Sous Chef Tournant Main - Full Time, Year Round

Mohonk Mountain House; Town of New Paltz (NY); On-site; USD 40,000 - 70,000; Full time

Job summary

Ein etabliertes Hotel sucht einen leidenschaftlichen Küchenleiter, der frische und gesunde Mahlzeiten für eine große Anzahl von Gästen zubereitet. In dieser Rolle sind Sie verantwortlich für die Überwachung der Küchenoperationen, die Menüausführung und die Teamführung. Sie arbeiten eng mit Hochzeitskoordinatoren zusammen und sorgen dafür, dass jede Veranstaltung reibungslos abläuft. Wenn Sie über umfangreiche Erfahrung in der Gastronomie verfügen und ein Talent für kreative Küche haben, ist dies die perfekte Gelegenheit für Sie, in einem dynamischen Umfeld zu arbeiten und Ihre Fähigkeiten zu zeigen.

Qualifications

• Erfahrung in der Küchenleitung und Menüplanung.
• Zertifizierung in Lebensmittelsicherheit und -sanitation.

Responsibilities

• Überwachung der Zubereitung von Speisen für Veranstaltungen.
• Führen und Ausbilden eines Teams von bis zu 20 Mitarbeitern.
• Sicherstellung der Einhaltung von Lebensmittelsicherheitsstandards.

Skills

Küchenleitung

Menüplanung

Teamführung

Lebensmittelsicherheit

Kochkunst

Kommunikation

Zeitmanagement

Education

Associate’s degree in Culinary Arts

5-7 Jahre relevante Erfahrung

Tools

MS Word

MS Excel

MS Outlook

Job description

BASIC FUNCTIONS AND RESPONSIBILITIES:
Responsible for preparing fresh, wholesome meals for a hotel with a capacity of 600 guests and 500 day guests, ensuring smooth operations, proper sanitation, and effective management of multiple weddings and banquets. Act as relief PM Sous Chef as scheduled.

ESSENTIAL JOB FUNCTIONS:

1. Oversee the production of hot foods for banquets, weddings, and receptions. Conduct tastings.
2. Execute menus with full oversight of kitchen setup, plating, and delivery according to Banquet Event Orders.
3. Communicate effectively with Wedding Coordinators during planning and execution.
4. Supervise a team of up to 20 staff, including hiring, training, scheduling, performance appraisal, and discipline, following Mohonk Mountain House policies.
5. Coordinate with the Chef and Executive Sous Chef to order and manage products for banquet events.
6. Requisition food materials daily for breakfast, lunch, and dinner services.
7. Oversee kitchen operations, coordinate hot food preparations, and delegate tasks to the Garde Manger crew.
8. Maintain comprehensive knowledge of all menu offerings and food standards.
9. Prepare and cook food per recipes and standards, ensuring proper portioning, presentation, and temperature.
10. Prepare special dietary meals as needed.
11. Maintain cleanliness and organization of workspaces and equipment.
12. Provide relief coverage for the PM Sous Chef and ensure effective online meal production.
13. Demonstrate advanced knife skills and familiarity with kitchen equipment.
14. Work efficiently under time constraints and high volume, operating equipment safely.
15. Meet with Food and Beverage managers to discuss daily services and special functions.
16. Analyze issues, develop action plans, and report to the Executive Chef.
17. Participate in shift briefings and inspect work for quality conformance.
18. Maintain confidentiality and protect company assets.
19. Provide professional guest service and support colleagues, maintaining good relationships.
20. Research industry trends and stay informed on health and employment laws.
21. Manage inventory, equipment, and supplies, including initiating purchases.
22. Ensure kitchen cleanliness, safety, and sanitation policies are followed.
23. Maintain logs, proper storage, and rotation of food products to minimize waste.
24. Complete safety training and certifications as required.
25. Lift up to 50 pounds, maneuver carts, and walk long distances as needed.
26. Identify safety hazards and report hazards or emergencies promptly.
27. Perform physical activities such as reaching, bending, kneeling, and standing for extended periods.
28. Communicate effectively in English, perform basic math, and prepare administrative reports.
29. Proficiently use MS Word, Excel, and Outlook.
30. Adhere to Mohonk Mountain House’s dress, grooming, and service standards.
31. Learn and demonstrate service strategies with guests and staff.
32. Maintain flexible work hours during peak periods, including nights, weekends, and holidays.
33. Taste and smell food to ensure quality standards.

QUALIFICATIONS:

1. Valid driver’s license; at least 21 years old (or 20 with two years of driving experience).
2. Associate’s degree in Culinary Arts or 5-7 years of relevant experience.
3. Certified in food safety and sanitation practices.

Please note this job description is not exhaustive and duties may change at any time.