Sous Chef | Salary

Overview:Be able to lead the culinary team helping with both Banquets and Restaurant operations. This critical member of our culinary team is responsible for the efficient and effective operation of the kitchens and food :Manage the daily production preparation and presentation of all food for the hotels restaurant and Banquets to ensure a high-quality consistent product that conforms to all Omni associates in scheduling training developing coaching/counseling and conducting reviews. Also focus on attracting interviewing retaining and motivating the associates while providing a safe work inspect all food service sections during service time to ensure that the correct standards are analyze and control all labor and food costs; prepare the appropriate reports charts and schedules to ensure budgets are met or exceeded while maintaining or improving with the Resort Executive Chef in the creation costing and implementation of to step in and lead/assist in leadership positions in multiple kitchens. (Resort Outlets & Banquets). CDC possesses strong communication skills in both verbal and written capacities to ensure Passover notes are thorough and detailed whether or not the area leader is present while assisting in other areas of the operation. Able to communicate effectively in multiple departments/roles as well as guest-facing meetings that may include PRE CONS tastings and site visits. Meets deadlines set by department heads while keeping the hourly team informed of key dates and events across the of staff according to budget and business forecast. Able to assist in critiquing the monthly P&L based on business proper sanitation and maintenance of all kitchen facilities and withEcoSure& health code standards for that all kitchen equipment is in good working proper maintenance of all walk-in coolers (rotation of food products and cleanliness).Advise the resort executive chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienethroughout the guest satisfaction by running day-to-day operations smoothly and maintain control of purchasing and receiving closely with the storeroom manager and food and beverage controller to establish and maintain control over purchasing and receiving test andevaluate products for quality paying particular attention toyield/holding qualities/market price/wastage usage of expectations and ensures that staff understand them and execute them within the proper support and leadership to accomplish our Medallia food quality scoreChecks and controls sign-in and sign-out procedures for kitchen any other job-related duties as :The candidate is required to have at least 2 years of culinary management experience in an upscale full-service five Diamond Kitchen Customer Service prior admin experience education and/or culinary degree of Microsoft Word Excel Delphi or similar programs requiredUse a computer to access Kronos Birch Street and MedalliaInteract with guests during tastings and special creative in creating menus while maintaining the bottom lineServe Safe-certified food manager; applicable food safety certifications positive energetic communication skills written and organizational skills to work a flexible schedule to include nights weekends and holidays.