Sous Chef, Restaurant Revolution

Sonesta Hotels-posted 2 months ago
Full-time • Entry Level
New Orleans, LA
Accommodation
Resume
Match Score
Upload and Match ResumeTrack Jobs with Teal

The Sous Chef assists in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

  • Supervise activities of assigned staff, communicate goals, and assign/schedule work.
  • Communicate and enforce policies and procedures.
  • Recommend and initiate disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.
  • Alert management of potentially serious issues.
  • Assist with employee selection, training and development, and performance coaching.
  • Assist in developing new menu concepts.
  • Develop test, and cost out new menu items.
  • Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
  • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
  • Inspect the cleanliness of the line floor and all kitchen stations.
  • Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
  • Notify the Maintenance Department of any needed repairs.
  • Review the following day's menus and complete requisitions for food and supplies needed from various storerooms.
  • Maintain waste and control costs.
  • Assist in determining the minimum and maximum stocks of all food, material and equipment.
  • Assist in cooking and food preparation as required.
  • Maintain and enforce procedures to ensure the security and proper storage of food and beverage products, kitchen inventory and equipment.
  • Promote teamwork and quality service through daily communication and coordination with other departments.
  • Assist sales, catering and banquet staff with banquets, parties and other special events.
  • Interact with outside contacts: Guests, Vendors, Health Department and other regulatory agencies.
  • May serve as Manager on Duty.
  • Build solid relationships with colleagues.
  • Track record of delivering exceptional guest or client experience.
  • Strong communication skills.
  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively before groups of customers or employees of organization.
  • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
  • Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
  • Valid ServSafe Manager/Food Handler Certificate required.
  • High School diploma or GED certification and/or experience in a hotel or a related field preferred.
  • Culinary Certification preferred.
  • Previous department managerial experience preferred.
  • Previous cook experience preferable in fine dining.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations.
  • Medical, Dental and Vision Insurance
  • Health Savings Account with Company Match
  • 401(k) Retirement Plan with Company Match
  • Paid Vacation and Sick Days
  • Sonesta Hotel Discounts
  • Educational Assistance
  • Paid Parental Leave
  • Company Paid Life Insurance
  • Company Paid Short Term and Long Term Disability Insurance
  • Various Employee Perks and Discounts
  • Hospital Indemnity
  • Critical Illness Insurance
  • Accident Insurance
Track Jobs with Teal

Job Search Resources

•
Resume Builder
•
Resume Examples
•
Cover Letter Examples

Tools

Career Hubs

Guides

Company

© 2024 Teal Labs, Inc
Privacy PolicyTerms of Service