• Exec Sous Chef

    Job Locations US-TX-San Antonio
    Posted Date 1 month ago(3/20/2018 4:27 PM)
    Requisition ID
    2018-23828
    # 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 assistance to the Executive Chef and ensure efficient, effective operation of the kitchen and food production outlets.

    Responsibilities

    • Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls
    • To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action
    • Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen
    • Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
    • To maintain control of the standards for purchasing and receiving items
    • Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items
    • To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers
    • Constantly inspect all food service sections during service time to ensure that the correct standards are maintained
    • Responsible for control of equipment and scheduling maintenance

    Qualifications

    • Customer Service, prior admin experience preferred
    • Associate's degree or higher preferred in Culinary Arts
    • Knowledge of Microsoft Word, Excel, Delphi or similar programs.
    • Excellent organizational skills
    • Clear, positive, energetic communication skills
    • Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher
    • 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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