Sous Chef Main - Full time, Year Round

Mohonk Mountain House•New Paltz, NY

About The Position

Responsible for the preparation of fresh and wholesome hot buffet foods for breakfast and lunch for a hotel serving up to 2500 meals per day ensuring a smooth operation, proper sanitation, and sound management of three to ten employees.

Requirements

Associates degree in Culinary Arts from accredited culinary school or 5-7 years experience in similar operation.
Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience.
Certified in food service sanitation practices and prevention of food borne illnesses.

Responsibilities

Assume responsibility for the overall production of hot breakfast items, lunch, and additional hot banquet preparations served for both breakfast and lunch.
Open kitchen and coordinate all hot food preparations for breakfast, and lunch, ensuring food is presented in accordance with company specifications.
Work with Front of the house buffet staff to ensure opening timelines are met for the Main dining room and lower dining rooms.
Oversee hot food garnishes and ensure that all buffet foods are replenished in a timely manner.
Work with Room service team to ensure all in room dining orders are handled expeditiously.
Work directly with Employee Cafeteria team to minimize waste and coordinate menu production using foods available at end of shift.
Oversee the production and quality of all saucier prepared soups, stocks and braised items.
Requisition food materials daily or as needed for the preparation of breakfast, and lunch, to be filled by the Receiving Department.
Ensure all requisitions are stored and rotated in a timely manner.
Develop menus, prep lists, requisitions, photograph, costing, and new menu packets with assistance of Executive Chef.
Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, upright freezer, and general sanitary condition of hot side kitchen and vegetable prep area in a neat and orderly fashion.
Execute on-line production of meal period.
Assist Granary staff during prep and ensure delivery timelines are met.
Ensure all food product is used as effectively as possible.
Monitor the quality and quantity of food that is prepared. Ensure adherence to quality expectations and standards including all assigned production.
Keep up to date on house counts on a daily and weekly basis for proper menu breakdown.
Demonstrate advanced knife handling skills and familiar with kitchen equipment and machines.
Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards.
Ensure proper rotation of product in all refrigerators to minimize wastage/spoilage.
Work on the line under time constraints, extreme temperatures, and high business levels.
Learn, retain, and demonstrate a full knowledge and understanding of all menu items, Carriage Lounge, and banquet menus as trained.
Follow kitchen policies, procedures and service standards.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Check and ensure the correctness of the temperature of appliances and food.
Check the working condition of equipment and machinery in accordance with specifications.
Communicate assistance needed during busy periods.
Ensure proper portion, arrangement, and food garnish.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare special dietary meals or substitute items.
Regulate temperature of ovens, broilers, grills, and roasters.
Test foods to determine if they have been cooked sufficiently.
Weigh, measure, and mix ingredients.
Supervise, train, evaluate and schedule a staff up to 10.
Meet with Dining Room managers to discuss daily services and special functions.
Attend to any problems that may occur during the AM shift and report the incident to the Executive Chef.
Check daily house counts for all meals and their scheduled times, maintain attention to any special requests.
Delegate designated prep work load for entire AM hot side crew.
Maintain an awareness of and minimize costs/expenses.
Carry out supervisory responsibilities in accordance with Mohonk Mountain House policies. Maintain a knowledge of local, state, federal health and employment laws.
Interview, hire and train employees; plan, assign, and direct work; appraising performance; reward and coach/counsel/discipline employees; address complaints.
Act calmly and effectively in emergency situations.
Analyze problems and develop and implement action plans to address problems.
Monitor schedule daily to minimize overtime.
Delegate and participate in food preparation for next day's shift.
Facilitate/attend shift briefings and actively participate daily.
Inspect the work of others by touch, sight, sound, taste and smell for conformance to prescribed standards
Maintain confidentiality of proprietary information; protect company assets.
Maintain good working relationships with coworkers, guests, and managers.
Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry.
Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies.
Work clean and be responsible for kitchen organization and orderliness. Clean and scrutinize work stations periodically during work shift.
Maintain proper Kitchen safety procedures.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
Follow all safety and sanitation policies when handling food and beverage.
Handle hot items with care.
Inform Executive Chef, Executive Sous Chef of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
Keep refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.
Maintain food and cooler logs.
Perform job safely while maintaining a clean, safe work environment.
Complete safety training and certifications when offered.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Lift up to 50 pounds from ground level and carry a distance of up to 100 feet with/ without assistance. Walk up to 5 miles per day.
Follow all company and safety and security policies and procedures
Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 yards.
Identify safety hazards, report, and follow up to see that corrective action is taken.
Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
Operate equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.
Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings.
Perform basic mathematical functions with recipes such as addition, subtraction, multiplication, and division.
See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
Prepare administrative reports in a clear, logical manner.
Demonstrate proficiency with Windows-based operating systems and use software including MS Word, MS Excel, MS Outlook.
Develop and implement short and long-term goals and objectives for the department and Mohonk Mountain House.
Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues.
Assist all service staff and company workers in a professional manner insuring our guest service is in accordance with company standards.
Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.
Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff.
Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business.
Taste sweet, sour, bitter, and salty and demonstrate a sense of smell.