What are the responsibilities and job description for the Sous Chef position at theWit Hotel?
JOB SUMMARY:
We are looking for a Sous Chef for ROOF at theWit Hotel. This position will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food. This person will also ensure a safe, sanitary work environment which conforms to all standards and regulations, and achieves profitable, competitive, quality products.
We are looking for a Sous Chef for ROOF at theWit Hotel. This position will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food. This person will also ensure a safe, sanitary work environment which conforms to all standards and regulations, and achieves profitable, competitive, quality products.
SKILLS:
We are looking for those who celebrate culture, humor, wit, thoughtful and attentive service and team orientation. This position requires strong leadership skills by those who are not afraid to be imaginative or inspired. You'll need an ability to create a motivating work environment driving our Whatever It Takes attitude. Have a strong passion for excellence and guest service. Strive to continuously evolve and improve your staff performance in order to provide a Four Diamond level of service for all guests each and every day.
RESPONSIBILITIES:
ADDITIONAL QUALIFICATIONS:
We are looking for those who celebrate culture, humor, wit, thoughtful and attentive service and team orientation. This position requires strong leadership skills by those who are not afraid to be imaginative or inspired. You'll need an ability to create a motivating work environment driving our Whatever It Takes attitude. Have a strong passion for excellence and guest service. Strive to continuously evolve and improve your staff performance in order to provide a Four Diamond level of service for all guests each and every day.
RESPONSIBILITIES:
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and banquets to ensure a quality, consistent product is produced which conforms to all standards.
- Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and determination, as appropriate.
- Schedule and manage the maintenance and sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards and regulations.
- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
- Promote accident prevention to minimize liabilities and related expenses.
- Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus.
- Perform any other job related duties as assigned
ADDITIONAL QUALIFICATIONS:
- Hotel experience preferred.
- Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of associates and/or complex problems and food and beverage management.
- Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budge forecasting, quality assurance programs, hospitality law, and long-range planning.
- Leadership skills to motivate and develop staff and to ensure accomplishment of goals
- Ability to work effectively under time constraints and deadlines.
- Must have the ability to communicate in English.
CHEF, SOUS
Flik Hospitality Group -
Chicago, IL
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