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Executive Sous Chef

Posted on May 18, 2019 by Peabody Memphis, The

Memphis, TN 38103
Professional/Technical Services
6 May 2019
Annual Salary
Full-Time
The Peabody Memphis Executive Sous Chef POSITION CODE: PMF106 JOB OVERVIEW: Responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling and storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs. REPORTS TO: Executive Chef. SUPERVISES: Restaurant Chefs, Banquet Chef and McDux Supervisor. WORK ENVIRONMENT: Kitchen, Stewarding, Service and Dining Room areas. Job involves working: under variable temperature conditions (or extreme heat or cold).under variable noise levels.outdoors/indoors.around fumes and/or odor hazards.around dust and/or mite hazards.around chemicals. KEY RELATIONSHIPS: Internal: Staff in Kitchen, Stewarding, F&B, Purchasing, Storeroom, Engineering, Sales, Accounting, Security, Housekeeping and Executive Committee Members. External: Hotel guests/visitors, food vendors, equipment repair company personnel, Health Department inspectors and pest control. QUALIFICATIONS Essential: 1. High school diploma or equivalent vocational training certificate, some college. 2. Certification of Culinary training or apprenticeship. 3. 3 years experience in a similar position in an upscale convention style hotel or restaurant. 4. Work all stations in Kitchen. 5. Fluency in English, both verbal and written. Ability to provide legible communication. 6. Compute basic arithmetic. 7. Knowledge of food cost controls. 8. Previously worked with all products and food ingredients. 9. Operate, clean and maintain all equipment required in job functions. 10. Plan and develop menus and recipes. 11. Expand and condense recipes. 12. Ability to: perform job functions with attention to detail, speed and accuracy.prioritize and organize.be a clear thinker, remaining calm and resolving problems using good judgment.follow directions thoroughly.understand guests' service needs.work cohesively with co-workers as part of a team.maintain confidentiality of guest information, associate information and pertinent hotel data.ascertain departmental training needs and provide such trainingwork well under pressure of organizing and attaining production schedules and timelines.work a ten-hour shift, five or six days per week.use all senses to ensure quality standards are met.differentiate dates.perform job functions without direct supervision.ensure security of kitchen access, products and hotel property.run a successful and profitable business/operation.recognize staff members.give credit and highlight others success.satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.maintain regular and punctual attendance.adhere to Peabody grooming standards.exemplify Peabody Service Excellence® Desirable: Culinary college degreeDrivers license.Fluency in a second language, preferably Spanish or French.Maintain good coordination.Certification in CPR and First Aid.Previous guest relations training.Artistic talent.
Physical Abilities Essential: 1. Exert physical effort in transporting 100 - 300 pounds to and from workstation. 2. Endure various physical movements throughout the work areas. 3. Reach 6 feet. 4. Remain in stationary position for 2-3 hours throughout work shift.
ESSENTIAL JOB FUNCTIONS 1. Must be certified in Manager ServSafe Food Handling®. 2. Maintain complete knowledge of and comply with all departmental and divisional policies, procedures and standards. 3. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. 4. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. 5. Always Maintain positive guest relations . 6. Be familiar with all hotel services/features and respond to guest inquiries accurately. 7. Resolve guest complaints, ensuring guest satisfaction. 8. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. 9. Review the daily activities; check the following: House count. Forecasted covers for each outlet. Catering activity. Purchases. Meetings. Appointments. VIPs/special guests. If interested, click to apply and upload resume!!!
Category: Restaurant & Food Service , Keywords: Sous Chef

Reference: 708083438

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