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Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Job Responsibility:
Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Works with team to improve guest and employee satisfaction while maintaining the operating budget
Must ensure sanitation and food standards are achieved
Develops and trains team to improve results
Requirements:
High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area
Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu
Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Plans and manages food quantities and plating requirements
Assists in developing daily and seasonal menu items
Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department)
Prepares and cooks foods of all types
Checks the quality of raw and cooked food products
Determines how food should be presented and creates decorative food displays
Supervises and coordinates activities of cooks and workers engaged in food preparation
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Supervises and manages restaurant kitchen employees
Ensures employees are cross-trained
Assumes duties of the Sous Chef in his/her absence
Assists Chef in daily line up and conducts in his/her absence
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals
Effectively investigates, reports and follows-up on employee accidents
Knows and implements company safety standards
Provides services that are above and beyond for customer satisfaction and retention
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers
Improves service by communicating and assisting individuals to understand guest needs
Handles guest problems and complaints
Interacts with guests to obtain feedback on product quality and service levels
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
Participates in training restaurant staff on menu items