Sous Chef

Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team. Junior Sous Chef The Junior Sous Chef is responsible for working alongside the head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness and monitoring, ordering and stocking. Delivering high quality, cost effective dishes as well as being service oriented and creative. Benefits Competitive Salary Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options 401k with employer MATCH Paid PTO Uniforms Provided for most positions Team Member Hotel Discount Program Essential Functions In the absence of the chef, supervise the kitchen and the preparation and presentation of foods by ensuring all food items are prepared according to specs. Oversee and organize kitchen stock and ingredients. Ensure first in, first out food rotation system and verify all food products are properly dated and organized for quality assurance. Keep cooking stations stocked, especially before and during prime operation hours. Hire and train new kitchen employees to standards. Manage food and product ordering by keeping detailed records and minimizing waste. Supervise all food preparation and presentation to ensure standards. Work with head chef to maintain kitchen organization, staff ability and training. Verify food storage units all meet standards and are consistently well managed. Specific Job Knowledge, Skills and Abilities Must be able to understand, read, write and speak English, to effectively communicate with Team Members and Guests and to work with required recipes and menus. Must adhere to and ensure that all health and safety standards are maintained in the kitchen. Must safely and effectively utilize kitchen equipment and utensils that require focus and skill, while working with machinery with moving mechanical parts. Must maintain a neat and professional appearance, upholding Company appearance standards at all times. Must apply common sense understanding in carrying out instructions. Must comply in standardized situations with little variation. Must be available to work flexible days and shifts, including holidays. Must be able to work without constant supervision. Physical Demands Stand on hard surfaces and be exposed to warm temperatures for long periods; use arms, hands and legs repetitively; handle, or feel various food products, utilize kitchen equipment and utensils; reach with hands and arms; and stoop, kneel, crouch, or crawl. Routinely be exposed to cold temperatures in freezers and walk-in refrigerators and hot temperatures from open flames on stoves and ovens; also required to walk, balance, talk, hear, taste and smell. Must regularly be able to carry and lift items in excess of 25 pounds without assistance. Must effectively use close vision, distance vision, close and distant hearing, color vision, and sense of smell and taste. Qualification Standards High School Diploma or equivalent is required. Two or more years’ experience in a similar role. Must have excellent customer service skills. Must obtain Food Handler’s Certificate within 30 days of hire. Must obtain ServSafe certification within 30 days (if not certified). Must have excellent interpersonal and communication skills with a strong focus on customer satisfaction. Must be able to lead and motivate a team. EEO Employer #J-18808-Ljbffr