Sous Chef Tournant Main Year Round

Sous Chef Tournant Main - Full Time, Year Round

30+ days ago Requisition

Salary Range: $32.00 To $32.00 Hourly

Responsible for the preparation of fresh and wholesome meals for a hotel with a 600 hotel guest and 500 daily guest capacity, ensuring smooth operation, proper sanitation, and sound management of multiple Weddings and Banquets. Act as relief PM Sous Chef as scheduled.

• Assume responsibility for the overall production of hot foods associated with banquets, weddings, and receptions. Conduct tastings.
• Execute menus with complete oversight of kitchen set up, plate up, and delivery of hot foods related to banquet event according to Banquet Event Orders.
• Communicate effectively with Wedding Coordinators throughout the planning and execution of events.
• Carry out supervisory responsibilities for a staff up to 20 in accordance with Mohonk Mountain House policies. Interview, hire and train employees; plan, assign, and direct work; appraise performance; reward and coach/counsel/discipline employees; address complaints. Monitor schedule daily to minimize overtime.
• Work with the Chef and Executive Sous Chef to ensure all products are ordered for the banquet event. Work with purchasing to ensure any additional products outside of normal dining operations are ordered and used as required.
• Requisition food materials daily or as needed for the preparation of breakfast, lunch, and dinner services to be filled by the Receiving Department.
• Oversee kitchen and coordinate all hot food preparations for lunch and dinner banquets, ensuring food is presented in accordance with company specifications. Delegate banquet prep work load for Garde Manger crew.
• Learn, retain, and demonstrate a full knowledge and understanding of all menu offerings.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Ensure proper portion, arrangement, and food garnish. Test foods ensure the correctness of the temperature of food.
• Prepare special dietary meals or substitute items.
• Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, upright freezer, and general sanitary condition of garde manger and vegetable prep area in a neat and orderly fashion.
• Provide relief coverage for PM Sous Chef. Execute on-line production of meal period and ensure all food product is used as effectively as possible. Monitor house counts on a daily and weekly basis for proper menu breakdown. Delegate and participate in food preparation for next day's shift.
• Demonstrate advanced knife handling skills and familiar with kitchen equipment and machines.
• Work on the line under time constraints, extreme temperatures, and high business volume.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients. Maintain an awareness of and minimize costs/expenses.
• Check the working condition of equipment and machinery in accordance with specifications.
• Operate and regulate temperatures of equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.
• Meet with Food and Beverage managers to discuss daily services and special functions.
• Analyze problems and develop and implement action plans to address problems. Report to the Executive Chef.
• Facilitate/attend shift briefings and actively participate daily.
• Inspect the work of others by touch, sight, sound, taste and smell for conformance to prescribed standards.
• Maintain confidentiality of proprietary information; protect company assets.
• Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues. Assist all staff in a professional manner ensuring our guest service is in accordance with company standards. Maintain good working relationships with coworkers, guests, and managers.
• Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry. Maintain a knowledge of local, state, federal health and employment laws.
• Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies.
• Work clean and assume…