Banquets Sous Chef

Clear Destination Inc.; Rancho Mirage, Northern (CA, KY); Hybrid; USD 70,000 - 90,000; Full time

Job summary

Clear Destination Inc. seeks a Sous Chef / Kitchen Supervisor to support the culinary team and oversee operations in the absence of the Executive Chef and/or Sous Chefs.

Partnering with F&B management, this individual is responsible for executing orders, and ensuring a quality experience for hotel guests. The role requires 2+ years in a fast-paced hotel/restaurant setting, flexibility to work AM/PM, weekends and holidays, and the ability to stand for long periods.

Qualifications

• Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment.
• Flexibility to work AM/PM, weekends and holidays.
• Ability to stand for extended periods of time (8 hours per shift).
• Ability to communicate in English with vendors, coworkers and management.
• Ability to read and comprehend detailed instructions, memos and notices.
• Ability to carry out detailed written and/or oral instructions.
• Ability to write and perform daily prep list and par sheets.
• Must possess or obtain a Food Handlers' Certification within 30 days.

Responsibilities

• Controls the quality and consistency of all food served.
• Creates and adjusts work schedule according to workloads and occupancy.
• Order and receive ingredients and culinary supplies.
• Conducts a month end inventory of all products.
• Ensure work areas are set no less than 15 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost.
• Assist in producing and plating plates.
• Prepare and properly store food items for advanced production.
• Report maintenance or security problems to the appropriate department promptly.
• Sets a positive example for guest relations - both internal and external guests.

Skills

High energy

Flexible schedule

Stand for long periods

English communication

Instruction comprehension

Prep and par sheets

Food handlers certification

Job description

Sous Chef / Kitchen Supervisor

Overview:

The Kitchen Supervisor will assist in the overall operation of the culinary team and will be responsible for the culinary operation in the absence of the Executive Chef and/or Sous Chefs. Partnering with F&B management, this individual is responsible for executing orders, and ensuring a quality experience for hotel guests.

Responsibilities:

• Controls the quality and consistency of all food served.
• Creates and adjusts work schedule according to workloads and occupancy.
• Order and receive ingredients and culinary supplies.
• Consistently conduct departmental line-ups.
• Maintains cleanliness of all food prep and production areas.
• Conducts a month end inventory of all products.
• Ensure work areas are set no less than 15 minutes prior to service.
• Ensure all food supplies necessary for service are in appropriate supply on a timely basis.
• Assist in controlling food cost.
• Assist in producing and plating plates.
• Prepare and properly store food items for advanced production.
• Report any maintenance or security problems to the appropriate department promptly.
• Sets a positive example for guest relations - both internal and external guests.

Qualifications:

• Minimum of 2+ years of hotel/resort or restaurant experience in fast paced, culinary environment
• Ability to work a flexible schedule, to include: AM/PM, weekends, holidays.
• Ability to stand for extended periods of time (at least 8 hours/shift).
• Ability to ensure efficient, effective operation of the food production outlet(s).
• Ability to satisfactorily communicate (verbal and written) in English with vendors, co-workers, and management.
• Ability to read and comprehend detailed instructions, short correspondence, and memos.
• Ability to carry out detailed written and/or oral instructions.
• Ability to write and perform daily prep list and par sheets.
• Ability to meet Omni Hotels & Resorts qualify and performance standards.
• Ability to update and maintain inventory.
• Self motivated, and ability to work with limited supervision.
• Must have passion for profession.
• Must possess or be able to obtain a Food Handlers' Certification within 30 days.