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Executive Sous Chef

Posted on May 18, 2019 by THE PEABODY MEMPHIS

Memphis, TN 38104
Professional/Technical Services
8 May 2019
Annual Salary
Full-Time
The South's Grand Hotel has opportunities for an Executive Sous Chef. With five outlets, room service and 80,000 sq ft of meeting spaces, we offer unparallel opportunities for growth within a Forbes 4-Star and AAA 4-Diamond. The ideal candidates will have previous experience relevant to the position and strong guest satisfaction skills Essential Job Functions:
Must be certified in Manager ServSafe Food Handling®.Maintain complete knowledge of and comply with all departmental and divisional policies, procedures and standards.Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.Maintain positive guest relations at all times.Be familiar with all hotel services/features and respond to guest inquiries accurately.Resolve guest complaints, ensuring guest satisfaction.Monitor and maintain cleanliness, sanitation and organization of assigned work areas.Review the daily activities; check the following:House count.Forecasted covers for each outlet.Catering activity.Purchases.Meetings.Appointments.VIPs/special guests.Establish the day's priorities and assign production and prep tasks to staff to execute.Review daily specials and offer feedback to Chefs/Sous Chefs.Review Banquet Event Order sheets and make note of any changes; post function sheets for the next 7 days.Meet with Chefs/Sous Chefs to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift.Take physical inventory of specified food items for daily inventory.Review the market list.Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status and health, safety and sanitation follow up.Ensure that staff reports to work as scheduled; document any late or absent employees.Coordinate breaks for staff.Inspect grooming and attire of staff; rectify any deficiencies.Check and ensure that all opening duties are completed to standard.Ensure that each Kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.Ensure that recipe cards, production schedules, plating guides and photographs are current and posted.Check POS printers on the line; ensure they are in working order and there is enough paper available for the shift.Transport cases of received goods to the workstations and pots and pans of food from storage/prep areas to the serving line.Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.Work on line during service and assist wherever needed.Be aware of any shortages and make arrangements before the item runs out.Ensure that F & B Service staff are informed of discontinued items and amount of available menu specials throughout the meal period.Observe guest reactions and confer with service staff to ensure guest satisfaction.Conduct a frequent walk-through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.Inspect the cleanliness of the line, floor, and all Kitchen stations. Direct staff to rectify any deficiencies.Ensure that staff maintains and strictly abides by State Sanitation/Health regulations and hotel requirements.Maintain proper storage procedures as specified by Health Department and hotel requirements.Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.Develop new menu items, test and write recipes.Assist Catering Department with developing special menus for functions; meet with clients as requested.Supervise and direct the organization and preparation of food for the Employee Cafeteria.Review sales and food cost daily; resolve any discrepancies with the F & B Cost Controller.Minimize waste and maintain controls to attain forecasted food and labor costs.Ensure that excess items are utilized efficiently.Monitor and ensure that all closing duties are completed to standard before staff signs out.Foster and promote a cooperative working climate, maximizing productivity and employee morale.Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.Conduct scheduled performance appraisals.Interview and hire new personnel according to hotel policies and standards.Prepare weekly work schedules for all Kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.Prepare daily/weekly payroll reports.Document pertinent information in the logbook and follow up on items notated during other shifts. Qualifications: Essential: High school diploma or equivalent vocational training certificate, some college.Certification of Culinary training or apprenticeship.3 years experience in a similar position in an upscale convention style hotel or restaurant.Work all stations in Kitchen.Fluency in English, both verbal and written. Ability to provide legible communication.Compute basic arithmetic.Knowledge of food cost controls.Previously worked with all products and food ingredients.Operate, clean and maintain all equipment required in job functions.Plan and develop menus and recipes.Expand and condense recipes.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 training.direct development and performance of staff, follow up with corrections when needed.work 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®. EOE M/F/D/V Drug Free Workplace Click Apply to submit resume Category: Restaurant & Food Service , Keywords: Sous Chef

Reference: 708083479

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