Culinary Sweetwater Sous Chef - (FT)

Culinary Sweetwater Sous Chef - (FT)

Grand Traverse Resort and Spa, 100 Grand Traverse Village Blvd, Acme, Michigan, United States of America Req #1083 Friday, February 11, 2022 SUMMARY

Responsibilities include various functions of food preparation independently or under the direction of the Executive Chef, including the requisition of food items, development of menus, specials, supervision of kitchen staff, ensuring the highest standards of food quality and proper quantity is maintained and that preparation is done in an efficient and cost-effective manner.

The Executive Sous Chef is also responsible for maintaining the kitchen sanitation procedures as well as providing a healthy and safe work environment.

This position also assists in the hiring process, scheduling, and ensuring excellent and proper operations of the kitchens.

The Executive Sous Chef will work in all stations in various kitchens, outside caterings, functions and promotional gatherings.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Attend daily and weekly operation meetings
• Overseeing Sweetwater American Bistro, Jacks Taproom, The Den, and The Grille and Afternine outlets in summer season
• Working with outlet chefs to develop menus and operation logistics
• Supervising the training of new team members and sous chefs
• Administrative duties, evaluating employees performance, assisting outlets during business pecks, creation of group recaps for outlets
• Implements job procedures, sanitary habits and the proper use of kitchen tools and equipment as stated in employee manual
• Maintain standards and guidelines of kitchen rules and regulations
• Requisitioning of banquet food and banquet related items from the commissary
• Works all stations and outlets
• Must have a sense for timing & urgency
• Delegating skills
• Assist in hiring and placement within the culinary department
• Tracking yearly completion of safety training in culinary department
• Excellent management / customer service skills
• Confers with Executive Chef on standards set for recipes, portions, presentations and procedures
• Monitors for consistency and adherence with special attention to details
• Aids in establishing specifications for meats, seafood, produce, and other food items
• Responsible for checking quality and overseeing storage, rotation and distribution of perishables
• Work well under pressure and meet deadlines effectively
• Good rapport with fellow employees and reflect positive attitude
• Report to work at scheduled time, in uniform and with proper tools
• Complete all assignments requested of you. (Creations of menus and cost control recipes, adhering to labor costs)
• Maintain a high standard of sanitation and safety
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items. Assist outlet sous chef to maintain a waste sheet weekly.
• Must follow proper grooming and dress standards set forth by the Employee Handbook
• Responsible for cleaning and sanitation of own area
• Maintain open line of communication with outlet sous chefs
• Must understand and abide by environmental practices of the resort

EDUCATION / EXPERIENCE

• 6-8 years experience in a hotel and / or restaurant business required, including 6 years in a management position
• Secondary education preferred

OTHER SKILLS AND ABILITIES

Also to be listed are any technical or computer skills necessary.

SUPERVISORY RESPONSIBILITIES (If applicable)

List all responsibilities in respect to supervision of performers. This includes scheduling, disciplinary action, reporting, administrative tasks, evaluations, planning, directing, planning / attending / leading meetings, etc.

TYPICAL PHYSICAL DEMANDS

• Regularly required to stand, walk, talk or hear, listen, taste and smell
• Must be able to stand for long period of time; frequently required to sit
• Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
• Safety Sensitive positive will work daily with knives, slicers, hot oil, and gas stoves

TYPICAL MENTAL DEMANDS

• Requires the ability to interact with people beyond giving and receiving instructions
• Must be adaptable to performing under stress when confronted with an emergency
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional
• Must be able to deal with difficult people without losing perspective
• Must be able to work productively under strict time restraints with variable deadlines

WORKING CONDITIONS

Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space.

Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours including days, evenings, weekends and holidays.

COMMENTS

Native American Preference will apply. Must be able to pass a background investigation and an oral drug test as a condition of employment.

Must be able to work flexible hours and take on additional responsibilities when asked. Must adhere to company policies regarding strict confidentiality

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification.

They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered an equivalent in lieu of stated minimums require prior approval of the Director of Human Resources.*

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification.

They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered an equivalent in lieu of stated minimums require prior approval of the Director of Human Resources. Other details

• Pay Type Salary
18 days ago