Aimbridge Hospitalityposted 7 months ago
$64,480 - $77,376/Yr
Full-time • Mid Level
Sacramento, CA
1,001-5,000 employees
Accommodation

About the position

The Sous Chef OEM at Aimbridge Hospitality plays a crucial role in supporting the Executive Chef in planning and directing food preparation in a high-volume kitchen environment. This management-level position requires a hands-on approach to ensure efficient kitchen operations, adherence to safety and hygiene standards, and the creation of innovative menus that align with the restaurant's vision.

Responsibilities

  • Produces innovative and diversified menus that reflect the restaurant's overall vision.
  • Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
  • Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.
  • Designs aesthetic plating presentations.
  • Ensures that hygiene and food safety requirements are met.
  • Maintains kitchen inventory and assigned budget.
  • Approaches all encounters with guests and employees in a friendly service-oriented manner.
  • Maintains high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working.
  • Maintains regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling.
  • Complies at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
  • Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid.
  • Maintains a friendly and warm demeanor at all times.
  • Ensures that all kitchen personnel fulfill their job functions appropriately.
  • Creates menus and food presentation.
  • Addresses and resolves all customer problems in an efficient and effective manner.
  • Performs spot checks for menu accuracy and taste.
  • Minimizes spoilage waste and overproduction.
  • Regularly reviews house counts forecasts and VIP lists.
  • Monitors all Banquet and Catering activity.
  • Maintains all kitchen inventories.
  • Prepares annual reviews of employees.
  • Assists in the achievement of departmental objectives and goals.
  • Expedites peak meal periods by maintaining a 'hands on' approach.
  • Works within monthly set food cost budget, adjusts food requisitions and controls waste.
  • Familiarizes with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
  • Ensures that plating standards and use records are posted according to Aimbridge Hospitality standards.
  • Reviews food sales for accuracy daily.
  • Performs any other duties as requested by the General Manager.

Requirements

  • Typically requires a Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant.
  • Possesses comprehensive knowledge of subject matter.
  • Must be proficient in Windows Operating Systems, company approved spreadsheets and word processing.
  • Ability to work a flexible schedule.
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful high pressure situations.
  • Must be effective in handling problems in the workplace including anticipating, preventing, identifying and solving problems as necessary.
  • Must be effective at listening to, understanding and clarifying the issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data and basic arithmetic functions.
  • Must maintain composure and objectivity while under pressure.

Benefits

  • Daily Pay
  • Medical, Dental, and Vision Coverage
  • Short-Term and Long-Term Disability Income
  • Term Life and AD&D Insurance
  • Paid Time Off
  • Employee Assistance Program
  • 401k Retirement Plan
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