New! Sous Chef at the Alloy a DoubleTree by Hilton Hotel

Concord Hospitality Enterprises•Upper Merion Township, PA

3d•$26 - $32•Onsite

About The Position

This is a new and exciting opportunity to join our thriving culinary team! The Alloy a DoubleTree by Hilton is now hiring a Sous Chef (overtime eligible manager). This role has a salary range that goes from $25.73-$31.78 per hour plus overtime. Great Opportunity to bring your culinary skills to one of North America’s fastest growing hospitality companies – Concord Hospitality Enterprises. This position of hotel Sous Chef means you’ll be tempting the palettes of our guests with your attention to detail in presentation, quality, and safe serving temperatures. The right candidate will be organized and have a great attention to detail and the must possess the ability to quickly and authoritatively problem solve and delegate responsibilities to grow others . They must also be able to use their considerable experience as a resource to effectively coach and mentor others on the culinary team. The right candidate must strive for perfection while, at the same time, understanding that it is impossible to achieve. He/ She will find an opportunity for professional growth and development in an environment that believes communication and organization are the keys to running a successful kitchen. Job Summary: To oversee every function of the Banquet Kitchen and to please the guests by producing the best food with the required culinary skills.

Requirements

Organized
Great attention to detail
Ability to quickly and authoritatively problem solve and delegate responsibilities
Ability to use considerable experience as a resource to effectively coach and mentor others on the culinary team
Strive for perfection
Understanding that it is impossible to achieve perfection
Communication and organization are the keys to running a successful kitchen.

Responsibilities

Trains all associates in the Kitchen how to perform their job duties to the best of their ability.
Writes schedules, evaluates and directs all personnel in the Kitchen.
Keeps open verbal and written communication between the management and associates.
Writes and presents disciplinary action as needed.
Provides associates with the tools and equipment they need to do their jobs.
Takes immediate action on problems that are encountered in the kitchen.
Participates in the monthly department meetings, weekly staff meetings, weekly kitchen meetings, and monthly kitchen inventory.
Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner.
Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation.
Supervises the entire Kitchen staff and sanitation associates by providing supervisory guidance, aid, and counsel.
Maintains all use records, roast meat charts, recipe cards, etc., at all times.
Prepares recipe cards and picture presentation of all menu items.
Ensures payroll hours are submitted to the Human Resources Department in a timely manner.
Consistently is aware of all areas of banquet production and plating. Never neglects one area for another.
Assures that sufficient supplies of necessary service equipment are available and maintained at all times.
Ensures proper staffing of Kitchen for adequate coverage without man-hours being wasted.
Physically tastes each steamed item; soup, sauce, salad dressing, vegetables, etc., to assure maximum quality and consistency. This must be done for all meal periods.
Ensures that adequate preparation is done for all meal periods, avoiding waste through preparation.
Ensures that approved recipes are followed at all times without deviation.
Ensures that standards pertaining to storage, rotation, and production are followed at all times.
Ensures that all banquets are properly prepared and serviced; timely, portioning, and quality are most important.
Ensures that proper communication takes place between banquets and the kitchen.
Communicates any problem area with recommended alternatives to the Director of Sales and Catering and the Food and Beverage Manager for discussion and possible solution.
Communicates daily with Sous Chefs to assure smooth continuous operation.
Ensures sanitation standards are maintained in all areas (i.e. walk-ins, freezers, kitchen proper, and equipment).
Ensures that prescribed cleaning schedules are followed and maintained at all times.
Adheres to the corporate procurement programs via Purchasing Concepts.
Assists in the responsibility for the review and accomplishment of cost goals in the area of food cost, banquet kitchen labor, and related expenses. This includes following all budget procedures.
Promotes a positive employee relation’s climate by following and adhering to Human Resource policies and procedures; timely reviews, recruitment as needed, disciplinary action and terminations.
Provides for a safe work environment by following all safety and security procedures and rules.
Memorizes food recipes and food preparation instructions.
Learns, understands, and knows how to operate all kitchen equipment.
Learns, understands, and refers to the Standard Operating Procedures.
Submits banquet summary sheet to the Accounting Department in a timely manner.
Evaluates staff performance on a 90 day, and annual basis.
Conducts his/her self to reflect the high standards of professionalism within the Concord Hospitality organization.