Job Summary: Hotel Sous Chef
Are you a passionate and innovative culinary professional looking to take your career to the next level? Join our esteemed team at Crowne Plaza Hotel as a Sous Chef and play a key role in delivering exceptional dining experiences for our guests.
As a Sous Chef, you will work closely with our Executive Chef to oversee daily kitchen operations, ensuring the highest quality of food and service. You'll have the opportunity to showcase your creativity by developing new menu items, leading a talented team, and maintaining the highest standards of cleanliness and safety. Your expertise and leadership will contribute to the success of our culinary offerings, making Crowne Plaza Hotel a premier dining destination.
PRIMARY RESPONSIBILITIES:
1. Kitchen Operations:
- Assist the Executive Chef in managing all kitchen operations, ensuring smooth and efficient workflow.
- Oversee food preparation and cooking activities to ensure dishes are prepared to the highest standards.
- Monitor and enforce kitchen safety and sanitation practices to maintain a clean and safe working environment.
2. Menu Development:
- Collaborate with the Executive Chef to design and develop innovative and seasonal menu items.
- Test and refine recipes to ensure consistency and quality across all dishes.
- Stay updated on industry trends and incorporate new culinary techniques and ingredients into the menu.
3. Team Leadership:
- Supervise and train kitchen staff, including line cooks, prep cooks, and dishwashers.
- Foster a positive and productive work environment, promoting teamwork and high morale.
- Conduct regular performance evaluations and provide constructive feedback to team members.
4. Quality Control:
- Ensure that all dishes are prepared and presented according to the hotel's standards and guest expectations.
- Conduct regular quality checks on ingredients, preparation methods, and finished dishes.
- Address any issues related to food quality or presentation promptly and effectively.
5. Inventory and Cost Management:
- Manage inventory levels and order supplies as needed to maintain adequate stock without over-purchasing.
- Monitor food costs and implement cost control measures to stay within budget.
- Minimize waste by ensuring proper storage and utilization of ingredients.
6. Administrative Duties:
- Assist with scheduling and staffing to ensure adequate coverage during all shifts.
- Participate in budget planning and financial reporting as needed.
- Maintain accurate records of kitchen operations, including inventory, staff schedules, and recipe documentation.
7. Event Coordination:
- Assist in planning and executing special events, banquets, and catering services.
- Coordinate with other departments to ensure seamless service during events.
If you're ready to bring your culinary skills and leadership to our team, we invite you to apply for the Sous Chef position at Crowne Plaza Hotel. Elevate your career and be part of an exceptional culinary journey with us.
Qualifications:
· Minimum 2 to 3 years experience in hotel/resort or high volume restaurant.
· Must possess strong culinary skills in both hot and cold preparations.
· Strong communication and leadership skills to be able to lead, direct and develop culinary associates.
· Skills in understanding food costs, scheduling, purchasing, labor cost control, presentation, food safety and sanitation, essential.
· Flexibility to work a varied schedule of mornings, nights, weekends, and holidays required.
· Motivate and develop staff.
Job Type: Full-time
Pay: $80,000.00 - $85,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Food provided
- Health insurance
Experience level:
Pay rate:
Shift:
- Day shift
- Evening shift
- Morning shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Work setting:
- Casual dining restaurant
- Fine dining restaurant
Experience:
- Cooking: 2 years (Required)
Work Location: In person