Sous Chef - Kahler Grand Hotel

Responsibilities

• Direct the day to day operations of all areas of the kitchen including, and stewarding.
• Assign specific duties to all employees under supervision for efficient operation of kitchen.
• Select, train and supervise kitchen staff in the proper preparation of menu items.
• Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
• Aids to plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Prepares food according to specifications, works line, stations as needed.
• Maintain and monitor the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Aids in the implementation of menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves.
• Perform other duties as assigned by supervisor.

Qualifications

• Ability to multi-task.
• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction.
• Strong verbal and written communication skills.
• Strong customer service skills.
• Supervisory Responsibilities: Direct the day to day operations of all areas of the kitchen including outlets, banquets, and stewarding. Assign specific duties to all employees under supervision for efficient operation of kitchen. Select, train and supervise kitchen staff in the proper preparation of menu items.

Education And Experience

• High School Diploma required.
• College Degree in Culinary or Food Sciences preferred.
• Position requires 2 years previous Food & Beverage and supervisory experience, preferably in a hotel.

Physical Demands

• Lifting: Frequently 20 lbs.
• Bending: Frequently 0
• Twisting: Occasionally 0
• Push/Pull: Frequently 0
• Sitting: Occasionally 0
• Standing: Frequently 0
• Walking: Frequently 0
• Other: Never 0

Work Environment

• Professional Kitchen environment.

Compensation

• $53k - $55k annually based on qualifications and experience.

Benefits

• Competitive salary and performance-based bonuses.
• Relocation available.
• Comprehensive health, dental, and vision insurance.
• 401(k).
• Paid time off and holiday pay.
• Opportunities for professional development and career advancement.