Sous Chef Restaurant
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Job Location:
Boston, NH - USA
Monthly Salary:
Not Disclosed
Posted on:
7 days ago
Vacancies:
1 Vacancy
Job Summary
The Sous Chef must supervise all phases of receiving storing preparing producing service and sanitation as dictated by hotel restaurants banquets and the employee cafeteria to ensure a high-quality product.
The Sous Chef is expected to maintain quality product consistency food and labor cost controls and employee relations. This is to be achieved through the delegation of work to all kitchen personnel.
- Approach all encounters with guests and employees in a friendly service-oriented manner.
- Maintain regular attendance in compliance with Fairmont Standards as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming which include wearing the proper uniform while working.
- Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
- Supervise kitchen staff including training and scheduling
- Ensure that all food is prepared in the proper manner at the appropriate time per company specifications
- Prepare weekly food sales forecast
- Schedule kitchen employees according to business needs and forecasts.
- Assess food and labor costs to meet or exceed departmental objectives.
- Enforce cleanliness standards throughout kitchen
- Inspect all kitchen areas.
- Assist all chefs when needed.
- Take an active role in all menu change considerations
- Consult with other chefs on special menus presentation and pricing.
- Coach counsel and mentor assistant chefs and cooks
- Conduct periodic sanitation meetings
- Attend F& B meeting safety meeting and hotel staff meeting in lieu of the Executive Chef
- Issue portion control foods to outlets.
- Cut meat poultry and seafood according to business demand
Qualifications :
- Culinary degree and at least 4 years of progressive experience in a hotel or a related field.
- Kitchen cutlery
- Automatic slicers
- Buffalo chopper
- Blenders
- Band saw
- Meat grinder
- Gas fired cooking equipment
- Steam kettles
- Electric griddles
- Deep fat fryers
- Ovens
- Tilt fryers
- Toaster
- Scales
- Can openers
- Carter Hoffman
- Long hours sometimes may be required.
- Medium work Exerting up to 50 pounds of force occasionally and/or 20 pounds of force constantly to lift carry push pull or otherwise move objects.
- Must be able to convey information and ideas clearly.
- Must be able to evaluate and select among alternative courses of action quickly and accurately.
- Must work well in stressful high-pressure situations.
- Must maintain composure and objectivity under pressure.
- Must be effective at handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
- Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need.
- Must be effective at listening to understanding and clarifying the concerns and issues raised by coworkers and guests.
- Must be able to work with and understand financial information and data and basic arithmetic functions.
- Servsafe sanitation course
- Ice Carving tallow and sugar work
Additional Information :
A team devoted to service and accuracy as they work with team members from other departments in an environment where learning and growth are continual.
Remote Work :
No
Employment Type :
Full-time
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Cooking
- Cost Control
- Sanitation
- Knife Skills
About Company
As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... View more
