Sous Chef

Job Locations US-TX-San Antonio
Posted Date 3 months ago(11/27/2017 10:57 AM)
Requisition ID
2017-20466
# of Openings
1
Category (Portal Searching)
Culinary

Overview

La Mansion del Rio

 

La Mansion

 

The Omni La Mansion del Rio is ideally nestled along the historic Riverwalk among the banks of the Paseo del Rio in downtown San Antonio. It is within easy walking distance of the famous Alamo, El Mercado, La Villita District, Spanish governor’s Palace, San Antonio Convention Center and other well-known landmarks.

 

Omni La Mansion del Rio’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni La Mansion del Rio may be your perfect match.

Job Description

To provide technical and administrative assistance to the Executive Chef and ensure effective operation of the kitchen and food production outlets.

Responsibilities

  • Schedule staff according to budget and business forecast
  • Responsible for product availability for all restaurant and banquet items
  • Ensures all kitchen equipment is in proper working order
  • Develops additions to menu as needed
  • Monitors and has hand on control over daily food production
  • Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns
  • Know expectation and ensures that staff understands them and that they execute said expectations within the proper guidelines
  • Checks and controls sign-in and sign-out procedures for kitchen staff
  • Conducts kitchen department meetings
  • Manage the stewarding department to ensure optimum results

Qualifications

  • Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen
  • Must possess strong organizational, management, culinary, communication, and motivational skills
  • Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures
  • Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods
  • Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint)
  • Must have an unexpired Serv Safe certification
  • Must be able to stand for 8+ hours per day
  • Flexible scheduling to include nights, weekends, and holidays

End of Job Description

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