Opportunity: Junior Sous Chef

Supervise set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with established guest service and sustainability standards.

Sous Chef – Executive Sous Chef – Executive Chef

Essential Job Functions

• Train, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values.
• Inspect daily use records with the Executive Chef, Sous Chef, Kitchen Manager to ensure estimates are completed correctly and associates follow these estimates.
• Pull all food needed for daily production from the walk-in box and utilize all leftovers.
• Oversee the consistency of various preparations within the kitchen to ensure quality product and adherence to standard recipes.
• Prepares all food according to recipes, guidelines and standards set by theExecutive Chefor hotel standards.
• Ensures that all kitchen areas have proper level of par stocks and supplies according to daily production sheets (based on house count), daily menus and banquets events.
• Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations.
• Visually inspects, selects and uses only food items of the highest standard in the preparation of all menu items.
• Maintain and supervise good housekeeping practices in all areas of the kitchen. Turn in the daily cleaning checklist and strictly enforce the "clean as you go" policy.
• Inspect all work stations and ensure proper set-up for breakfast, lunch and/or dinner.
• Prepare daily production charts.
• Attend BEO meetings, Property Leadership meetings and other relevant F & B meetings.
• Attend associate meetings, offer suggestions on how to solve associate problems.
• Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
• Possess a general understanding of and be capable of processing purchase orders in accordance with the established budget guidelines.
• Oversee kitchen operations efficiently and effectively in the absence of the Executive Chef, Sous Chef, or Kitchen Manager by scheduling staff, reviewing payroll, and processing purchase orders in accordance with established budget guidelines.
• Perform other duties as requested by management.

Position Requirements

• High school diploma or equivalent required.
• Any combination of education, training, and/or experience which demonstrates ability to perform the required duties.
• Previous supervisory experience a plus.

Work Environment and Context

• Work schedule varies and will include working on holidays and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.

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