Sous Chef | Banquets | Full Time
Amelia Island, FL, United States4w ago
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Key details
- Location
- Amelia Island, FL, United States
- Work style
- Onsite
- Level
- Mid level
- Experience
- 3–6 yrs
- Function
- Hospitality & Food service
- Focus area
- other
- Posted
- 4w ago
Skills
cookingquality controlsanitation
About the role
Overview:
The Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
Responsibilities:
Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from the point of departure to arrival.
Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
Maintain up to date knowledge of the local competitor’s food production and offerings.
Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
Conduct/attend all required department training and meetings.
Perform any other duties required by management.
Qualifications:
Candidate must have at least 3 years’ experience in a kitchen leadership capacity and excellent knowledge of current culinary trends.
Large convention hotel / high volume business experience strongly preferred.
Bachelor’s Degree or Equivalent.
Union environment experience preferred.
Must be competent in culinary creativity as demonstrated by cooking test.
Strong knowledge of food cost and inventories.
Must possess the ability to handle stressful and busy hotel operations.
Ability to always maintain a positive and professional demeanor and composure.
PERKS AND BENEFITS:
A culture of fun, inclusion, and growth
Complimentary meals
Health Insurance and matching 401(k) after one year
Generous Paid Time Off offered after 90 days
Performance-driven, ALL-IN culture
The Sous Chef is responsible for the management of all aspects of the culinary operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
Responsibilities:
Responsible for the day-to-day operation for assigned culinary area, to include efficient and effective running of all the kitchen and food production outlets, ensuring operating costs are minimized.
Supervise the kitchen sanitation operation and timing of service out of the kitchen and into all outlet areas. Ensures prompt delivery and quality control from the point of departure to arrival.
Ensure compliance with health, safety, and sanitation awareness standards. Prepare daily for health department and Ecosure inspections.
Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
Work with Executive Chef to plan and implement menu development. Produce current and creative dishes that speak to the hotel concepts.
Maintain up to date knowledge of the local competitor’s food production and offerings.
Assist in budgeting process. Control overheads and achieve budget throughout the year. Report all variances from budget with reason and recommend corrective action.
Conduct/attend all required department training and meetings.
Perform any other duties required by management.
Qualifications:
Candidate must have at least 3 years’ experience in a kitchen leadership capacity and excellent knowledge of current culinary trends.
Large convention hotel / high volume business experience strongly preferred.
Bachelor’s Degree or Equivalent.
Union environment experience preferred.
Must be competent in culinary creativity as demonstrated by cooking test.
Strong knowledge of food cost and inventories.
Must possess the ability to handle stressful and busy hotel operations.
Ability to always maintain a positive and professional demeanor and composure.
PERKS AND BENEFITS:
A culture of fun, inclusion, and growth
Complimentary meals
Health Insurance and matching 401(k) after one year
Generous Paid Time Off offered after 90 days
Performance-driven, ALL-IN culture