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Sous Chef

4 months ago

Grand Rapids, United States Amway Grand Plaza Hotel Full time
Job DescriptionJob DescriptionFrom comfortably casual to lavishly appointed, AHC Hospitality represents a diverse array of hotels, restaurants, and resorts. Our team members provide exceptional experiences that delight our guests at every touchpoint. Whether hosting a meeting for several hundred, serving a table for two, or creating a beautiful space for our guests to enjoy, AHC Hospitality is full of opportunities for our guests, as well as our associates. We invest in supporting your growth and are a company who sees your success as our success. Choose a property that fits your personality: the Amway Grand Plaza, JW Marriott Grand Rapids, AC Hotel by Marriott, Courtyard by Marriott Downtown – and start your unstoppable career here.


This position is eligible for full benefits (medical, dental & vision), DailyPay, 401K, paid vacation, free downtown parking, free employee meals, hotel and restaurant discounts and more.

SUMMARY

The Sous Chef manages the daily operation of The Kitchen by Wolfgang Puck and The Kitchen Counter by Wolfgang Puck in tandem with the Executive Chef. The Sous Chef monitors kitchen(s) profitability and quality standards. Provides direction to line employees to improve the operations of the department. Assists with food production as needed


ESSENTIAL FUNCTIONS

• Prepares all food to WP and AGPH standards in both of the restaurant(s) and private dining

• Supervises the kitchen operations, food preparation, quality and staff job performance in the absence of the Executive Chef

• Follows CURIO by Hilton and AHC guest service standards

• Follows CURIO by Hilton and AHC handbook policies and standard operating procedures.

• Assists the restaurant Chef in maintaining all safety, security, sanitation, and cleanliness standards for the restaurant(s)

• Assists the Chef in achieving food, labor and other operating expense budget

• Ensures trash/recyclables are taken out. Follows our hotel green policies

• Ensure quality and level of service that the General Manager, Executive Chef and Guests expect is met or exceeded

• Ability to maintain a calm, professional demeanor even during periods of crisis or uncertainty

• Displays a positive, courteous and polite attitude, works well with others

• Any other additional responsibilities that may be asked by General Manager or Chef


DAILY RESPONSIBILITIES

• Demonstrate to Line staff how to properly prepare and store menu items

• Demonstrate to Prep staff and Butchers how to properly prepare and store food items

• Assist with administering, coordinating and distributing information to all kitchen employees

• Ensure a neat, clean, and safe working environment

• Ensure kitchen cleanliness and quality physical appearance of each kitchen

• Organize and maintain food storage, rotation and utilization

• Encourage and motivate employees

• Ensure guest satisfaction (i.e. food quality, production, presentation) and resolve guest complaints

• Taste and review food products on a daily basis to ensure quality and consistency with preparation and presentation

• Complete daily line checks, holding cooks accountable for their station set up.

• Work a cook station on the line when necessary.

• Maintain accurate paperwork for scheduling, payroll, Human Resources records and Purchasing

• Observe employee kitchen performance and adherence to established policies and procedures

• Assist with ordering both food and non-food products by completing Purchase Orders or Requisitions

• Assist with developing, implementing and maintaining new recipes, presentations and products

• Assist in job duties and responsibilities of kitchen employees when business dictates

• Performs other related duties as assigned or requested


QUALIFICATIONS

• A two-year degree from an accredited Culinary College or University is preferred

• 2+ years Culinary experience. Previous Culinary Management preferred

• An advanced display of cooking skills and techniques, excellent knife skills

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.


CERTIFICATES, LICENSES, REGISTRATIONS

• Serve Safe certification is preferred but not required


EDUCATION and/or EXPERIENCE

• High school diploma or equivalent preferred

• A two-year degree from an accredited Culinary College or University is preferred