Sous Chef OEM

About the position

The Sous Chef works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does and is calculated accordingly.

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 (per brand standards).
• Maintains regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• 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.
• Be familiar 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.
• 2 to 4 years of experience in a high volume, full service restaurant.
• Performs work under minimal supervision.
• Handles complex issues and problems, and refers only the most complex issues to higher-level staff.
• Possesses comprehensive knowledge of subject matter.
• Provides leadership, coaching, and/or mentoring to a subordinate group.
• 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

• Now offering Daily Pay! Ask your Recruiter for more details.
• Medical, Dental, and Vision Coverage.
• Short-Term and Long-Term Disability Insurance.
• Term Life and AD&D Insurance.
• Paid Time Off.
• Employee Assistance Program.
• 401k Retirement Plan.