Executive Sous Chef-Banquets

Hard Rock International; Atlantic (IA); On-site; USD 71,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental, Vision, Prescription

401K with match

Paid Time Off

Holiday Pay

Free Meals

Training and Leadership development programs

Job summary

A global hospitality company is seeking a Culinary Supervisor in Atlantic, Iowa. This role involves overseeing kitchen operations, ensuring high hygiene standards, managing staff and food costs, and training team members. Candidates should have a culinary degree and a minimum of four years culinary experience, including supervisory roles. Benefits include a competitive salary, health coverage, and team member discounts. Join us to contribute to a vibrant culinary environment focused on quality and guest satisfaction.

Qualifications

• Minimum four years of culinary experience.
• Two years of kitchen supervisory experience.
• Knowledge of various styles of cooking.

Responsibilities

• Oversee kitchen section to ensure smooth operation.
• Train and direct staff on kitchen operations.
• Maintain high standards of hygiene within kitchens.
• Ensure service is fast, fun, friendly, fresh, and focused.

Skills

Culinary techniques

Staff training

Food cost management

Hygiene standards

Team leadership

Education

Culinary degree

Job description

Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members to stay healthy, plan for their future and maintain a healthy work‑life balance. Benefits may vary with employment status. To see our full list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits

Job Description

• Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
• Place & check food requisitions in accordance with menus.
• Handle and follow up all incidents immediately, and report accurately
• Train staff at lower levels and coach and direct employees to perform kitchen operations.
• Use correct techniques, procedures, and recipes for preparing and cooking food.
• Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations
• Maintaining food cost to the parameter given by the company.
• Check food costs on a daily basis and ensure continuous awareness of monthly food costs.
• Develop and maintain high standards of hygiene within kitchens.
• Keeping outlet ahead of HACCP standards
• Ensure service is fast, fun, friendly, fresh, and focused.
• Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times
• Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
• Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Conduct personal behavior and select, train, coach, counsel, appraise, and retain direct reports who consistently perform actions and behaviors that reinforce the company's mission and values of communication, integrity, fun, respect, accountability, passion, and dedication.
• Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
• Stays abreast of the current trends and practices within the area of responsibility and communicates pertinent information to management, peers, direct reports, and team members as appropriate.
• Ensure activities comply with relevant statutory and regulatory requirements, legal demands, and professional and ethical standards.
• Comply with all internal policies and procedures.
• Performs other duties as assigned

Qualifications

• A culinary degree is required, along with a minimum of four (4) years of culinary experience and two (2) years of kitchen supervisory experience or the equivalent combination of education and experience.
• Training and/or experience in pastry, garde manger, butchery, bakery, hot production, a la carte, buffet, and kitchen artistry outlets is required.
• A sound knowledge of a variety of styles of cooking is required.

Benefits Include

• Medical, Dental, Vision, Prescription, Life, Accident, Pet, Legal
• 401K with match
• Paid Time Off
• Holiday Pay
• Free Meals, Free Uniforms, Free Parking
• Discounts at Hard Rock properties around the globe
• All team members are eligible to participate in the discretionary annual bonus program
• Training and Leadership development programs
• Pay range: $71,000 - $90,000