About the position
To provide technical and administrative assistance to the Executive Sous Chef and ensure effective operation of the kitchen and food production outlets.
Responsibilities
- Opening and closing of kitchen.
- Help develop additions to menu.
- Training of Staff.
- Assist Executive Sous chef with product availability for all concessions and banquet items.
- Helps direct proper sanitation of all kitchen facilities and equipment.
- Helps ensure that all kitchen equipment is in good working order.
- Assist with proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
- Monitors and assists with management of daily food production.
- Monitors safety of staff.
- Maintains good working relationship with Front of the House.
- Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
- Checks and controls sign-in and sign-out procedures for kitchen staff.
- Responsible for reading and executing daily B.E.O's.
- Responsible for adhering to all Omni and Trinity F&B Services policies and procedures.
Requirements
- Display basic knife skills
- Minimum of 4 years of hotel and or resort experience in fast paced, culinary environment
- Ability to multi-task
- Must be able to stand for 8+ hours per day
- Ability to efficiently lead a team
- Flexible Scheduling to include nights, weekends, and holidays
- Must have an unexpired Food Handlers' certification
