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in Findlay, OH
Sous Chef Salary Non-Exempt
•30 days ago
Hours | Full-time, Part-time |
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Location | Findlay, OH Findlay, Ohio |
About this job
Position Summary:
We seek a positive, hard-working, energetic and self-motivated Sous Chef to join our team. The Sous Chef will report to the Executive Chef and will work closely with the hotel s food & beverage team.
Responsibilities include but are not limited to:
- Represent the hotel in a positive manner at all times.
- Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; identify and resolving problems; determine system improvements; implement change.
- Assist in off premise and media relation events
- Ensure the high quality of our food product
- Assist Executive Chef with the development of recipes and portion specifications by understanding consumer tastes and nutritional needs; anticipate emerging food and dining trends; review product specifications; evaluate ease of menu preparation; apply established procedures and standards for menu content and execution while applying budgetary constraints
- Oversee food preparation by consulting with sous chefs, pastry chefs, cooks, and team leaders; oversee portion size; control productivity; provide culinary leadership in areas of personal expertise; monitor presentations, garnishments, and sauces
- Make continuous improvements and contributions to menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality
- Assist in coordination and communication between kitchen and other hotel departments
Maintain safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. - Ensure culinary execution consistent with branding elements of each foodservice outlet; ensure quality food and presentation standards are met
- Maintain food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls
- Maintained culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases
- Meet culinary financial objectives by estimating requirements; assist in menu design; evaluation and response to menu presentation; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques
- Delivers culinary standards to build top line sales; contribute to sales growth through product selection, execution, pricing and creative development; achieve food and labor prime costs; achieve all assigned cost goals
- Assist in recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining food production employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
- Uses all performance management tools to provide guidance and feedback to team, and be a leader on the line
- Promotes a cooperative work climate, maximizing productivity and morale
Minimum Requirements
- Previous Sous Chef or Executive Sous Chef in multi-kitchen management position
- Must be flexible with schedule, able to work different shifts
- Must be available to work nights, weekends and holidays
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Requires good communication skills, both verbal and written.
- Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
- Ability to stand for hours at a time.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Stamina to work 50 hours or more per week
- Hazards include, but are not limited to, slips, trips, falls, cuts, burns, and strains
- Must be able to lift/push/pull up to 50 pounds occasionally.
- High school or equivalent education required. Bachelor s Degree preferred or equivalent combination of education and experience.