What are the responsibilities and job description for the Sous Chef position at Gateway Hotel & Conference Center?
The Gateway Hotel & Conference Center is looking for a Sous Chef to work in the Banquet side of the Kitchen. In this position you will lead the way in the preparation of menu items for Banquet events to the exacting standards and specifications set forth by the Executive Chef. The successful candidate will report directly to the Executive Sous or Chef to help fulfill our mission to enthusiastically deliver first class hospitality that exceeds guest expectations.
Essential Duties & Responsibilities
· Assist in the execution and design of our Banquet Menu.
· Lead team to the successful and timely execution of service.
· Organize line to optimize efficiency.
· Assign, coordinate and supervise the food production areas in both the Banquet and Restaurant prep areas.
· Ensure established documentation procedures, (Cooling temperature log, waste log, product need list, etc.), are adhered to.
· Empowered to quickly and responsibly resolve any service recovery issues that may arise.
· Maintain an organized (mise en place), clean & sanitary work area. Follow the “clean as you go” philosophy (lead by example!).
· Ensure all products are properly labeled, dated and rotated (FIFO) in accordance with Iowa Department of Inspections and Appeals (lead by example!).
· Assess food items daily to ensure they meet quality standards set forth by the Executive Chef, while fostering a culture within your team to do the same.
· Communicate with Chef, immediately, issues that may arise in relation to service, food quality, staffing (or general employee concerns), equipment or any general concerns that may impact guest satisfaction.
· Attend weekly kitchen management team meeting.
· Assist in monthly inventory.
· Maintain a positive and professional attitude and demeanor consistent with The Gateway Hotel Values.
· Demonstrate the attributes set forth in our Values: Honesty, Integrity, Enthusiastic, Positive Attitude, TEAMWORK, Caring for the Guest and Each Other, Professionalism, Sharing & Transparency – the good and the bad, Treat each other with Respect & Dignity, Always Learning, Work towards continuous improvement, Celebrate Cultural & Individual Diversity, HAVE FUN at Work!
· Other duties as assigned.
Requirements
- High school diploma or GED.
- Your experience matters: Consideration will be given to candidates that demonstrate they possess the knowledge and skill set to be successful in this position. You must have a minimum 2 years of experience as a Sous Chef or 3 years restaurant, hotel, country club (or similar venue) experience, with 2 years in a kitchen supervisory role.
- ServSafe (or equivalent) Food Manager Certification or ability to obtain within 6 months of hire.
- Weekend availability and scheduling flexibility are necessary.
- Excellent verbal communication and organizational skills.
- Must be able to execute assigned tasks in an accurate and timely manner (sense of urgency).
- Excellent understanding of the various cooking methods used in a professional kitchen, ingredients commonly used in a kitchen and kitchen equipment.
- Working knowledge of various basic computer software programs, e.g.: MS Office to include Word & Excel.
- Must be able to squat, lift and push 55lbs.
Preferred
- Culinary degree or current enrollment in a culinary program.
- Previous kitchen experience in a hotel, country club, event catering or similar venue.