Hulsing Enterprises, LLC
Overview
Department: Food & Beverage Department Reports to: Executive Chef Position Summary: The Sous-Chef is responsible for leading the members of the kitchen staff and ensuring quality of food items. The Sous-Chef represents the hotel to all guests, coordinating guest needs with other hotel departments, utilizing the principles, policies and standards of Hulsing Hotels. Essential Duties & Responsibilities
Directly carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Ensure that the kitchen is at all times in compliance with local and state codes in regard to sanitation, safety and work rules Supervise kitchen staff in accordance with staffing guidelines and forecasted labor cost and edit all employee hours worked for payroll purposes Follow company policies and budgeted labor percentages. Adjust schedules throughout the week to meet business demands. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing staff Reevaluate positions of work with Executive Chef to make changes wherever necessary Assist the Executive Chef in the research and development of the annual budgets related to your department. Justify any excessive spending on a monthly basis. Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning lists are being completed effectively. Assist Executive Chef in taking inventory and purchasing all required foods for the hotel outlets. With the involvement of the other food and beverage managers, maintain a correct inventory of all non-food items. Establish and follow par levels. Order following the budgeting figures and approval of General Manager. Interact with clientele in the absence of Executive Chef as needed. (ie table touching in restaurants, meeting with the catering customers, making contact at banquet events, etc.) Ensure uniform and personal appearance are clean and professional Maintain confidentiality of proprietary information and protect company assets. Performs other duties as assigned. Knowledge And Skills Required
High School Education or GED. College degree preferred. Minimum of 3 years of previous experience of Sous Chef or another related field. Previous hotel-related or customer service experience desired. Effective problem-solving abilities. Excellent written and verbal communication skills Well organized and able to prioritize tasks Ability to lift or move up to 50 lbs. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
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Department: Food & Beverage Department Reports to: Executive Chef Position Summary: The Sous-Chef is responsible for leading the members of the kitchen staff and ensuring quality of food items. The Sous-Chef represents the hotel to all guests, coordinating guest needs with other hotel departments, utilizing the principles, policies and standards of Hulsing Hotels. Essential Duties & Responsibilities
Directly carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Ensure that the kitchen is at all times in compliance with local and state codes in regard to sanitation, safety and work rules Supervise kitchen staff in accordance with staffing guidelines and forecasted labor cost and edit all employee hours worked for payroll purposes Follow company policies and budgeted labor percentages. Adjust schedules throughout the week to meet business demands. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing staff Reevaluate positions of work with Executive Chef to make changes wherever necessary Assist the Executive Chef in the research and development of the annual budgets related to your department. Justify any excessive spending on a monthly basis. Maintain proper sanitation and cleanliness of the kitchen areas at all times. This includes supervising kitchen employees to ensure that daily, weekly and quarterly cleaning lists are being completed effectively. Assist Executive Chef in taking inventory and purchasing all required foods for the hotel outlets. With the involvement of the other food and beverage managers, maintain a correct inventory of all non-food items. Establish and follow par levels. Order following the budgeting figures and approval of General Manager. Interact with clientele in the absence of Executive Chef as needed. (ie table touching in restaurants, meeting with the catering customers, making contact at banquet events, etc.) Ensure uniform and personal appearance are clean and professional Maintain confidentiality of proprietary information and protect company assets. Performs other duties as assigned. Knowledge And Skills Required
High School Education or GED. College degree preferred. Minimum of 3 years of previous experience of Sous Chef or another related field. Previous hotel-related or customer service experience desired. Effective problem-solving abilities. Excellent written and verbal communication skills Well organized and able to prioritize tasks Ability to lift or move up to 50 lbs. Seniority level
Mid-Senior level Employment type
Full-time Job function
Management and Manufacturing Industries
Hospitality
#J-18808-Ljbffr