Sous Chef

Primary Responsibilities :

• Along with our Team of Award Winning Chefs, Trains and Supervises Kitchen and Utility Personnel with an emphasis on upholding the NHCC Culture of being Distinct and Sophisticated in all of our offerings.
• Works with Executive Chef to Develop Break, Dining Room, Pub, Room Service, and Event Menus.
• Prepares meats and seafood for line and special functions.
• Prepares all sauces, stocks, chili and soups.
• Prepares Food Orders.
• Supervises the Receiving of Product to Ensure Proper Quality and Quantity is Delivered.
• Ensures Daily Prep, Production, and Cleaning Checklists are Completed according to Standards.
• Maintains the Highest Level of Security and Safety Standards for both our Guests and Associates.
• Schedules Associates Based on Business Volume.
• Posts Daily Sheets and Banquet Records.
• Ensures that both Kitchens and Storage Areas are clean, organized, and well stocked, and maintains all par levels.
• Ensures that all food products are used on a timely basis.
• Prepares food in accordance with NorthPointe recipes.
• Aids and assist other areas of the kitchen as needed.
• Sets up, maintains, breaks down and cleans work stations.
• Serves items in accordance with established portion and presentation standards.
• Communicates effectively in a spirit of teamwork and partnership with our Executive Chef, Sous Chefs, and Associates.
• Ensures that assigned work stations and equipment are clean and sanitary.
• Maintains neat professional appearance and observes personal cleanliness rules at all times.
• Requisitions supplies needed to produce items on menu.
• Adheres to state and local health and safety regulations.
• Covers, dates and properly stores all product.
• Assists with other duties as assigned by the Executive Chef.
• Works Closely with the Outlet Manager to Supervise both Front of the House and Kitchen as necessary.
• Participates with property MOD program.

Required Skills :

• Must be able to convey information and ideas clearly.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests.
• Exerting up to 50 pounds of force occasionally and / or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to stand for long hours at the time.

Required Experience :

• High School Diploma or equivalent.
• 5+ years’ experience in an upscale banquet kitchen.
• 2 years’ management experience.
• Culinary degree preferred.
• ServSafe Certified.
• Long hours sometimes required, primarily on Saturdays with multiple events being executed on campus.

Nationwide Hotel and Conference Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment.

We are focused on supporting the needs of our team through our commitment to the family / work life balance and by providing development opportunities.

We are proud to be a Drug Free Workplace / EOE.