Sous Chef

Silver Ventures LLC•San Antonio, TX

24d•Onsite

About The Position

The sous chef position will work ala carte breakfast, lunch, dinner and banquets. Responsible for all breakfast, lunch, and dinner production and staff meals. Assist in maintaining smooth operations of the kitchen, ensures food is prepared according to and exceeding specifications; assist in training line staff to the hotel and kitchen standards. Responsible for all kitchen operations in the absence of Executive Chef.

Requirements

High school or equivalent graduation.
Long term work experience in established hotels, resorts, free standing restaurants required.
Understanding of the Mission, Culture and Values.
Serve Safe certified
Superior knife skills
Computer skills, fluent use of Word, Excel, Outlook programs
Butchery skills and experience with various proteins
Able to taste and balance flavors
Required to work a flexible schedule based on business levels
Common sense, approaching tasks with the mentality of a chef, a guest and the owner.
Consistently innovate and bring new ideas to the team.
Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner.
Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition to supervisors; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

Nice To Haves

College education not required.

Responsibilities

Responsible for all culinary operations at The Hotel Emma.
Works morning ala carte breakfast, lunch and dinner, supervise staff meal and assist production of all banquets.
Responsible for efficient food and labor cost, efficient product usage, market cost of products. Expedite breakfast, lunch, private dining, pool, dinner and assist banquets.
Responsible for overseeing equipment maintenance and safety in all food service areas.
Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.
Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for equipment.
Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.
Responsible for all areas of stewarding to include loading dock, dish station, and equipment storeroom.
Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed.
Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates, labels and quality of all areas of food service.
Communicate with all food and beverage managers on all issues and activity.
Oversees and participates in food production of banquets and restaurant food. Check all mise en plas sheets for stations and banquet prep, assists in all areas so nothing falls behind.
Able to expedite multiple banquets and line functions.
Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.
Works with staff on mise en plas quantity and checks each station for completion and quality prior to service.
Able to develop recipes, food cost analysis and menu development.
Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established.
Responds to shift coverage either morning breakfast cook or restaurant line when needed.
Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development.
Competent with Microsoft Word, Excel, Vantage ADP and Outlook programs.
Fluent in all areas of food safety and health department as determined by the Texas Department of Health, San Antonio Metro Health/Food Safety and ServeSafe.
Daily presence in lobby for morning coffee hour or wine hour pending shift. Guest engagement is a must.