Sous Chef - AM Shift - Woodlands

Davidson Hospitality Group•Adairsville, GA

23d•Onsite

About The Position

Accelerate your culinary career and join our team as a Sous Chef! We are seeking a passionate and creative individual who will collaborate with our talented culinary team to deliver exceptional dining experiences. The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection. We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now!

Requirements

Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting
Knowledge of a variety of culinary techniques and cuisines
Strong leadership skills with the ability to motivate and inspire a team
Excellent communication skills, both verbal and written
Ability to manage inventory, including ordering and receiving products
Ability to work in a fast-paced environment and handle multiple tasks simultaneously
Understanding of food safety and sanitation guidelines and regulations

Nice To Haves

College degree or certification in culinary field/hospitality field preferred

Responsibilities

Assist in obtaining financial goals.
Assist in the directing and correcting the presentation and portioning of food according to Davidson standards.
Assist in the responsibility to select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
Communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures.
Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.
Complete all assigned paperwork accurately and timely.
Complete daily food requisition and oversee specials utilizing and build up of overstock.
Keep in contact with banquet department to ensure quality and consistency.
Maintain work areas clean and organized.
Order food quantities and oversee production for banquet food operations with purchasing, banquet management and Executive Chef.
Participate in banquet functions from planning to preparation to dish up of function.
Report unsafe conditions immediately.
Assist in directing staff in sanitation and sanitary food handling.
Assist in scheduling staff according to business levels.
Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.
Maintain and monitor overtime, labor and food costs.
Perform in the capacity of any position supervised.
Prepare and train staff in use of working menus, recipe cards and photo standards.
Assist in conducting performance appraisals.
Attend all required meetings.
Other duties as assigned by supervisor.