Sous Chef

2 months ago

San Francisco, California, United States Hyatt Centric Fisherman's Wharf San Francisco Full time
Job Summary

Hyatt Centric Fisherman's Wharf is looking for an aspiring Sous Chef to put our beautiful Brick & Beam restaurant on the highly competitive Fisherman's Wharf food scene. If you are creative, ambitious & hardworking, this is the perfect playground for you Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

ResponsibilitiesQualificationsTypically requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant.
Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff.
Possesses comprehensive knowledge of subject matter.
Provides leadership coaching and/or mentoring to kitchen staff.
Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing.
Ability to work a flexible schedule, including mornings, nights, weekends and holidays.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful high pressure situations.
Must be effective in handling problems in the workplace and solving problems as necessary.
Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
Must be able to work with and understand financial information and data and basic arithmetic functions.
Must maintain composure and objectivity while under pressure.
ResponsibilitiesProduces innovative and diversified menus that reflect the restaurant's overall vision.
Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.
Designs aesthetic plating presentations.
Ensures that hygiene and food safety requirements are met.
Maintains kitchen inventory and assigned budget.
Approach all encounters with guests and employees in a friendly service oriented manner.
Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
Maintain a friendly and warm demeanor at all times.
Create menus and food presentation.
Address and resolve all customer problems in an efficient and effective manner.
Perform spot checks for menu accuracy and taste.
Minimize spoilage waste and over production.
Monitor all Banquet and Catering activity.
Maintain all kitchen inventories.
Expedite peak meal periods by maintaining a 'hands on' approach.
Works within monthly set food cost budget adjust food requisitions and controls waste
Review food sales for accuracy daily.
Perform any other duties as requested by the General Manager.
Source: Hospitality Online

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