Aimbridge Hospitality
Island Resort Fort Walton Beach - Sous Chef OEM
Aimbridge Hospitality, Fort Walton Beach, Florida, us, 32549
Job Overview
Join the Island Resort Fort Walton Beach as a Sous Chef OEM. Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. Responsibilities
Produces innovative and diversified menus that reflect the restaurant's overall vision. Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations. Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively. Designs aesthetic plating presentations. Ensures that hygiene and food safety requirements are met. Maintains kitchen inventory and assigned budget. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain high standards of personal appearance and grooming. Maintain regular attendance in compliance with Aimbridge Hospitality standards. Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position. Ensure that all kitchen personnel fulfill their job functions appropriately. Create menus and food presentation. Address and resolve all customer problems in an efficient and effective manner. Perform spot checks for menu accuracy and taste. Minimize spoilage, waste, and overproduction. Regularly review house counts, forecasts, and VIP lists. Monitor all Banquet and Catering activity. Maintain all kitchen inventories. Prepare annual reviews of employees. Assist in the achievement of departmental objectives and goals. Expedite peak meal periods by maintaining a 'hands-on' approach. Works within monthly set food cost budget, adjust food requisitions, and controls waste. Be familiar with all Aimbridge Hospitality policies and house rules. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Qualifications
Typically requires a Bachelor's degree and 2 to 4 years of experience in a high-volume, full-service restaurant. Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher-level staff. Possesses comprehensive knowledge of subject matter. Provides leadership, coaching, and/or mentoring to a subordinate group. Must be proficient in Windows Operating Systems, Company-approved spreadsheets, and word processing. Ability to work a flexible schedule. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must maintain composure and objectivity while under pressure. Benefits
Competitive benefits package, including medical, dental, and vision coverage. Short-Term and Long-Term Disability Income. Term Life and AD&D Insurance. Paid Time Off. Employee Assistance Program. 401k Retirement Plan.
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Join the Island Resort Fort Walton Beach as a Sous Chef OEM. Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. Responsibilities
Produces innovative and diversified menus that reflect the restaurant's overall vision. Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations. Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively. Designs aesthetic plating presentations. Ensures that hygiene and food safety requirements are met. Maintains kitchen inventory and assigned budget. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain high standards of personal appearance and grooming. Maintain regular attendance in compliance with Aimbridge Hospitality standards. Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position. Ensure that all kitchen personnel fulfill their job functions appropriately. Create menus and food presentation. Address and resolve all customer problems in an efficient and effective manner. Perform spot checks for menu accuracy and taste. Minimize spoilage, waste, and overproduction. Regularly review house counts, forecasts, and VIP lists. Monitor all Banquet and Catering activity. Maintain all kitchen inventories. Prepare annual reviews of employees. Assist in the achievement of departmental objectives and goals. Expedite peak meal periods by maintaining a 'hands-on' approach. Works within monthly set food cost budget, adjust food requisitions, and controls waste. Be familiar with all Aimbridge Hospitality policies and house rules. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Perform any other duties as requested by the General Manager. Qualifications
Typically requires a Bachelor's degree and 2 to 4 years of experience in a high-volume, full-service restaurant. Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher-level staff. Possesses comprehensive knowledge of subject matter. Provides leadership, coaching, and/or mentoring to a subordinate group. Must be proficient in Windows Operating Systems, Company-approved spreadsheets, and word processing. Ability to work a flexible schedule. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must maintain composure and objectivity while under pressure. Benefits
Competitive benefits package, including medical, dental, and vision coverage. Short-Term and Long-Term Disability Income. Term Life and AD&D Insurance. Paid Time Off. Employee Assistance Program. 401k Retirement Plan.
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