Fire & Ice Sous Chef

Prime, Inc.•Springfield, MO

4d•Onsite

About The Position

The Oasis Hotel & Convention Center is seeking career-driven individuals committed to providing a memorable experience to guests. Our award-winning hotel is a full-service property with 173 guest rooms and over 30,000 square feet of meeting and conference space. Within the Oasis, you will find Fire & Ice Restaurant & Bar, featuring Springfield’s only ice bar. The hotel is structured upon core values: Passion, Respect, Extreme Service, Family & Community, Innovation & Uniqueness, and Honesty & Integrity.

Requirements

Minimum of 2 years of restaurant experience.
Knowledgeable of Health Department requirements.
Excellent communication, guest service, and time management skills.
Ability to organize, plan ahead, and manage workload.
Ability to work calmly and effectively in a fast-paced and multi-tasked environment.
Must be dependable and energetic.
Must have previous line cook experience.
Must be flexible regarding scheduling as it is based on business demands.

Nice To Haves

Culinary Degree preferred

Responsibilities

Planning and directing food preparation in the kitchen.
Achieving food and labor cost goals in conjunction with the Executive Chef.
Assuming responsibility for the kitchen in the absence of the Executive Chef.
Maintaining consistency of all menu items.
Maintaining the highest standards of hygiene and professionalism.
Assisting in the management of the kitchen during the absence of the Executive Chef.
Conducting daily line inspections.
Maintaining and enforcing ticket times.
Communicating prep needs to the BOH staff.
Continuously monitoring for food waste.
Maintaining the cleanliness of the kitchen.
Ensuring that asks given by the Executive Chef are completed in a timely manner.
Maintaining an open line of communication with the Executive Chef and other Sous Chefs.
Assisting in the prep for lunch and dinner service.
Handling, storing, and rotating product properly.
Enforcing the use of safe and hygienic food handling practices.
Ensuring Health Department laws and regulations are being followed.
Training cooks on the fundamentals of cooking on a daily basis.
Butchering of fresh fish and proteins.
Assisting in the creation and pricing of the seasonal menu.
Placing food and supply orders and ensuring deliveries are properly checked in and stored correctly.
Having a firm understanding of all stations.
Running both inside and outside expo.
Maintaining budgeted food and labor costs.
Other duties as assigned by the Executive Chef.