Garde Manger | Sous Chef

Responsibilities

• Oversee production and assist with the preparation of food.
• Create and revise all basic recipes with Chef de Cuisine.
• Act as liaison with restaurant managers and serving staff.
• Monitor occupancy forecasts to minimize waste and spoilage.
• Arrange and organize culinary staff for outside catering and buffet attendance.
• Provide recipes, training, and experience to all staff to adhere to the quality standards of the department.
• Ensure all stations are properly set prior to service and make the necessary corrections if needed.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
• Schedule labor force and assign work for efficient use of equipment and personnel.
• Ensure compliance by all culinary personnel with Company and departmental rules, policies, and procedures.
• Plan, manage, and monitor work as well as hiring, communicating, coaching staff, and building relationships.
• Perform other related duties as assigned.

Requirements

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Knowledge of all kitchen equipment operations.
• Ability to establish and maintain an effective working relationship with management, staff, and guests.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

Qualifications

• High school education or equivalent.
• Culinary or apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.
• Two years supervisory experience preferred.