Sous Chef - Hilton - Harrisburg, PA

Hotel Equities•Harrisburg, PA

15h•$55,000 - $62,000

About The Position

COORDINATE, PLAN AND SUPERVISE THE PRODUCTION, PREPARATION AND PRESENTATION OF FOOD FOR THE HOTEL IN A SAFE, SANITARY WORK ENVIRONMENT WHICH CONFORMS TO ALL STANDARDS AND REGULATIONS AND ACHIEVES PROFITABLE, COMPETITIVE, QUALITY PRODUCTS. RESPONSIBLE FOR SUPERVISING THE PRODUCTION OF FOOD. RECOMMENDS AND IMPLEMENTS PROCEDURAL/PRODUCTION CHANGES. MONITORS FOOD AND LABOR COSTS.

Requirements

REQUIRES ADVANCED KNOWLEDGE OF THE PRINCIPLES AND PRACTICES WITHIN THE FOOD PROFESSION. THIS INCLUDES EXPERIENTIAL KNOWLEDGE REQUIRED FOR MANAGEMENT OF PEOPLE AND/OR COMPLEX PROBLEMS AND FOOD AND BEVERAGE MANAGEMENT.
REQUIRES ORAL AND WRITTEN COMMUNICATION SKILLS.
MUST HAVE EXCELLENT HEARING, VISION AND SPEECH COMMUNICATION
MUST HAVE EXCELLENT COMPREHENSION AND LITERACY.
HIGH SCHOOL DIPLOMA OR EQUIVALENT PREFERRED.
THREE TO FOUR YEARS OF EMPLOYMENT IN A RELATED POSITION WITH THIS COMPANY OR OTHER ORGANIZATION.

Nice To Haves

CULINARY DEGREE DESIRED.
KNOWLEDGE OF MICROSOFT OFFICE PRODUCTS.

Responsibilities

SUPERVISE THE PRODUCTION, PREPARATION AND PRESENTATION OF ALL FOODS FOR THE HOTEL AS ASSIGNED BY THE EXECUTIVE CHEF TO ENSURE THAT A QUALITY, CONSISTENT PRODUCT IS PRODUCED WHICH CONFORMS TO ALL COMPANY/FRANCHISE STANDARDS.
SUPERVISE HUMAN RESOURCES IN THE PRODUCTION AND PREPARATION AREAS OF THE KITCHEN IN ORDER TO ATTRACT, RETAIN AND MOTIVATE THE EMPLOYEES WHILE PROVIDING A SAFE WORK ENVIRONMENT; INTERVIEW, SCHEDULE, TRAIN, DEVELOP, EMPOWER, COACH AND COUNSEL, RESOLVE PROBLEMS, PROVIDE OPEN COMMUNICATION, RECOMMEND AND CONDUCT PERFORMANCE AND SALARY REVIEWS, RECOMMEND DISCIPLINE, AS APPROPRIATE.
MONITOR AND CONTROL THE MAINTENANCE/SANITATION OF THE KITCHEN AND EQUIPMENT TO ENSURE A HEALTHY, SAFE WORK ENVIRONMENT WHICH MEETS/EXCEEDS FEDERAL, STATE, CORPORATE AND FRANCHISE STANDARDS AND REGULATIONS.
MONITOR AND CONTROL ALL LABOR AND FOOD COSTS THROUGH SCHEDULING, TRAINING AND SUPERVISING THE PRODUCTION OF THE FOOD TO ENSURE BUDGETS ARE MET/EXCEEDED WHILE QUALITY IS MAINTAINED/IMPROVED.
ASSIST IN THE CREATION AND PLANNING OF MENUS AND DAILY SPECIALS; IMPLEMENT THE NECESSARY PRODUCTION CHANGES TO ATTRACT NEW BUSINESS AND ENSURE CURRENT GUEST SATISFACTION.
PERFORM SPECIAL PROJECTS AND OTHER RESPONSIBILITIES AS ASSIGNED.