionalism at all times.
    • Good organization and communication skills required.
    • Must provide instructions clearly and precisely, both verbal & written.
    • Strong interpersonal skills required.
    • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
    • Must be team-oriented, positive and upbeat.

    Work Environment

    • High volume Kitchen in a Hotel setting.
    • Climate control equipment may or may not be present.
    • Position will require working in varying temperatures; including coolers, freezers, and hot line.
    • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
    • Kitchen environment may have times of high noise levels.

    Non-smoking environment.

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