Sous Chef

Normandy Farm Hotel/Blue Bell County Club•Blue Bell, PA

15h

About The Position

Normandy Farm Hotel & Conference Center is seeking a qualified individual who is interested in working in an upscale hospitality environment. An exemplary work ethic, meticulous attention to detail and a passion for providing superior customer service are necessary for all applicants. This is a full-time position to include a full benefits package Medical, Dental, Vision, STD, LTD, Paid time off, life insurance and 401k match. Must have open availability to work any given day of the week to include weekends and holidays. Manage the kitchen staff in the procurement, production, preparation and presentation of all 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 the daily production Working stations at times to include preparation, production and execution Monitor and control 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 Must have a genuine desire to lead the team in producing high quality products in a number of different concepts Maintain sufficient supplies of food and equipment Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation Work closely with the management concerning special arrangements Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance

Requirements

2+ years of experience as a Sous Chef
Must be legally authorized to work in the United States
Must speak English
Requires supervision/management skills
Ability to successfully coordinate staff and resources in a high volume, time sensitive environment
Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work
Must be able to work with and understand financial information and data, and basic arithmetic functions
Employment is subject to pre-employment drug screening and a background check.
Requires oral and written communication skills

Responsibilities

Manage the kitchen staff in the procurement, production, preparation and presentation of all 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 the daily production
Working stations at times to include preparation, production and execution
Monitor and control 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
Maintain sufficient supplies of food and equipment
Maximize guest satisfaction with food by providing the highest quality of product consistent with cost constraints
Monitor industry trends and recommend appropriate action to be taken to maintain competitive status and profitability of the operation
Work closely with the management concerning special arrangements
Keeps the culinary management team promptly and fully informed of all problems or unusual matters of significance