Sous Chef NE
About The Position
We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef. This individual must have extensive experience working in a high-volume professional kitchen and be a college graduate in the culinary arts. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily 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. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you!
Requirements
- Extensive experience working in a high-volume professional kitchen
- College graduate in the culinary arts
- Creative, motivated, and a passionate hands-on leader in the kitchen
- Proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant
- Responds in a professional and courteous manner to guests and team
- Enjoys being a teacher of the culinary arts supporting their team both personally and professionally
Responsibilities
- Attract, retain, and motivate the best culinary talent
- Act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets
- Perform any function within the culinary department (cook, steward etc)
- Conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed
- Conduct daily meetings with the team to ensure their preparation, communicating all pertinent information
- Attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team
- Be the example that the culinary team follows
- Manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation
- Have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency
- Work with the culinary team to ensure prep sheets are updated and being properly used daily
- Guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service
- Assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
