Sous Chef - Hotel Carmichael

Description

Located in the heart of Carmel City Center near the Arts & Design District, Hotel Carmichael offers a unique way to experience Central Indiana: spirited, celebrated, and steeped in tradition of authentic hospitality. Discover the music, movement, and magic of Carmel’s newest boutique luxury destination, the Hotel Carmichael.

If you were referred by an associate, please list the associate's name who referred you when applying.

Performs advanced food preparation in a fine dining restaurant along with supervision of kitchen staff.

Responsible for the entire operation of the kitchen in absence of the Executive Chief and Executive Sous Chef, including:

· Providing management and support to the kitchen staff, ensuring efficiency in the daily operation.

· Training, developing, and motivating staff to meet and exceed established food preparation standards on a consistent basis. Teaching preparation according to well-defined recipes and following-up to discuss ways of constantly improving the cuisine at the property.

· Maintaining the quality of food preparation and presentation through active participation in all aspects from planning to plating. Ensuring all products are prepared in a consistent manner and meeting departmental appearance/quality standards.

· Troubleshooting unexpected or unusual situations in the kitchen.

· Food cost control and inventory.

· Discussing daily food cost reports with key kitchen and F&B staff.

· Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with City/County Health Department and property standards.

· Coordinating with support departments for acquisition of needed goods and services.

· Ensuring sufficient staffing levels are scheduled to accommodate business demands.

· Following and enforcing all applicable safety procedures specified for kitchen and food services areas.

· Maintaining a high level of cleanliness in the kitchen facilities.

· Displaying exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.

· Delegating as appropriate to develop subordinates to accept responsibility and meeting clearly- defined goals and objectives.

· As part of the management team, displaying an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.

· Accepting projects and responsibilities as assigned by the Executive Chef and completes in a timely manner.

· Remaining at all times appropriately groomed per company grooming standards and wearing the uniform provided.

· Must possess basic reading, writing, mathematical, and computer skills.

· Ability to read and follow recipes

· At least 2 years high-volume cooking experience with extensive knowledge in fine dining restaurant service.

· Food safety knowledge

· Strong interpersonal and communication skills involved in culinary training.

· Ability to be a self-starter with strong organizational skills

· Knowledge of the Back of House operations and ability to supervise others.