Canopy Sous Chef

Lodgco Hospitality•Grand Rapids, MI

About The Position

At Lodgco, we believe that hospitality success is driven by unwavering dedication, a vibrant workplace culture, and impactful narratives. We believe in investing in our team’s development to deliver a superior customer experience and achieve success together. For three decades, Lodgco Hospitality has set the standard for hospitality success. We are committed to revenue growth and maximizing the value of the assets we manage while fostering a supportive environment for our employees. Join us in elevating hotel operations and maximizing profitability. Become part of our amazing team at Canopy by Hilton Grand Rapids Downtown! We’re on the lookout for an innovative and talented Sous Chef to help lead culinary operations and ensure exceptional dining experiences for our guests across all food & beverage outlets within the hotel. The Canopy boasts two remarkable restaurants – PORTICO, a trendy cafe-style eatery, and KNOOP, a rooftop craft cocktail lounge – along with various banquet services. If you are an experienced culinary leader that thrives in a fast-paced, creative environment and has a flair for delivering excellence, we’d love to hear from you! JOB SUMMARY: The Sous Chef is responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations while maintaining profitable F&B operations and high-quality products and service levels.

Requirements

Must be able to speak, read, write, and communicate in English to adequately perform the duties of the job.
Strong leadership skills to rally and motivate kitchen staff.
Extensive knowledge of Food and Beverage service standards.
Must be detail-oriented in reviewing final food products and general management of the kitchen.
Ability to multitask, prioritize and delegate daily workload.
Must be able to work varying schedules that include evenings, weekends, holidays, and extended hours as business dictates.
Able to wear proper uniform in accordance with Lodgco Hospitality policies and procedures.
High School diploma/GED or equivalent education/experience required.
Food Handler/Safe Serv certification is required.
Applicable state certifications and brand training as required.

Nice To Haves

A degree in Culinary Management or Hospitality Management preferred.
2+ years of culinary experience in a full-service hotel environment preferred.

Responsibilities

Assist the Executive Chef with the supervision and coordination of culinary activities and employees; hire, train, develop, assess and empower staff to achieve the department's goals.
Assist with the forecasting, implementing, monitoring, controlling and reporting on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
Assist in the creation of culinary staff schedules to ensure that demand is met, and that kitchen is operating efficiently.
Assist in the planning and directing of food preparation and visually inspect all food sent from the kitchen to ensure quality and timeliness.
Assist in the creation and implementation of menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef.
Partner with the Executive Chef in the selection and development of recipes to ensure consistent quality.
Establish presentation technique and quality standards for the kitchen.
Estimate food consumption and demand and order supplies, food, and ingredients accordingly.
Monitor, control and manage kitchen costs and expenses according to the budget.
Ensure knowledge of menu and all food products.
Ensure proper equipment operation/maintenance.
Practice and ensure kitchen cleanliness, correct food handling and food storage procedures according to federal, state, local and company regulations.
Ensure and train employees to maintain a safe and secure environment at all times and comply with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
Coordinate and monitor inventory and par levels.
Manage loss prevention and security of inventory and food items.
Cook selected items or for select occasions as needed.
Oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques.
Assist catering sales on all special menus and price structures.
Interacting with guests and clients to monitor and assess satisfaction trends, evaluate, and address issues and make improvements accordingly.
Assist in the front of the house as needed.