Remington Hospitality
Executive Sous Chef * Cameo Beverly Hills
Remington Hospitality, Los Angeles, California, United States, 90079
Executive Sous Chef * Cameo Beverly Hills
Join to apply for the Executive Sous Chef * Cameo Beverly Hills role at Remington Hospitality.
Responsibilities
Efficiently supervise, guide and train kitchen associates to provide quality food.
Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times and follow food handling guidelines.
Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
Efficiently expedite food from the front line during meal periods.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Participate in monthly food and beverage inventory.
Follow procedure on portion control – check all food for the right price, code amounts, server’s name, food cost control and that the check was rung up properly.
Assist in menu and recipe creation in cooperation with the Executive Chef.
Other duties as assigned to ensure effective operation of the overall hotel.
Knowledge, Skills, and Competencies
Prior experience in kitchen leadership role.
Effective communication skills, both verbal and written.
High work ethic and self-initiative.
Strong computer skills in Microsoft Suite.
Regular attendance according to established guidelines.
May be required to work varying schedules to reflect the business needs of the property.
Must possess basic computational ability.
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions.
Ability to work in high-pressure, sometimes stressful situations.
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
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Responsibilities
Efficiently supervise, guide and train kitchen associates to provide quality food.
Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times and follow food handling guidelines.
Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
Efficiently expedite food from the front line during meal periods.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Participate in monthly food and beverage inventory.
Follow procedure on portion control – check all food for the right price, code amounts, server’s name, food cost control and that the check was rung up properly.
Assist in menu and recipe creation in cooperation with the Executive Chef.
Other duties as assigned to ensure effective operation of the overall hotel.
Knowledge, Skills, and Competencies
Prior experience in kitchen leadership role.
Effective communication skills, both verbal and written.
High work ethic and self-initiative.
Strong computer skills in Microsoft Suite.
Regular attendance according to established guidelines.
May be required to work varying schedules to reflect the business needs of the property.
Must possess basic computational ability.
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions.
Ability to work in high-pressure, sometimes stressful situations.
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
Industries Hospitality
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