Morrissey Hospitality
Overview
Join to apply for the
Sous Chef
role at
Morrissey Hospitality . Base pay range
$53,000.00/yr - $62,000.00/yr Responsibilities
Develops recipe cards for menu items to ensure consistency and profitability. Recruits, hires, onboards, trains, and monitors all culinary employees. Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures. Expedites service and oversees the flow of orders. Maintains a visual culinary presence on the floor, visiting with guests and establishing client relationships whenever possible. Provides leadership and oversight to the culinary department to ensure economical and timely food production. Administrative Functions
Monitors staff work product including regular inspections ensuring departmental cleanliness and product security. Maintains close communication with other supervisors to ensure adequate staffing, inventory, and production pars are in place to service culinary areas. Reviews menus and analyzes recipes to determine food, labor, and overhead costs. Conducts daily, weekly, and monthly inventories as required for controls and financial reports. Develops and implements department schedules, monitors payroll, and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels. Maintains a clean, safe, and sanitary facility by inspecting food quality standards and sanitation regulations. Responsible for purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded, while controlling/managing security and storage of purchased inventories. Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines. Ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety. Develops, sets, and executes the strategic direction for the Culinary Department in cooperation with the General Manager, including menus. Assists the General Manager in preparing the departmental annual budget and capital plan and monitors budget to ensure efficient operations and maximum profits. Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry. Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets. Completes all other duties as assigned. Seniority level
Director Employment type
Full-time Job function
Management and Manufacturing Industries Hospitality
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Join to apply for the
Sous Chef
role at
Morrissey Hospitality . Base pay range
$53,000.00/yr - $62,000.00/yr Responsibilities
Develops recipe cards for menu items to ensure consistency and profitability. Recruits, hires, onboards, trains, and monitors all culinary employees. Preps, cooks, bakes, and/or directs the preparation of food to ensure quality, portion, and presentation to the approved standards, recipes, and procedures. Expedites service and oversees the flow of orders. Maintains a visual culinary presence on the floor, visiting with guests and establishing client relationships whenever possible. Provides leadership and oversight to the culinary department to ensure economical and timely food production. Administrative Functions
Monitors staff work product including regular inspections ensuring departmental cleanliness and product security. Maintains close communication with other supervisors to ensure adequate staffing, inventory, and production pars are in place to service culinary areas. Reviews menus and analyzes recipes to determine food, labor, and overhead costs. Conducts daily, weekly, and monthly inventories as required for controls and financial reports. Develops and implements department schedules, monitors payroll, and controls labor costs through the development of staffing guidelines and making appropriate adjustments to maintain guest service levels. Maintains a clean, safe, and sanitary facility by inspecting food quality standards and sanitation regulations. Responsible for purchasing, preparation, and delivery of all food and non-food items as necessary to ensure quality standards and guest expectations are met and/or exceeded, while controlling/managing security and storage of purchased inventories. Reviews financial transactions and monitors budget to ensure efficient operations and to ensure expenditures stay within budget guidelines. Ensures compliance with company, local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, and safety. Develops, sets, and executes the strategic direction for the Culinary Department in cooperation with the General Manager, including menus. Assists the General Manager in preparing the departmental annual budget and capital plan and monitors budget to ensure efficient operations and maximum profits. Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry. Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets. Completes all other duties as assigned. Seniority level
Director Employment type
Full-time Job function
Management and Manufacturing Industries Hospitality
#J-18808-Ljbffr