What are the responsibilities and job description for the Sous Chef position at The Stella Hotel, a Noble House Resort?
Description
Become part of a dynamic and energetic culinary team!! The Stella Hotel is in search of a talented Sous Chef, with experience designing and preparing upscale, farm to fork cuisine. We’re looking for a creative individual who is willing to participate in creating seasonal menus and designing new dishes, involving locally sourced ingredients. The successful candidate will assist in both culinary and administrative tasks while communicating with the rest of The Stella Managers. We’re looking for a professional who is dedicated to food quality and sets high standards for their output. Apply today if you can bring excellent culinary skill and high energy to this exciting opportunity.
- Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.
- Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
- Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
- Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
- Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
- Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
- Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
- Adheres to all applicable Standard Operating Procedures
Requirements
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
- Must be able to speak, read, write and understand the primary language(s) used in the workplace.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Most tasks are performed in a team environment with this associate acting as a team leader. There is minimal direct supervision
- Must possess basic computational ability.
- Must possess basic computer skills.
- Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
- Thorough working knowledge of hot and cold food preparation.
- Good working knowledge of accepted sanitation standards and applicable health codes.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
- Thorough knowledge of food products, standard recipes and proper preparation.
- Ability to supervise a staff and accomplish goals on a timely basis.
- Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.
- Extensive knowledge of the hotel, its services and facilities.
- Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, NLRA
Qualifications
High school or equivalent education required. Culinary or Apprenticeship Program preferred. Minimum of two years experience as a Sous Chef in a similar size operation.
Licenses or Certificates
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Salary : $50,000 - $52,500
