Job Details
Level
Experienced
Job Location
Cescaphe Limited - Philadelphia, PA
Education Level
Associates degree or equivalent college
Salary Range
$45,000.00 - $65,000.00 Salary/year
Job Shift
Any
Job Category
Hospitality - Hotel
Description
The passion for Great Food. The love of Family. The excitement of Community.
We are looking for a talented Sous Chef to join Philadelphia's premier wedding & event brand. Here in our kitchen, we are learners, teachers, and leaders of wonderful culinary pursuits and we are excited to learn what you have to bring to the table.
The Sous Chef is the assistant kitchen manager and is responsible for the award-winning venue in which he/she is working. They are charged with assisting in the overall management of the venue kitchen including, but not limited to, ordering food, managing kitchen employees, managing workflow, and providing oversight to all food production within that venue. Each team member is expected to assist when and where necessary to ensure flawless execution. We are proud of the teamwork philosophy we have built at our company, and, thus, team members are expected to perform other duties to meet business needs, when and where necessary.
The right candidate will be offered a competitive industry salary, with opportunity for an encouraging bonus structure that rewards exemplary performance. In addition to competitive salary & bonus opportunity, full-time employees enjoy a full package of incredible benefits, including but not limited to 401k and company match, health/dental/eye insurance, PTO, and flexible spending accounts. We look forward to hiring a bright candidate who is dedicated to the event industry and hungry for career advancement. Weekends are a must.
Apply above and join us!
Qualifications
Education: 3 or more years of experience, ideally in a commercial kitchen
Certificates/Licenses: ServSafe certification a plus
Freedom from illegal use of drugs and freedom from use and effects of use of drugs and alcohol in the workplace.
Product

• Reviews and compares protein counts to production board for accuracy.
• Ensures all day of items (i.e. cake, ice, seafood, sushi) are present and delivered in good condition.
• Closely monitors preparation and production of food items; checks for accuracy of food stations.
• Consistently checks that recipes are being used and properly followed.
• Oversees overall food safety and sanitation in the kitchen; ensures proper food storage hierarchy and rules are applied and adhered to.
• Ensures food displays are aesthetically attractive and meets CEG specifications.
• Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality.
• Meets productivity standards; strives to increase productivity in self and direct reports.
• Displays passion and optimism for craft.
• Adheres to all job relevant manuals, checklists, and standard operating procedures.

Cost Control

• Minimizes waste; treats food with respect and care; makes sure food is handled in a way that maximizes freshness and shelf life.
• Keeps walk-ins organized and free of extraneous items; all unused or unnecessary items are returned to commissary in timely manner.
• Records and reports waste.

Guest Relations/Customer Service

• Responds promptly to customer needs; attentively answers to requests for service and assistance.
• Treats guests with care and respect at all times.

Inventory and Equipment Usage

• Reviews all specification sheets and identifies special needs and requests for event.
• Ensures all equipment is in proper working order before event.
• Oversees maintenance of all food storage areas in a neat, clean and organized manner.
• Observes, models and enforces safety and sanitation procedures; reports potentially unsafe conditions; uses equipment and materials properly.
• Requests any outstanding items from commissary immediately.

Teamwork

• Establishes and maintains effective relations; exhibits tact and consideration for others.
• Offers assistance and support to co-workers; works cooperatively in group situations; works actively to resolve conflicts.
• Balances team and individual responsibilities; exhibits objectivity and openness to others' views; puts success of team above own interests.

Personnel Administration and Management Interaction

• Maintains and promotes strong working relationship with all department managers.
• Ensures team members are following duties checklist and timeline; monitors each set up duty for timely completion to ensure all stations are properly set for the event start time.
• Actively participates in culinary meetings.
• Documents team member incidents and documents all disciplinary actions.
• Upholds and reinforces standard operating procedures and standards of customer service.
• Assembles team for dinner line-up; facilitates breakdown of dinner and set up of dessert.
• Communicates with Event Manager and Matre d' to ensure smooth transition from any changes in service that an event requires.

Communication and Professionalism

• Consistently adheres to and promotes CEG Mission Statement and Core Values.
• Expresses ideas and thoughts verbally and in written form.
• Exhibits good listening and comprehension.
• Able to read and interpret written information.
• Adapts to changes in the work environment; able to deal with frequent change, delays, or unexpected events.
• Consistently arrives for work and is on time, ensuring work/shift is covered when absent.
• Undertakes self-development activities and seeks increased responsibilities.