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Junior Sous Chef

2 months ago

Hot Springs, Virginia, United States Omni Hotels Full time
Job Description

Job Title: Junior Sous Chef

Job Summary:

We are seeking a highly skilled and motivated Junior Sous Chef to join our team at Omni Hotels. As a key member of our culinary team, you will be responsible for providing technical and administrative assistance to the Sous Chef and ensuring the effective operation of the kitchen and food production outlets.

Responsibilities:

  • Menu Development: Develop new menu items and concepts to enhance the dining experience for our guests.
  • Staff Training: Train and mentor kitchen staff to ensure they have the skills and knowledge needed to excel in their roles.
  • Inventory Management: Responsible for managing inventory levels and ensuring that all kitchen equipment and supplies are in good working order.
  • Sanitation and Organization: Direct and maintain the proper sanitation and organization of all kitchen facilities and equipment.
  • Food Safety: Ensure that all food products are labeled, dated, and rotated daily to maintain the highest standards of food safety.
  • Communication: Maintain good working relationships with Front of the House Manager and other departments to ensure seamless communication and collaboration.
  • Leadership: Conduct daily meetings with servers and kitchen staff to discuss menu additions, resolve operational concerns, and ensure that staff understand expectations and execute them accordingly.
  • Time Management: Teach associates to manage their time effectively to complete assigned tasks in a timely manner.
  • Requisitioning: Requisition necessary equipment from stewarding and ensure that all products are labeled, dated, and rotated daily.
  • Quality Control: Maintain and enforce food quality and visual appeal standards.
  • Hotel Specific Responsibilities:
    • Cooler Temperatures: Check that cooler temperatures are monitored and logged.
    • Temperature Logging: Check that associates are randomly checking temperatures and logging them correctly.

Requirements:

  • Certification: Unexpired certification in ServSafe.
  • Physical Demands: Ability to lift food cases and metros weighing up to 70 pounds, push and pull carts up to 500 pounds, and regularly move around the kitchen.
  • Visual and Hearing Demands: Critical vision to check quality, portion, and presence of food, and minimal hearing to hear equipment, timers, etc.

Working Environment:

The Junior Sous Chef will work in the interior of the hotel, in restaurant and kitchen areas, with exposure to humidity, steam, and extreme temperatures.

Chemical/Agents Used:

The Junior Sous Chef will be exposed to grease strip, bleach, grease cutter, and lime away.

Equipment Operation:

The Junior Sous Chef will operate deep fryer, broiler, stove, oven, steam table, tilt kettle, waffle iron, and flat top grill.