Hourly Sous Chef - FULL TIME

The Guest House at Graceland•Memphis, TN

5d•Onsite

About The Position

This is a Full-Time position located in the Food & Beverage Department at The Guest House at Graceland Hotel with variable/flexible working hours to include weekends, holidays and overtime as required. This position is under the direction of the Senior Food and Beverage Director/Executive Chef. Benefits will be offered after successful completion of a sixty (60) day introductory period for Full-Time employees. This is a promotional opportunity and is an internal/external recruitment. Job Description: Responsible for all aspects of managing the Kitchen and Kitchen personnel. Ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.

Requirements

Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Use equipment only as intended.
Responsible for the preparation of food for guests.
Responsible for sanitation, upkeep of the culinary dept., and making sure that all food safety and quality standards are followed.
Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Review the daily activities; check the following: house count forecasted covers for each outlet. Catering activity purchases meetings appointments
Establish the day's priorities and assign production and prep task to staff to execute.
Ability to stoop, reach, walk and stand for long periods of time; ability to lift boxes weighing up to forty (40) pounds; speak clearly and distinctly.
Uniform is required; hair net must be worn while in food production areas; work in non-smoking environment; must follow, have knowledge of health codes and be Serve-Safe Certified or willing to become certified, possess or willing to apply for an ABC Card and Beer Card.
Must be able to pass a background check and pre-employment drug test.

Responsibilities

Responsible for all aspects of managing the Kitchen and Kitchen personnel.
Ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards.
Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Use equipment only as intended.
Responsible for the preparation of food for guests.
Responsible for sanitation, upkeep of the culinary dept., and making sure that all food safety and quality standards are followed.
Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Review the daily activities; check the following: house count forecasted covers for each outlet. Catering activity purchases meetings appointments
Establish the day's priorities and assign production and prep task to staff to execute.
Other Duties as assigned.