Sous Chef Table 45 - InterContinental Hotel and Conference Center
Negotiable
Experience
1-3 years
Job Type
Full Time
Location
United States, Cleveland
Assist in managing a single food
and beverage outlet or a shift or section of food and beverage operations.
Supervise kitchen employees and entry-level Culinary Staff in preparation
and cooking of various food items and their garnishment
and presentation. Responsible for menu planning and development and cost
control.
knowledge so that you are prepared for anything
ownership and going the extra mile
and Responsibilities
test, and cost out new menu items. Maintain updated and accurate recipes
and costing of all dishes prepared and sold in assigned area
of responsibility.
staffing/human resource-related actions in accordance with company rules
and policies. Alert management of potentially serious issues. Assist
with employee selection, training and development, and performance
coaching.
Promote teamwork and quality service
through daily communication and coordination with other departments.
Key departmental contacts include Sales and Marketing, Catering,
Banquets, Maintenance, and Guest Services. Assist sales,
catering, and banquet staffs with banquets, parties and other special
events.
Interact with outside
contacts:
satisfaction
Vendors – to order supplies
and equipment and ensure best prices and quality
regarding safety matters and kitchen inspections
kitchen stations. Maintain and strictly abide by proper storage procedures
and state sanitation and health regulations. Notify the Maintenance
Department of any needed repairs.
requisitions for food and supplies needed from various storerooms; maintain
inventory control procedures.
of all food, material and equipment.
as required.
May serve as Manager on Duty or perform
other duties as assigned.
GUEST
EXPERIENCE
RESPONSIBLE
BUSINESS
QUALIFICATIONS
AND REQUIREMENTS
Completion of a high school diploma or equivalent, plus two years
of experience as a chef, or equivalent combination of education
and culinary/kitchen operations experience. Degree or certificate
in culinary arts preferred.
This job requires ability to perform
the following:
Carrying or lifting items
weighing up to 50 pounds
Handling food, objects, products
and utensils
Bending, stooping,
kneeling
Other:
Communication skills are utilized a significant amount
of time when interacting with others; demonstrated ability to interact
with employees and guests that reflects highly on the hotel, the brand and
the Company.
Mathematical skills, including basic
math, budgeting, profit/loss concepts, percentages, and variances are utilized
frequently.
Reading and writing abilities
are utilized often when giving and receiving instructions and preparing
recipes
Problem solving, reasoning,
motivating, organizational and training abilities are used
often.
Alcohol awareness certification
and/or food service permit or valid health/food handler card as required
by local or state government agency.
