Sous Chef - Bobs Steak & Chop House

Omni Hotels & Resorts•Fort Worth, TX

5d•Onsite

About The Position

To provide technical and administrative assistance to the Executive Chef and ensure efficient, effective operation of the kitchen and food production outlets.

Requirements

Required 1-2 years of management experience (high volume fine dining steak house experience highly preferred)

Responsibilities

Check staffing, uniforms, daily production sheets, check production for next day prep, check quality of sauces and product. Train associates on menu items and consistently during peak business, insure premeal held daily, cleanliness and daily specials and consistent plate presentation on all times.
Check staffing, uniforms, daily production sheets, check production for lunch, next day prep, check quality of sauces. Train associates on menu items, and consistency, to insure premeal is held daily, cleanliness, daily specials and consistent plate presentation of all items.
Check staffing and uniform, daily production sheets, check production for sauces, soups, stocks and blue plate specials, check quality and consistency of product. Train associate on all items, insure cleanliness and sanitation of production box.
Check with Executive Chef weekly and daily on necessary soups, stocks, bases needed to fully operate banquet production.
Sous Chef is also responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for overall operation.
Sous Chef is also responsible for cost controls, menu planning along with the Executive Chef.
Ensure coordination of butcher shop, garde manager and banquets all specified food on time and to right area.
Monthly training class with your immediate associates.
Know location of grease disposal area and grease disposal procedures
Utilize proper recycling procedures and trash disposal
Adhere to hotel standards of procurement, storage, and off-property pass procedures.