Sous Chef

1 month ago

Oklahoma City, United States Colcord Hotel Full time
Job DescriptionJob DescriptionDescription:SOUS CHEF
YOUR DREAM HOSPITALITY CAREER AWAITS AT FLINT RESTAURANT- COLCORD HOTEL, CURIO COLLECTION BY HILTON -IN BEAUTIFUL DOWNTOWN OKLAHOMA CITY

If you believe in the power of "thank you" and "I am happy to …," we want you to join our team Flint values great service and food. First impressions are the most lasting, and our mission is to ensure our guests are warmly welcomed and catered to at every point of contact. As a valued member of our team, you’ll help our guests create memorable experiences during their visit with us.

Housed in a historic building originally built in 1910, Flint is an upscale, casual restaurant featuring contemporary, American cuisine. Situated inside the Colcord Hotel, Curio Collection by Hilton and located in the heart of downtown OKC, we are at the center of all the action


Our success relies on hiring and advancing top talent. We have cultivated a rewarding and respectful work environment, where every member of our staff is encouraged to grow. Apply today


At Flint, you will have everything you need to succeed:

  • Competitive Wages
  • Paid Holidays
  • 401k with Employer Match
  • Portfolio-Wide Discounts
  • Employee Assistance Program
  • On-the-Job Training
  • Company Provided Downtown Parking
  • Paid Time-Off (Full-Time)
  • Affordable Health Care (Full-Time)
  • Life Insurance (Full-Time)

Reports to: Executive Chef/General Manager

Directs: Line Level Culinary Team & Stewards

Status: Exempt (Salary)


SUMMARY:

Assist Executive Chef and manage in his/her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs.


RESPONSIBILITIES:

• Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities.

• Assume the role of liaison between all departments within the culinary division and all other hotel departments.

• Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.

• Train and update kitchen employees regarding all applicable policies and procedures.

• Monitor food production, ordering, cost, and quality and consistency daily ensuring financial performance and control.

• Discuss daily food cost reports with key kitchen and F&B staff.

• Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.

• Troubleshoot unexpected or unusual situations in the kitchens.

• Frequently review finished products for quality prior to leaving kitchens.

• Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety, and sanitary conditions for back-of-the-house.

• Follows and enforces all applicable safety procedures specified for kitchen and food services areas.

• Organize and facilitate departmental meetings, training and goals setting.

• Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Displays an attitude of loyalty, dedication, confidentiality, and a willingness to cooperate with other team executives and staff.

• Remains always appropriately groomed per company grooming standards and wears the uniform provided.



Requirements:

QUALIFICATIONS & ATTRIBUTES:

• Proficient in the English language (bilingual a plus – Spanish)

• Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.

• Culinary education and/or appropriate level of on-the-job training and hotel culinary experience

• At least 3 years high-volume cooking experience

• In-depth skills and knowledge of all kitchen operations

• Proficient in general computer knowledge

• A true desire to exceed guest expectations in a fast-paced customer service environment

• Capable of producing a consistent product in a timely manner

• Strong leadership, organizational, interpersonal and communication skills involved in culinary training.

• Self-starter who brings solutions and new ideas.


PHYSICAL DEMANDS:

• Ability to work from a standing position for extended periods of time.

• Ability to perform reaching, stooping and/or crouching motions repeatedly.

• Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.

• Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.

• Must have the sense of smell and taste needed to ensure quality food preparation.


WORK ENVIRONMENT:

While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud.


REQUIRED PERSONAL PROTECTIVE EQUIPMENT:

Closed toe, non-canvas, and non-skid soled shoes.

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