Sous Chef

DRIFTWOOD HOSPITALITY MANAGEMENT•Novi, MI

1d•Onsite

About The Position

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY Supporting the Culinary team to consistently execute at a high level, develop and implement creative menus for outlets and catering focusing on driving revenues, using local and seasonal inspired items when appropriate, create thoughtful presentations showcasing foods . Develop and mentor kitchen team, oversee all kitchen operations that include procurement, production, preparation and presentation, develop recipes and cost controls, plating specifications, line checks, production schedules, cleaning duties for the hotels in a safe and sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Requirements

Experienced in high volume catering with hotel top brands and fine dining
Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service.
Current on all culinary trends and active in the furthering of his/her own culinary development
Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals.
Proven financial planning skills with the ability to analyze date and trends and implement strategies for improvement.
Experience and comfort with television and other media promotional venues.
Computer literate.

Responsibilities

Consistently offers professional, engaging and friendly service
Oversee daily operations of the Kitchen department, including the following culinary areas: Banquets, Outlets, In Room Dining, Staff Cafeteria and Stewarding
Role models our service promises and ensures all reporting departments have a keen focus on delivery of our service essentials.
Maintain food and beverage standards through the use of standardized food recipes and safe food handling practices.
Optimize the profitability levels through consistent monitoring of inventory levels, food cost controls and the strategic and innovative promotional initiatives and regular assessment of the food product versus value perceived.
Use Driftwood’s labor management tools to set and monitor staffing levels and productivity targets with the goal of ensuring a balance between service and profitability
Prepare weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands on support as required
Responsible for maintaining staffing levels through proactive recruiting.
Participate in the weekly operational meetings, including the Banquet Event review.
Ensure full compliance to Hotel operating controls and seek innovative ways to improve performance regularly
Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers
Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments
Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements
Personally respond to food-related feedback and ensure proper processes and reports are produced
Ensure that all kitchen equipment is in good working order and is properly maintained.