Junior Sous Chef, Menlo Tavern at The Stanford Park Hotel

Woodside Hotel Group Ltd.•Menlo Park, CA

4h•Onsite

About The Position

The Stanford Park Hotel is seeking a Junior Sous Chef to join their outstanding Culinary team at the Menlo Tavern. The Menlo Tavern celebrates the past thinkers, dreamers and doers who conspired together over delicious food and drink, with a menu featuring a balanced selection of hearty and lighter fare, inspired by elevated American dishes and California's seasonal approach to food. In addition to being skilled culinarians, Sous Chefs provide leadership and oversight in the kitchen, directing the culinary teams and ensuring that perfectly prepared dishes consistently meet high quality standards. This is achieved through careful planning, monitoring costs and inventory, and providing training and support to the staff.

Requirements

Extensive knowledge of food and beverage preparation and food presentation service standards.
Ability to equate units of measure as required by recipes.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
The ability to effectively deal with associates some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations.
Excellent organizational skills.
Ability to read, listen and communicate effectively in English.
Ability to read and interpret documents such as recipes and Banquet Event Orders, safety rules, operating and maintenance instructions and procedure manuals.
Able to work in a fast paced environment.
Meets legal age requirements for the position.
Food Handler certification is required.

Nice To Haves

High school diploma is preferred.
Formal culinary training or degree in Culinary Arts or Hotel Restaurant Management preferred.
One-year prior culinary supervisory experience is preferred.
ServSafe and CPR/First Aid certifications are preferred.

Responsibilities

Assists in the supervision of the Kitchen staff, to include scheduling, enforcing service standards and in the training and motivation of the staff.
Visually inspect the Kitchen and takes action to ensure the work areas are clean and organized and all equipment is in working order.
Oversees the setting up of the Kitchen stations.
Regularly monitors product quality and plate presentation to ensure consistency of service standards.
Ensure food items are prepared to guest specifications, by interacting with food servers and assists in resolving the issue if a problem of dissatisfaction arises with the quality of the food items requested.
Follows all safety, hygiene and cleanliness protocols at all time.
Assists in conducting performance evaluations and coaches and counsels Kitchen associates when necessary.
Regularly assists the Executive Chef in conducting Kitchen staff meetings for the purpose of keeping the staff informed, providing training and to create a positive work environment.
Reviews all business, event and activity schedules and daily reports to ensure the Kitchen is properly staffed to meet business demands.
Assists associates and may occasionally perform in the capacity of any of the positions supervised.
Documents and submits a work order to report items that need to be repaired and follows up with Maintenance accordingly.
All other duties as assigned by the Supervisor.