Sous Chef

3 weeks ago

West Hollywood, United States Petit Ermitage Full time $67,000 - $70,000
Job DescriptionJob Description

PURPOSE OF POSITION: As a Sous Chef you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests. Your experience in managing various aspects of a kitchen will be reflective in positive Guest satisfaction and Colleague engagement results.

ESSENTIAL FUNCTIONS:

  • Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.

  • Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews.

  • Ensure the consistency in the preparation of all food items for Petit Ermitage menu according to the hotel recipes and standards.

  • Conduct daily shift briefings to kitchen colleagues.

  • Ensure all kitchen colleagues are aware of standards & expectations.

  • Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback.

  • Maintain and enhance the food products through creative menu development and presentation.

  • Have full knowledge of all menu items, daily features, and promotions.

  • Responsible for supplying a balanced family meal at the specified time.

  • Balance operational, administrative and Colleague needs.

  • Check prep levels, temperature, visual appeal, and flavor of all prepared food two times per shift.

  • Ensure proper staffing and scheduling in accordance to productivity guidelines.

  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.

  • Maintain a clean organized dry storage, freezer and walk in.

  • Ensure that all cooks and prep cooks utilize (FIFO) while placing items in or taking items out of the walk in or dry storage area.

  • Assist cooks with preparation of stations to ensure the highest quality of food is served daily.

  • Ensure a vegan selection of daily soup is available for lunch and dinner service.

  • Follow kitchen policies, procedures, and service standards.

  • Follow all safety and sanitation policies when handling food and beverage.

  • Other duties may be assigned.


JOB REQUIREMENTS:


Education and/or Experience--

  • Prior experience required. Depending on the role degree may be required. Food & Beverage Experience preferred.

Language Skills—

  • Ability communicates effectively and professionally with other departments, guests, and others in English.
  • Knowledge of other languages is a plus.
  • Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Physical Ability—

  • Regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
  • Moving about the kitchen.
  • Handling food, objects, products, and utensils.
  • Required to use hands to finger, handle, or feel objects.
  • Regularly required to stand, walk, and talk or hear, bending, stooping, and kneeling.
  • Must be able to stand for 8+ hours per day.

Other—

  • Must be able to work nights, weekends/holidays.
  • Must have a strong attention to detail.
  • Must be able to communication effectively.
  • Must have CA Food handling certificate.
  • Previous leadership experience in the culinary field required.
  • Diploma Certification in a Culinary disciplines an asset.
  • Computer literate in Microsoft Window applications an asset.
  • Strong interpersonal and problem-solving abilities.
  • Communication skills are utilized a significant amount of time when interacting with other; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel.
  • Monitor and control staffing levels to minimize cost and increase productivity Problem solving, reasoning, motivating, organizational and training abilities are used often.
  • Highly responsible & reliable.
  • Ability to work cohesively with fellow colleagues as part of a team.

(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

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