Prime 44 West Sous Chef

The Greenbrier Hotel•White Sulphur Springs, WV

78d•Onsite

About The Position

To consistently provide a flawless dining experience with exceptional food, exquisite presentations and superlative service. The selected candidate must be able to uphold the Greenbrier’s Vision as well as demonstrate the 12 Greenbrier values of safety, honesty, excellence, respect, empowerment, pride, teamwork, loyalty, commitment, cleanliness, responsibility and fairness.

Requirements

Minimum 5 years experience in food production in a high-volume operation such as The Greenbrier or similar location
Experience in a broad range of different dining operations and independent restaurants
West Virginia Food Handler’s Permit
Ability to work quickly and efficiently in a fast paced environment
Excellent Work Ethic
Good Time Management and Organizational Skills
Must be able to lead a highly motivated team
Must be able to read and follow menus and recipes
Have a eye for product control and quality of food
To train team to know what a good product is and how to be consistent
Proficient in all aspects of the pastry culinary arts and have a thorough knowledge of recipe and method for all restaurants and banquets
Must be innovative and creative
Very little supervision provided
Ability to complete tasks unsupervised
Ability to take initiative and ownership to provide the best service for our guests
Positive attitude
Team Player
Take direction and feedback well
Self starter
Production/Quality oriented
Good time management skills

Responsibilities

To provide our guests with an outstanding and unique food experience
To provide leadership and direction in the production of all food items in assigned areas
To assign or delegate work as appropriate to ensure that food production is performed to the benchmarked superior standards in accordance with all recipes and methods
To oversee the production of all food and to coordinate the execution of all food
Benchmark ever increasing standards of food and food production
The development of seasonal dishes and seasonal menus and the implementation of all processes and procedures to ensure consistency (i.e. recipe development, photographs, production lists, ordering specifications, yield data, etc.)
To take all necessary steps to provide our guest with a Greenbrier experience
The organization, sanitation, care and maintenance of all kitchen equipment (cooking equipment, storage, refrigeration, small wares, work surfaces, floors, shelving, etc) in areas of responsibility
The development, supervision and implementation of safe, sanitary, and efficient work habits of all line personnel
The development of positive work environment and team spirit
Gathers relevant information and facts to analyze issues
Arrives at sound conclusions based upon analysis
Makes timely, fact-based, and accurate decisions
Includes others in problem solving efforts when needed
Evaluates pros and cons of a decision and uses these to make decisions to improve business performance
Makes decisions and sets priorities on the basis of a solid problem solving model
Demonstrates openness to new ideas
Identifies new and better ways of doing things
Challenges status quo appropriately
Proactively supports and encourages needed change in the organization
Uses passion for improvement to push self and learn to do better
Drives organization to new levels of achievement
Anticipates the cultural or environment challenges that will likely be encountered
Treats others with respect
Is accepting of others of all backgrounds
Listens to others input, and values diverse perspectives
Acknowledges others’ efforts
Gives effective feedback and helps others succeed
Looks for ways to collaborate and involve others with interest in an issue
Discourages “we” versus “they” thinking
Prioritizes team success over individual gain
Builds relationships with key individuals and groups
Coaches and guides others in work tasks and overall work place safety
Works to improve customer service
Seeks to ensure that processes are aligned with customer needs as role allows in effort to improve customer service
Identifies, implements, and/or influences ways to improve processes that directly or indirectly impact customer
Anticipates and prevents problems
Anticipates guests needs and proactively develops strategies, products and services to meet those needs
Uses creative innovative measures to exceed guest expectation
Adds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement
Demonstrates a sense of urgency to accomplish goals
Delivers on commitments
Drives for results in a way consistent with core values
Plans and executes work effectively and efficiently
Sets high standards which are reflected in all aspects of his own professional behavior and expects consistent high performance from others
Gets results the right way
Develops action plans to achieve goals
Consistently behaves in accordance with company values and ethical principles
Shows consistency between words and actions
Demonstrates openness to feedback and willingness to grow and learn
Is confident and maintains composure even in stressful situations
Constructively confronts others openly and directly about performance
Sets the tone in a positive and progressive manner
Maintains and updates own technical knowledge and skills as determined important to the team
Shares skills and knowledge with others as needed to perform for and add value to the team or organization
Continually strives for improvement through situational experience and solicitation of feedback
Can handle advanced and unusual tasks
Responsibility for food and labor costs in area and the drive to control these costs
Ability to develop relation with co-workers
Ability to demonstrate tasks to co-workers
Ability to teach those under you by passing on your knowledge to co-workers and showing them how to be organized and work efficiently