Executive Sous Chef

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Executive Sous Chef

Location:

Louisville, KY

Description:

The Beautiful historic Seelbach Hotel is seeking an experience, highly skilled Chef to lead our culinary team. You will be responsible for all food preparation, production and control for all food outlets and banquet. Responsible to manage and assign stewarding department on task to maintain kitchen cleanliness and proper sanitation standards to meet Seelbach Hilton's high standards of quality. Hire, 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 customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and act to implement suggestions for improvement. Maintain working rapport with hotel staff for efficient operation and service to customers. Organize and conduct meetings. Create and implement new menu and individual menu items for all outlets based on current food trends and regional tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations. Confer with Director of Food and Beverage regarding new selections and changes. Monitor staff performance, product quality and production flow; foster improvement where necessary. Audit food storeroom items and maintain consistent quality products to ensure adherence to all health code requirements. Enforce safety procedures and cleanliness throughout all kitchens including walk-ins and reach-in boxes. Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the hotel. Assists Director of Food and Beverage in preparation of restaurant food budget. Implement uniform standard / grooming / foot wear according to the industry standard Adhere to Jefferson County health department regulation Dine at local restaurants to observe latest trends in food presentation and pricing. Maintains vacation schedule for proper staffing. Monitors outlets during peak periods to oversee production flow and presentation. Report any equipment in need of repair to Director of Food and Beverage and Engineering for service. Perform other duties and responsibilities as required. Maintain trends in to Hilton standard with outlet and venues SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Thorough knowledge of mathematical skills sufficient to understand recipes, measurements, requisition amounts and portion sizes as well as interpret reports and budgets. Thorough knowledge of menu development, insight to marketing, cost and wage control. Thorough knowledge menu development, standard recipes and proper preparation. Ability to analyze, forecast data and make judgments to ensure proper payroll and production control. Ability to read, write and speak the English language in order to complete requisitions, read recipes and communicate instructions and other information to other team members. Ability to supervise a large staff and accomplish goals on a timely basis. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director. Ability to grasp, lift and/or carry or otherwise move goods weighing a maximum of 200 lbs on a continuous schedule. Finger/hand dexterity in order to operate food machinery. Ability to work in confined spaces and perform duties within extreme temperature ranges. Ability to effectively deal with internal and external customers some of whom will require high levels of patience and tact and diplomacy and collect accurate information to resolve conflicts. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS Education: Graduate of Culinary Institute or Apprenticeship preferred. Any combination of education, training or experience that provides the required knowledge, skills and abilities. Experience: Prior experience in a similar position in a hotel or restaurant is preferred with knowledge of most international and domestic dishes. Hotel experience preferred. CPR Certification and./or First Aid Training preferred. Licenses or certificates: Ability to obtain any government required license or certificate.

Company:

The Seelbach Hilton

Posted:

December 26 2023 on ApplicantPro

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Executive Sous Chef | Sous Chef in Restaurant & Food Service Job Job at The Seelbach Hilton in1

Executive Sous Chef

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