PM Hotel Group
Sous Chef | Renaissance Baltimore Harborplace Hotel
PM Hotel Group, Baltimore, Maryland, United States, 21276
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Sous Chef | Renaissance Baltimore Harborplace Hotel
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PM Hotel Group 3 days ago Be among the first 25 applicants Join to apply for the
Sous Chef | Renaissance Baltimore Harborplace Hotel
role at
PM Hotel Group Get AI-powered advice on this job and more exclusive features. Job Summary
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel’s restaurant(s), banquets and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Summary
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel’s restaurant(s), banquets and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Summary Of Essential Job Functions
Assist Executive Chef with personnel functions as directed, e.g. interviewing, training, performance evaluations, resolving problems, providing open communication and recommending discipline and/or termination when appropriate. Manage the daily production, preparation and presentation of all food for the hotel’s restaurants, banquets and room service to ensure a quality, consistent product is produced which conforms to all company/franchise standards. Schedule and manage the maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. Promote accident prevention programs to minimize accidents and related expenses. Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Communicate both verbally and in writing to provide clear direction to the staff. Assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis.
Abilities Required
Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Thorough knowledge of food products, standard recipes and proper preparation. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees, as necessary. 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.
Customer Satisfaction:
Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PM Hotel Group staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PM Hotel Group associate is a guest relations ambassador, every working minute of every day.
Work Habits:
In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something.
Safety & Security:
The safety and security of our guests and associates is of utmost importance to PM Hotel Group. Every PM Hotel Group associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.
NOTE:
This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.
Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate. Seniority level
Seniority level Mid-Senior level Employment type
Employment type Full-time Job function
Job function Management and Manufacturing Industries Hospitality Referrals increase your chances of interviewing at PM Hotel Group by 2x Get notified about new Sous Chef jobs in
Baltimore, MD . Executive Sous Chef |Salary range $78,600-96,000/year
Hunt Valley, MD $110,000.00-$130,000.00 2 weeks ago Baltimore, MD $64,017.00-$71,130.00 3 weeks ago Hunt Valley, MD $86,390.00-$151,220.00 2 weeks ago Gambrills, MD $60,000.00-$65,000.00 4 days ago Baltimore, MD $58,656.00-$72,058.00 2 weeks ago Asian Restaurant Sous Chef - Full Time - Luk Fu - Maryland
Hanover, MD $54,000.00-$66,375.00 2 months ago We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
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Sous Chef | Renaissance Baltimore Harborplace Hotel
role at
PM Hotel Group 3 days ago Be among the first 25 applicants Join to apply for the
Sous Chef | Renaissance Baltimore Harborplace Hotel
role at
PM Hotel Group Get AI-powered advice on this job and more exclusive features. Job Summary
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel’s restaurant(s), banquets and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Job Summary
Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel’s restaurant(s), banquets and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Summary Of Essential Job Functions
Assist Executive Chef with personnel functions as directed, e.g. interviewing, training, performance evaluations, resolving problems, providing open communication and recommending discipline and/or termination when appropriate. Manage the daily production, preparation and presentation of all food for the hotel’s restaurants, banquets and room service to ensure a quality, consistent product is produced which conforms to all company/franchise standards. Schedule and manage the maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. Promote accident prevention programs to minimize accidents and related expenses. Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Communicate both verbally and in writing to provide clear direction to the staff. Assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis.
Abilities Required
Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co- workers with their job duties and be a team player. Thorough knowledge of food products, standard recipes and proper preparation. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees, as necessary. 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.
Customer Satisfaction:
Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PM Hotel Group staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PM Hotel Group associate is a guest relations ambassador, every working minute of every day.
Work Habits:
In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something.
Safety & Security:
The safety and security of our guests and associates is of utmost importance to PM Hotel Group. Every PM Hotel Group associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.
NOTE:
This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate’s supervisor.
Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate. Seniority level
Seniority level Mid-Senior level Employment type
Employment type Full-time Job function
Job function Management and Manufacturing Industries Hospitality Referrals increase your chances of interviewing at PM Hotel Group by 2x Get notified about new Sous Chef jobs in
Baltimore, MD . Executive Sous Chef |Salary range $78,600-96,000/year
Hunt Valley, MD $110,000.00-$130,000.00 2 weeks ago Baltimore, MD $64,017.00-$71,130.00 3 weeks ago Hunt Valley, MD $86,390.00-$151,220.00 2 weeks ago Gambrills, MD $60,000.00-$65,000.00 4 days ago Baltimore, MD $58,656.00-$72,058.00 2 weeks ago Asian Restaurant Sous Chef - Full Time - Luk Fu - Maryland
Hanover, MD $54,000.00-$66,375.00 2 months ago We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
#J-18808-Ljbffr