Executive Sous Chef at The Alloy a DoubleTree by Hilton

Concord Hospitality Enterprises•Upper Merion Township, PA

8d•$30 - $38•Onsite

About The Position

The Alloy a DoubleTree by Hilton is hiring an Executive Sous Chef! This is a great opportunity to bring your culinary skills to one of North America’s fastest growing hospitality companies – Concord Hospitality Enterprises. This position of hotel Executive Sous Chef means you’ll be tempting the palettes of our guests with your attention to detail in presentation, quality, and safe serving temperatures. The right candidate will be organized and have a great attention to detail and the must possess the ability to quickly and authoritatively problem solve and delegate responsibilities to grow others . They must also be able to use their considerable experience as a resource to effectively coach and mentor others on the culinary team. The right candidate must strive for perfection while, at the same time, understanding that it is impossible to achieve. He/ She will find an opportunity for professional growth and development in an environment that believes communication and organization are the keys to running a successful kitchen. We offer various types of food service from simple buffets, breakfasts to plated dinners and banquet events! Our Executive Sous Chefs are team players that work with our operations team to provide the best professional, competent and prompt service to our guests and our client partners. As a Executive Sous Chef for Concord we’ll have some key responsibilities that we’ll seek: Assist Executive Chef and replace in absence. Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation and presentation of all menu items and proper handling / storage of all food items in accordance with hotel standards and sanitation/health regulations. Coordinate the purchase of all food and develop menus, calculating monthly transfers, maintaining approved food costs and labor costs.

Requirements

Organized with great attention to detail.
Ability to quickly and authoritatively problem solve and delegate responsibilities.
Ability to use considerable experience as a resource to effectively coach and mentor others on the culinary team.
Strive for perfection while understanding it is impossible to achieve.
Communication and organization are the keys to running a successful kitchen.

Nice To Haves

Professional growth and development opportunities.

Responsibilities

Responsible for the kitchen in the Chef’s absence.
Prepare production lists concerning food cost controls.
Assist with building and maintaining in-house menu specifications.
Maintain appropriate menu and banquet file.
Recommend hiring, separation and issuance of disciplinary action as required.
Oversee all cooking operations of all hotel related functions on a.m. or p.m. shifts.
Establish methods of preparation for cooking and portioning standards.
Ensure that all food preparation is economical and technically correct.
Bear responsibility for final food product served and oversee preparation of foods.
Bear responsibility for physical working conditions including kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for entire back-of-the-house in accordance with state and local health department authorities.
Coordinate inter-departmental correspondence and communications with regard to food department, including catering, sales, purchasing, room service, engineering/maintenance, human resources, and security.
Direct efficient use of leftovers.
Supervise requisitioning of food to prevent stockpiling and losses due to spoilage.
Actively supervise buffets, buffet presentation and showpieces.
Keep abreast of the culinary market, is involved in professional organizations and in education of culinary externs & apprentices.