HRI Hospitality
Sous Chef page is loaded## Sous Cheflocations:
Hilton San Antonio Hill Country:
San Antonio, TX 78251time type:
Full timeposted on:
Posted Todayjob requisition id:
JR102789At HRI Hospitality, we offer a unique perspective on hotel ownership and management.We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!JOB SUMMARYThe Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in the absence of the Executive Chef.JOB DUTIES•
Assists in planning menus for all food outlets in the Hotel•
Trains, supervises, and evaluates the work of the cooks.•
Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.•
Approves the requisition of products and other necessary food supplies•
Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times•
Assists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles•
Assists with standard recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices•
Attends Food & Beverage staff and management meetings as needed•
Consults with the catering department about food production aspects of any special events that are planned in the Executive Chef's absence•
Cooks or directly supervises the cooking of items that require skillful preparation•
Evaluates food products to ensure that quality standards are attained•
Interacts with the service director to ensure that food production consistently exceeds the expectations of members and their guests•
Assists in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner•
Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment•
Provides training and professional development opportunities for all kitchen staff•
Attends service lineups and ensures that other representatives from the kitchen staff attend those lineups•
Motivates and develops staff, including cross training and promotion of personnel•
Visits the dining area to greet members•
Maintains professional standards and codes of conduct as set forth Associate Handbook.MINIMUM REQUIREMENTS•
Minimum of five years’ experience in the culinary field or any similar combination of education and experience.•
Knowledge of safety programs and regulations.•
Read, write, and speak English fluently.
Spanish skills are helpful.•
Ability to communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.•
Ability to perform advanced kitchen math, such as determining menu costing.•
Basic computer skills, including spreadsheets, word processing, and email.•
Must have an unexpired Food Handler's Safety Certificate.•
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, report, or schedule form.•
Experience in meeting deadlines and multiple priorities of business demands as required.
Possess basic knowledge of business contracts.•
Able to work with little or no supervision.
Operate kitchen equipment.•
Able to lead, train, motivate, and evaluate kitchen team for optimum performance.•
Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.With a 40-year legacy, HRI Hospitality has meticulously constructed a robust lodging and mixed-use platform under the seasoned leadership team's guidance. The company currently owns and manages a diverse portfolio in the nation’s premier lodging markets, actively engaging in both development and acquisitions to enhance their offerings. While maintaining an active development pipeline, HRI Hospitality is committed to "Elevating the Urban Experience" for guests. Managing a portfolio of branded and independent institutional quality hotels in key U.S. markets, the company is an approved operator for all major full- and focused-service brands. Leveraging deep sector expertise and a vast industry network, HRIH’s hotel management platform emphasizes a balanced approach, incorporating People, Profit, and Revenues. With extensive third-party management expertise and an owner's perspective, HRI is adept at operating properties effectively, solidifying its position as an innovative leader in the hospitality industry. #J-18808-Ljbffr
Hilton San Antonio Hill Country:
San Antonio, TX 78251time type:
Full timeposted on:
Posted Todayjob requisition id:
JR102789At HRI Hospitality, we offer a unique perspective on hotel ownership and management.We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!JOB SUMMARYThe Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in the absence of the Executive Chef.JOB DUTIES•
Assists in planning menus for all food outlets in the Hotel•
Trains, supervises, and evaluates the work of the cooks.•
Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.•
Approves the requisition of products and other necessary food supplies•
Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times•
Assists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles•
Assists with standard recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices•
Attends Food & Beverage staff and management meetings as needed•
Consults with the catering department about food production aspects of any special events that are planned in the Executive Chef's absence•
Cooks or directly supervises the cooking of items that require skillful preparation•
Evaluates food products to ensure that quality standards are attained•
Interacts with the service director to ensure that food production consistently exceeds the expectations of members and their guests•
Assists in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner•
Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment•
Provides training and professional development opportunities for all kitchen staff•
Attends service lineups and ensures that other representatives from the kitchen staff attend those lineups•
Motivates and develops staff, including cross training and promotion of personnel•
Visits the dining area to greet members•
Maintains professional standards and codes of conduct as set forth Associate Handbook.MINIMUM REQUIREMENTS•
Minimum of five years’ experience in the culinary field or any similar combination of education and experience.•
Knowledge of safety programs and regulations.•
Read, write, and speak English fluently.
Spanish skills are helpful.•
Ability to communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.•
Ability to perform advanced kitchen math, such as determining menu costing.•
Basic computer skills, including spreadsheets, word processing, and email.•
Must have an unexpired Food Handler's Safety Certificate.•
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, report, or schedule form.•
Experience in meeting deadlines and multiple priorities of business demands as required.
Possess basic knowledge of business contracts.•
Able to work with little or no supervision.
Operate kitchen equipment.•
Able to lead, train, motivate, and evaluate kitchen team for optimum performance.•
Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.With a 40-year legacy, HRI Hospitality has meticulously constructed a robust lodging and mixed-use platform under the seasoned leadership team's guidance. The company currently owns and manages a diverse portfolio in the nation’s premier lodging markets, actively engaging in both development and acquisitions to enhance their offerings. While maintaining an active development pipeline, HRI Hospitality is committed to "Elevating the Urban Experience" for guests. Managing a portfolio of branded and independent institutional quality hotels in key U.S. markets, the company is an approved operator for all major full- and focused-service brands. Leveraging deep sector expertise and a vast industry network, HRIH’s hotel management platform emphasizes a balanced approach, incorporating People, Profit, and Revenues. With extensive third-party management expertise and an owner's perspective, HRI is adept at operating properties effectively, solidifying its position as an innovative leader in the hospitality industry. #J-18808-Ljbffr