Restaurant/Sous Chef

Description

The Sous Chef - Hourly is responsible for assisting the Executive Chef with food preparation, production, and control of labor and food costs throughout all food outlets and banquet operations to meet the hotel's high standards of quality.

ESSENTIAL FUNCTIONS:

• Train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities. Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement.
• Maintain working rapport with all hotel staff for efficient operation and service to customers.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Assist in the Executive Chef in creating and implementing new menus and individual menu items for all outlets based on current food trends, regional tastes, and seasonal price fluctuations.
• Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements.
• Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
• Create, strengthen, and maintain vendor relationships.
• Assists in estimating annual food budget.
• Ensures compliance with all local, state, and federal rules and regulations.
• Prepare all food items according to recipe specifications.
• Monitors outlets during peak periods to oversee production flow and presentation.
• Report any equipment in need of repair to Engineering for service.
• Set up equipment and supplies prior to service.
• Read food orders and quickly prepare food while following provided recipe
• Prepare banquet as requested by the client
• Make sure coolers are cleaned, organized and locked and the end of the day
• Correctly store food - use proper labeling and rotation
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

POSITION REQUIREMENTS:

• High School education required. Minimum of 2 years formal culinary schooling.
• Must have a minimum of two years prior experience a Culinary Supervisor or Sous Chef with knowledge of most international and domestic dishes.
• CPR certification and/or First Aid training preferred. Must be able to obtain certifications in Serve Safe.
• Considerable knowledge of basic computer operations and software as it pertains to inventory control, etc.
• Working knowledge of food products, insight into marketing, cost, and wage control.
• Ability to conduct meetings, menu briefings, and maintain communication lines between line staff, Executive Chef, and Director of Operations.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.
• Thorough knowledge of standard recipes and proper preparation.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift, and/or carry, or otherwise move goods weighing a maximum of 40 lbs. on a continuous schedule.
• Ability to work in confined spaces.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
• Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.

BENEFITS:

• Medical, dental, vision and life insurance offered for full time associates following initial waiting period
• 401K for eligible associates following 90 days of employment
• PTO for eligible associates
• Free employee parking on site
• Free meal during each shift worked
• Discounts at Marcus Hotels & Resort locations & Hilton worldwide locations
• Free/discounted movie tickets at Marcus Theater locations
• Hilton branded training and development
• Ability to transfer and promote within Marcus Hotels & Resorts
• We are an equal opportunity employer and maintain a drug free work place

* This organization uses E-Verify to confirm employment eligibility in the US

PHYSICAL ACTIVITIES

1. Average hours per week: 40-50

2. Tools and equipment used in this position:

3. Percentage of time during the normal work day the employee is required to:

4. Maximum consecutive time during the normal work day for each activity:

5. The weight required to be lifted each normal work day:

(Occasionally: 1-33%, Frequently: 34-36%, Continuously: 67-100%)

6. Repetitive use of hands:

7. Sensory requirements:

Speech Vision Smell Touch Hearing

8. Environmental Factions of each normal work day:

The Sous Chef - Hourly is responsible for assisting the Executive Chef with food preparation, production, and control of labor and food costs throughout all food outlets and banquet operations to meet the hotel's high standards of quality.

ESSENTIAL FUNCTIONS:

• Train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs.
• Listen actively and communicate clearly while interacting with internal and external customers to promote food products and direct staff activities. Analyze feedback from clients and associates, make judgements, and take action to implement suggestions for improvement.
• Maintain working rapport with all hotel staff for efficient operation and service to customers.
• Monitor staff performance, product quality and production flow; foster improvement where necessary.
• Assist in the Executive Chef in creating and implementing new menus and individual menu items for all outlets based on current food trends, regional tastes, and seasonal price fluctuations.
• Audit food storeroom items, market sheets and storage to maintain consistent quality products to ensure adherence to all health code requirements.
• Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.
• Create, strengthen, and maintain vendor relationships.
• Assists in estimating annual food budget.
• Ensures compliance with all local, state, and federal rules and regulations.
• Prepare all food items according to recipe specifications.
• Monitors outlets during peak periods to oversee production flow and presentation.
• Report any equipment in need of repair to Engineering for service.
• Set up equipment and supplies prior to service.
• Read food orders and quickly prepare food while following provided recipe
• Prepare banquet as requested by the client
• Make sure coolers are cleaned, organized and locked and the end of the day
• Correctly store food - use proper labeling and rotation
• Performs other duties as requested, such as V.I.P. parties and staff meetings.

POSITION REQUIREMENTS:

• High School education required. Minimum of 2 years formal culinary schooling.
• Must have a minimum of two years prior experience a Culinary Supervisor or Sous Chef with knowledge of most international and domestic dishes.
• CPR certification and/or First Aid training preferred. Must be able to obtain certifications in Serve Safe.
• Considerable knowledge of basic computer operations and software as it pertains to inventory control, etc.
• Working knowledge of food products, insight into marketing, cost, and wage control.
• Ability to conduct meetings, menu briefings, and maintain communication lines between line staff, Executive Chef, and Director of Operations.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.
• Thorough knowledge of standard recipes and proper preparation.
• Ability to read, write, and speak English to comprehend and communicate job functions.
• Finger/hand dexterity in order to operate food machinery.
• Ability to grasp, lift, and/or carry, or otherwise move goods weighing a maximum of 40 lbs. on a continuous schedule.
• Ability to work in confined spaces.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to perform duties within extreme temperature ranges.
• Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
• Hearing and visual ability to observe and detect signs of emergency situations; distinguish product, taste, texture, and presentation; and observe preparation.

BENEFITS:

• Medical, dental, vision and life insurance offered for full time associates following initial waiting period
• 401K for eligible associates following 90 days of employment
• PTO for eligible associates
• Free employee parking on site
• Free meal during each shift worked
• Discounts at Marcus Hotels & Resort locations & Hilton worldwide locations
• Free/discounted movie tickets at Marcus Theater locations
• Hilton branded training and development
• Ability to transfer and promote within Marcus Hotels & Resorts
• We are an equal opportunity employer and maintain a drug free work place

* This organization uses E-Verify to confirm employment eligibility in the US

PHYSICAL ACTIVITIES

1. Average hours per week: 40-50

2. Tools and equipment used in this position:

3. Percentage of time during the normal work day the employee is required to:

4. Maximum consecutive time during the normal work day for each activity:

5. The weight required to be lifted each normal work day:

(Occasionally: 1-33%, Frequently: 34-36%, Continuously: 67-100%)

6. Repetitive use of hands:

7. Sensory requirements:

Speech Vision Smell Touch Hearing

8. Environmental Factions of each normal work day: