Sub Sous Chef

HEI Hotels and Resorts•New York, NY

1d•Onsite

About The Position

The Westin New York Grand Central invites individuals to join their team, emphasizing a culture where employees are empowered by career growth opportunities in a people-first environment, working together to enhance the well-being of guests, communities, and each other. The company fosters team spirit through Monthly Town Hall Celebrations and provides complimentary breakfast, lunch, and dinner during all shifts for rejuvenation. They seek dynamic, positive, adaptable, and intuitive individuals with a genuine interest in the well-being of others. The organization is dedicated to building a diverse and inclusive workplace and encourages applicants, including those with U.S. military experience, even if their qualifications don't perfectly align with every requirement. The Sub Sous Chef role involves preparing food of consistent quality and assisting in various kitchen functions.

Requirements

Finger/hand dexterity in order to operate food machinery with or without reasonable accommodation.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule with or without reasonable accommodation.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Nice To Haves

Hotel experience preferred.

Responsibilities

Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
Date all food containers and rotate as per HEI Hotels and Resorts standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per HEI Hotels and Resorts standards.
Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.