Sous Chef

US-PA-Bedford
3 weeks ago(12/27/2017 12:25 PM)
Requisition ID
2017-21264
# of Openings
1
Category (Portal Searching)
Culinary

Overview

Bedford Springs Resort

 

Bedford Springs

 

Join our award-winning team of associates at the luxurious and exquisite Omni Bedford Springs Resort. More than just a sought-after destination for travelers worldwide, the Bedford Springs Resort flawlessly combines a rich history and historic charm with all of the modern conveniences one would expect from a four-diamond hotel property. After undergoing a $120 million restoration in 2007, the Omni Bedford Springs Resort offers unparalleled service and amenities to thousands of travelers each year.

Our Omni Bedford Springs 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 Bedford Springs Resort may be your perfect match.

Job Description

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

Responsibilities

  • Supervise the Outlet kitchens and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef.
  • Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the property.
  • Ensure that purchases are made using the specifications set by the Executive Chef or Central Purchasing and make appropriate recommendations to the Executive Chef when specification changes are warranted. 
  • Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly. 
  • Ensure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality.  
  • Ensure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis. 
  • Responsible for maintaining adequate training programs for kitchen personnel.
  • Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared.
  • Inventory excess production for use on menu or conversion into extenders.
  • Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets.
  • Ensure that the kitchen is prepared to start service on a timely basis.
  • Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation ar minimized.
  • Ensure that plates issued to servers are garnished properly and have good eye appeal.
  • Ensure that plates and utensils used are clean.
  • Responsible for the sanitation of all food preparation and storage areas and equipment.
  • Inspect all equipment for proper maintenance and report deficiencies to Engineering.
  • Ensure that an adequate supply of equipment is available.                       
  • Ensure that requests and specifications in the function sheets are provided on a timely basis.
  • Constantly coordinate with room supervisors so that production is scheduled as reservations dictate.
  • Perform other related duties as requested by the Executive Chef.
  • Make profit improvement recommendations to the Executive Chef.
  • Practice safety standards and report any unsafe conditions to the Executive Chef.
  • Responsible for care of equipment.                
  • Remain alert, courteous and helpful to the guests at all times.
  • Respond to any reasonable task as assigned by supervisor or manager.
  • Assist in other departments as needed
  • Attend monthly departmental meetings

 

Tools and Equipment:

 

  • Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives 
  • Oven, grill/stove burners, microwave appliances,

Working Environment:

 

  • Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
  • Exposure to Food and Beverage hazardous cleaning chemicals.
  • Exposure to food items and beverages.

Qualifications

  • Associate degree in culinary arts or equivalent apprenticeship.
  • Minimum two (2) years experience in a first class hotel/resort or restaurant.
  • Ability to communicate effectively.

 

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