What are the responsibilities and job description for the Chef de Cuisine / Executive Sous Chef position at NASHVILLE DOWNTOWN HOTEL LLC?
Position Overview: Manage the Culinary staff in the daily production, preparation and presentation of all food for the hotel’s restaurant in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
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Essential Job Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
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Qualifications, Job knowledge, Experience, Skills, Abilities:
- 4 Year College degree preferred in Hospitality or Culinary field
- 2 years of experience in Culinary/Management area
- Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
- Excellent communication skills, both verbally and in wring, to respond to guest requests and give direction to co-workers;
- Knowledge of all applicable federal, state and local health and safety regulations.
- Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
- Ability to work with all products and food ingredients involved.
- Ability to operate, clean and maintain all equipment required in job functions.
- Ability to plan and develop menus and recipes.
- Ability to ensure security of kitchen access, products and hotel property.
- Ability to operate with stress, time constraints, physical activity and continuous walking.
- Finger/hand dexterity in order to operate food machinery.
- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule
- Ability to perform accurate complex mathematical calculations
- Maintain professionalism at all times, demonstrating courtesy and respect to guests and co-workers
- Ability to manage and resolve conflicts and multitask
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, diplomacy to defuse anger, collect accurate information and resolve conflicts.
- Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
- Ability to access and accurately input information using a moderately complex computer system.
- Ability to observe and distinguish product quality by smell, taste, and appearance.