Sous Chef

DelMonte Hotel Group•Town of Pittsford, NY

31d•Onsite

About The Position

The DelMonte Hotel Group is seeking experienced and driven candidates to serve as a Sous Chef. This role plays a key part in ensuring a great guest and colleague experience. The company offers competitive compensation and benefits, a supportive work environment, and opportunities for professional development and advancement. Associates are encouraged to become part of the DelMonte Hotel Group family.

Requirements

2 to 4 years related experience in culinary or related professional area
Bachelor’s degree (B. A.) or equivalent from four-year college or university; or equivalent combination of education and experience.
Solid organizational, time-management and prioritization skills
Excellent communication skills and interpersonal skills
Ability to establish rapport with colleagues

Responsibilities

Direct, train and mentor all associates.
Assign duties and shifts to associates and observe performance to ensure adherence to hotel policies and established operating procedures.
Write and develop menus, feature offerings, usage records, quality standards and presentation standards in coordination with the Executive Chef.
Prepare and cook food according to standards and monitor food production of associates.
Ensure opening and closing procedures are completed per checklists.
Ensure compliance with food safety and handling policies and procedures, i.e., use dates, temperature of appliances and food.
Complete monthly food inventory in coordination with purchasing department.
Monitor food production, ordering, cost, quality and consistency to ensure budgeted food cost % and department profitability is achieved.
Assist at any and all stations in the kitchen as needed.
Ensure that same day or advance prep for any and all stations is complete.
Assist with coordination of the details of catering events with the appropriate management and staff.
Ensure all brand standards and initiatives are implemented and followed.
Attend staff meetings to discuss company policies and guest complaints, and to make recommendations to improve service and ensure more efficient operation.
Ensure effective departmental communication through logs, daily stand up meetings and monthly department meetings.
Perform a variety of administrative tasks including maintaining an accurate inventory of supplies, maintaining department budget, processing department payroll and handling any accounting and purchasing functions.
Maintain up to date records and files.
Provide information pertaining to hours and available services of the hotel, i.e. restaurant, lounge, room service.
Ensure the cleanliness of the Kitchen, storage rooms and surrounding areas.