Sous Chef - Pastry Job at DoubleTree by Hilton Orlando at SeaWorld (Williamsburg)

Job Description

The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals for Williamsburg Lodge Culinary. Trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality and food costs. This position is responsible for the development and implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room, resulting in outstanding guest satisfaction, improved market share, increased covers, and revenues. Sous Chef must work in conjunction with the Guest Service managers and supervisors to ensure adherence to the policies, procedures and standards of conduct established by the Colonial Williamsburg Foundation. The Sous Chef Interacts on a daily basis with contemporaries in Chef positions across the Hospitality Group.

Job Responsibility

Insure that the culinary and utility staffs are performing to the established standards
Prepare foods correctly for service according to the standards of the specific dish, and the various meal periods
Accurately develops the proper quantities of product through use of station checklists and forecasting
Prepare all foods according to the POS system print out, while producing and executing the special request items to meet guest expectations
Creation and costing of breakfast, lunch and dinner menu's in accordance to the branding of the specific food outlets policies and procedures
Set the example, create and ensure kitchen standards are followed in a positive and professional manner
Ensure that the Chef de Partie and culinary staff are following through with the noted daily tasks
Effectively oversee that the expediting of breakfast, lunch or bunch and dinner shifts are being followed to standard
Demonstrate a proactive approach to managing large parties in the Dining room
Oversee production of all prep items ensuring recipe adherence, ticket times, and food production meet or exceed standard
Insure adherence to the recipe cards and plate presentation
Work in corporation with purchasing agent to insure the freshest and cost effective ingredients are present in the Restaurants
Pull, print, read and post BEO's from visual 1 for the Woodlands and the Lodge daily
Pull change log Monday thru Saturday and update all production sheets and BEO book with the updated information
Assist in supervising utility and receiving staff for cleanliness of storage and kitchen areas
Assist in making sure staff is scheduled appropriately
Ensure that food is properly ordered for the area of operations you are managing
Thoroughly understand and adhere to the Food Order Guides system of ordering food in the kitchen
Order according to established pars and forecasting
Properly rotate all food in storage utilizing the F.I.F.O. system
Accurately conduct monthly inventory
Accurately place orders for pastry and baked goods with the use of the ordering checklists
Communicate product levels to storeroom manager when subpar
Complete weekly spot inventories on high dollar items and communicate those findings to the Storeroom Supervisor to reconcile with perpetual inventories
Follow food safety and sanitation guidelines and ensure that staff understands and practices the same
Obtain and maintain a valid ServSafe® certification and manage to the standards of the ServSafe® criteria
Ensure all employees obtain and maintain food handler's certification from the Health Department
Supervise Daily detailed cleaning of the kitchens
Ensure sanitation throughout property including kitchen, dining rooms, and outdoor public areas
Insure that you and your direct reports have successfully completed all required Safety Training
Successfully complete Driver Safety Training and complete the process to become an approved driver before operating a company automobile
Fill out an incident report for all accidents that happen on your shift
Complete the incident follow-up form for each accident
Wear slip resistant shoe to prevent slips, trips and falls
Practice safety in the work place at all times
Troubleshoot and locate potential problems with the Kitchen facilities and equipment
Stay informed and current on all areas of Risk Management
Insure that the culinary Staff under your direction are clocking in and out accurately and according to the CW attendance policy
Be financially aware of the cost of food and cost of labor and effectively contribute to the control of both
Be aware and understand overtime and maintain practices to avoid accruing any
Ensure employee standards are consistent through documented, timely performance evaluations, training checklists and daily reviews, and discharges when necessary
Attends daily front of the house line ups to highlight specials and up selling techniques
Make sure quality and timeliness of food product maintained to that particular areas standards
Effectively communicate with co-workers and managers to maintain an efficient work space
Hold daily line-ups to inform the crew of the daily duties and tasks at hand
Effectively communicate to Cooks, Stewards and front of the house employees
Attend all meeting that have to do with the Hotels business needs and your specific areas
Effectively communicate menu changes, special events or any other changes that pertain to your specified units
Demonstrates teamwork within your direct work group as well and surrounding departments
Identify and act when assistance is needed under any circumstance
Assist in strategies to develop efficiencies with the work group to streamline production and labor
Take the initiative to step in and direct other to assist others in a collaborative effort
Work on all staffing plans for kitchen staff

Requirements

Culinary Degree and 5 years' experience accompanying professional managerial experience with the hotel and restaurant industries
Thorough knowledge of all aspects of Kitchen operations including thorough understanding of profit and loss management, marketing and management of Kitchen, knowledge of American regional cuisine, and menu development
Experienced in the development and administration of operating and capital budgets, manpower planning, purchasing, and control of operating equipment and sensitivity to design and refurbishing of restaurant and kitchen facilities
Progressive track record with deluxe hotel, resort and restaurant organizations
Proven record of culinary accomplishments
Functional experience in guest service, dining room, catering and back of the house management
Excellent leadership, communication and presentation skills
Gracious and approachable manner in dealing with guests and employees
Strong partnering and networking skills
Ability to develop and work as part of a team
Demonstrate a calm demeanor and positive attitude
Ability to read and analyze financial statements, develop annual operating budgets, forecast business levels, analyze food cost, understand and implement internal controls, conduct menu engineering analysis, forecast labor needs and adjust staffing

Nice to have

Previous experience in presenting training and development programs as well as administration of a union contract preferred
Must be willing to make a long-term commitment to the Resort, the management, and the culinary and Food and Beverage teams to establish and maintain a reputation for excellence in cuisines locally, regionally and nationally

What we offer

Beautiful historic setting
Competitive benefits for eligible employees include health insurance
pension plan
vision plan
medical and dependent care flexible spending accounts
Sick, vacation, and holiday pay
401(k) plan with a portion of contributions matched
life insurance
long-term disability
accidental death and dismemberment insurance
group travel accident insurance

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Sous Chef - Pastry

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