The Lytle Park Hotel
Overview
We are seeking a passionate Culinary professional; strengths in high volume pace, thorough knowledge of the culinary experience, and exceptional attitude for the Executive Sous Chef at the Lytle Park Hotel. Under the guidance of the Executive Chef, the Executive Sous Chef will oversee all kitchen operations at the Lytle Park Hotel. Responsibilities
Oversee all production and service of food in all kitchen areas of the Lytle Park Hotel Train and lead kitchen employees in the proper preparation of menu items, equipment and safety Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation for all menu items Observe expediting flow of all kitchens; make adjustments to adhere to control procedures for cost and quality Maintain knowledge of local competition and general industry trends Train and develop all Kitchen staff to ensure the continuation of career growth Oversee weekly and monthly inventories Monitor proper receiving, storage and rotation of food products, in compliance with health department regulations, including coverage, labeling and dating Continually review menus and items, coordinating with the Executive Chef to update the menu as appropriate, including recipes, menu specifications and production forecasts Schedule kitchen staff for proper coverage to maintain service levels while keeping payroll costs in line with productivity Oversee that all equipment in the Kitchen is clean and in proper working condition, coordinating with the Engineering team Create and maintain a highly functional, teamwork-oriented back-of-house team Assist the Executive Chef with special projects as assigned In the absence of the Executive Chef, assume all duties of the Executive Chef Location & Compensation
Cincinnati, OH • Salary: $72,000.00–$80,000.00 annually
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We are seeking a passionate Culinary professional; strengths in high volume pace, thorough knowledge of the culinary experience, and exceptional attitude for the Executive Sous Chef at the Lytle Park Hotel. Under the guidance of the Executive Chef, the Executive Sous Chef will oversee all kitchen operations at the Lytle Park Hotel. Responsibilities
Oversee all production and service of food in all kitchen areas of the Lytle Park Hotel Train and lead kitchen employees in the proper preparation of menu items, equipment and safety Inspect, select and use the freshest fruits, vegetables, meats, fish, fowl and other food preparation for all menu items Observe expediting flow of all kitchens; make adjustments to adhere to control procedures for cost and quality Maintain knowledge of local competition and general industry trends Train and develop all Kitchen staff to ensure the continuation of career growth Oversee weekly and monthly inventories Monitor proper receiving, storage and rotation of food products, in compliance with health department regulations, including coverage, labeling and dating Continually review menus and items, coordinating with the Executive Chef to update the menu as appropriate, including recipes, menu specifications and production forecasts Schedule kitchen staff for proper coverage to maintain service levels while keeping payroll costs in line with productivity Oversee that all equipment in the Kitchen is clean and in proper working condition, coordinating with the Engineering team Create and maintain a highly functional, teamwork-oriented back-of-house team Assist the Executive Chef with special projects as assigned In the absence of the Executive Chef, assume all duties of the Executive Chef Location & Compensation
Cincinnati, OH • Salary: $72,000.00–$80,000.00 annually
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