Prime 44 West Sous Chef

The Greenbrier Hotel

9d • $17

About The Position

To consistently provide a flawless dining experience with exceptional food, exquisite presentations and superlative service.

Requirements

• Minimum 5 years experience in food production in a high-volume operation such as The Greenbrier or similar location
• Experience in a broad range of different dining operations and independent restaurants
• High School Diploma or G.E.D. or
• AOS or AS Degree in Culinary Arts plus 3 years experience in food production in a high-volume operation such as The Greenbrier or similar location
• Computer Literate (basic understanding of excel and word programs)
• West Virginia Food Handler’s Permit
• Ability to work quickly and efficiently in a fast paced environment
• Excellent Work Ethic
• Good Time Management and Organizational Skills
• Must be able to lead a highly motivated team
• Must be able to read and follow menus and recipes
• Have a eye for product control and quality of food
• To train team to know what a good product is and how to be consistent
• Proficient in all aspects of the pastry culinary arts and have a thorough knowledge of recipe and method for all restaurants and banquets
• Must be innovative and creative
• Very little supervision provided
• Ability to complete tasks unsupervised
• Ability to take initiative and ownership to provide the best service for our guests
• Positive attitude
• Team Player
• Take direction and feedback well
• Self starter
• Production/Quality oriented
• Good time management skills

Responsibilities

• To provide our guests with an outstanding and unique food experience
• To provide leadership and direction in the production of all food items in assigned areas
• To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods
• To oversee the production of all food and to coordinate the execution of all food
• Benchmark ever increasing standards of food and food production
• The development of seasonal dishes and seasonal menus and the implementation of all processes and procedures to ensure consistency (i.e. recipe development, photographs, production lists, ordering specifications, yield data, etc.)
• To take all necessary steps to provide our guest with a Greenbrier experience
• The organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage, refrigeration, small wares, work surfaces, floors, shelving, etc) in areas of responsibility
• The development, supervision and implementation of safe, sanitary, and efficient work habits of all line personnel
• The development of positive work environment and team spirit
• Analyze Issues & Make Decisions
• Support Needed Change
• Engage Others
• Contribute to Teamwork
• Improve Customer Service Quality and Processes
• Drive for Results
• Demonstrate Personal Leadership
• Demonstrate Technical Skills
• Responsibility for food and labor costs in area and the drive to control these costs
• Ability to develop relation with co-workers
• Ability to demonstrate tasks to co-workers
• Ability to teach those under you by passing on your knowledge to co-workers and showing them how to be organized and work efficiently

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED