Sous Chef - Magnolia Denver
Posted on Sep 14, 2024 by Magnolia Denver
Denver, CO
Hospitality
Immediate Start
Annual Salary
Full-Time
Overview:
This position is responsible to assist the Director of Food & Beverage and Banquet Sous Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.
Responsibilities:
Kitchen management; Oversee and supervise the performance, attendance, attitudes, appearance, and conduct of the culinary team. Including assigning production duties, motivating team members, and helping to hire and train new staff.
Menu development: Collaborate with Director of Food & Beverage and Banquet Sous Chef to develop recipes, plan menus and create specials as needed.
Communication: Must be able to communicate effectively with co-workers, kitchen staff and managers in all departments.
Work Environment: Consistently practice safe and sanitary food handling techniques. Enforce workstation and equipment safety and cleanliness. Adheres to all standards and procedures. Knowledge of healthy and safety standards
Physical Demands: May need to stand for long periods of time, walk, climb stairs, balance, stop, kneel crouch, bend, stretch, twist or reach
Problem solving: Find alternative ways to prepare meals/events when issues arise, such as supplies running out, orders coming in late or equipment malfunctioning
Ability to multitask and work quickly under pressure
Attention to detail and organized skills
Qualifications:
Able to work flexible hours and days. Two year culinary arts degree preferred. Minimum of three years related experience.
One year of Supervisory experience preferred.
Knowledge of food safety, sanitation, food products, and food service equipment.
Previous experience maintaining professional and respectful work relationships.
Salary range: $55,000 - $60,000 annually
We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! We also offer hotel discounts and shift meals.
This job posting will close on 10/15/2024 or until the position has been filled.
#Magnolia
This position is responsible to assist the Director of Food & Beverage and Banquet Sous Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.
Responsibilities:
Kitchen management; Oversee and supervise the performance, attendance, attitudes, appearance, and conduct of the culinary team. Including assigning production duties, motivating team members, and helping to hire and train new staff.
Menu development: Collaborate with Director of Food & Beverage and Banquet Sous Chef to develop recipes, plan menus and create specials as needed.
Communication: Must be able to communicate effectively with co-workers, kitchen staff and managers in all departments.
Work Environment: Consistently practice safe and sanitary food handling techniques. Enforce workstation and equipment safety and cleanliness. Adheres to all standards and procedures. Knowledge of healthy and safety standards
Physical Demands: May need to stand for long periods of time, walk, climb stairs, balance, stop, kneel crouch, bend, stretch, twist or reach
Problem solving: Find alternative ways to prepare meals/events when issues arise, such as supplies running out, orders coming in late or equipment malfunctioning
Ability to multitask and work quickly under pressure
Attention to detail and organized skills
Qualifications:
Able to work flexible hours and days. Two year culinary arts degree preferred. Minimum of three years related experience.
One year of Supervisory experience preferred.
Knowledge of food safety, sanitation, food products, and food service equipment.
Previous experience maintaining professional and respectful work relationships.
Salary range: $55,000 - $60,000 annually
We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! We also offer hotel discounts and shift meals.
This job posting will close on 10/15/2024 or until the position has been filled.
#Magnolia
Reference: 199206601
https://jobs.careeraddict.com/post/95181473
Sous Chef - Magnolia Denver
Posted on Sep 14, 2024 by Magnolia Denver
Denver, CO
Hospitality
Immediate Start
Annual Salary
Full-Time
Overview:
This position is responsible to assist the Director of Food & Beverage and Banquet Sous Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.
Responsibilities:
Kitchen management; Oversee and supervise the performance, attendance, attitudes, appearance, and conduct of the culinary team. Including assigning production duties, motivating team members, and helping to hire and train new staff.
Menu development: Collaborate with Director of Food & Beverage and Banquet Sous Chef to develop recipes, plan menus and create specials as needed.
Communication: Must be able to communicate effectively with co-workers, kitchen staff and managers in all departments.
Work Environment: Consistently practice safe and sanitary food handling techniques. Enforce workstation and equipment safety and cleanliness. Adheres to all standards and procedures. Knowledge of healthy and safety standards
Physical Demands: May need to stand for long periods of time, walk, climb stairs, balance, stop, kneel crouch, bend, stretch, twist or reach
Problem solving: Find alternative ways to prepare meals/events when issues arise, such as supplies running out, orders coming in late or equipment malfunctioning
Ability to multitask and work quickly under pressure
Attention to detail and organized skills
Qualifications:
Able to work flexible hours and days. Two year culinary arts degree preferred. Minimum of three years related experience.
One year of Supervisory experience preferred.
Knowledge of food safety, sanitation, food products, and food service equipment.
Previous experience maintaining professional and respectful work relationships.
Salary range: $55,000 - $60,000 annually
We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! We also offer hotel discounts and shift meals.
This job posting will close on 10/15/2024 or until the position has been filled.
#Magnolia
This position is responsible to assist the Director of Food & Beverage and Banquet Sous Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.
Responsibilities:
Kitchen management; Oversee and supervise the performance, attendance, attitudes, appearance, and conduct of the culinary team. Including assigning production duties, motivating team members, and helping to hire and train new staff.
Menu development: Collaborate with Director of Food & Beverage and Banquet Sous Chef to develop recipes, plan menus and create specials as needed.
Communication: Must be able to communicate effectively with co-workers, kitchen staff and managers in all departments.
Work Environment: Consistently practice safe and sanitary food handling techniques. Enforce workstation and equipment safety and cleanliness. Adheres to all standards and procedures. Knowledge of healthy and safety standards
Physical Demands: May need to stand for long periods of time, walk, climb stairs, balance, stop, kneel crouch, bend, stretch, twist or reach
Problem solving: Find alternative ways to prepare meals/events when issues arise, such as supplies running out, orders coming in late or equipment malfunctioning
Ability to multitask and work quickly under pressure
Attention to detail and organized skills
Qualifications:
Able to work flexible hours and days. Two year culinary arts degree preferred. Minimum of three years related experience.
One year of Supervisory experience preferred.
Knowledge of food safety, sanitation, food products, and food service equipment.
Previous experience maintaining professional and respectful work relationships.
Salary range: $55,000 - $60,000 annually
We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! We also offer hotel discounts and shift meals.
This job posting will close on 10/15/2024 or until the position has been filled.
#Magnolia
Reference: 199206601
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