Pastry Sous Chef
The Greenbrier Hotel
Job Description
Essential Job Functions Position:Sous Chef Department:Chefs Date Updated:January 18, 2006 Primary Responsibilities:
•To take all necessary steps to provide our guest with a Greenbrier experience in accordancewith the five star, five diamond guidelines Candidate must demonstrate the following attributes:
•Sets high standards which are reflected in all aspects of his own professional behavior
•Expects consistent high performance from others
•Constructively confronts others openly and directly about performance
•Inspires others not only to adhere to high standards but finds ways to raise the bar
•Sets the tone in a positive and progressive manner
•Anticipates and prevents problems
•Makes decisions and sets priorities on the basis of a solid problem solving model
•Evaluates pros and cons of a decision and uses these to make decisions to improve business performance
•Uses passion for improvement to push self and learn to do better
•Drives organization to new levels of achievement
•Anticipates the cultural or environment challenges that will likely be encountered
•Anticipates guests needs and proactively develops strategies, products and services to meet those needs
•Uses creative innovative measures to exceed guest expectation
•Works on getting added results
•Coaches and guides others in work tasks and overall work place safety
•Gets results the right way
•Develops action plans to achieve goals
•Adds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement
•Continually strives for improvement through situational experience and solicitation of feedback
•Can handle advanced and unusual tasks Normal Working Hours:
•Varies day and evening (10-12 hour shift)
•Possible 6-day week Past Work Experience Requirements:
•8 years experience in food production at The Greenbrier or similar location
•Previous supervisory experience required Educational Requirements:
•High School Diploma or G.E.D. preferred
•A.O.S/ A.S. Culinary Degree or equivalent experiential learning
•Basic supervisory management training
•Comprehensive understanding and practical knowledge of the fundamentals of cooking Technical Requirements:
•West Virginia Food Handler's Permit
•Must be able to effectively communicate and delegate work assignments
•Must be able to lead a highly motivated team
•Ability to organize and supervise independent restaurant units within kitchen structure
•Proficient in all aspects of the culinary arts and have a thorough knowledge of all a la carte and banqueting work
•Must be innovative and creative Computer
Experience
Specific Software Experience Level
(Beginner, Intermediate, Advanced) Word Processing Intermediate Spreadsheet Intermediate Database Programming Calendars Outlook Intermediate Internet HardwareInstallation TechnicalSkills SkillLevel (Beginner,Intermediate, Advanced) TypingWPM Beginner Data Entry Other Physical Requirements: Locationof Work Yes Yes X Indoors Heated X Outdoors TemperatureFluctuations X Below Ground PersonalProtective Equipment Required X Elevated Areas Work Postures Continuous up to8 hrs. per 8 hr. shift Frequent up to5.5 hrs. per 8 hr. shift Infrequent up to3 hrs. per 8 hr. shift Rarely up to.5 hr per 8 hr. shift Standing X Sitting Walking X Climbing X Bending/Stooping X OverheadReaching X Arm/HandMovement X Hand/EyeCoordination X Other(Define) Lifting Requirements 10lbs.or less 11-20lbs. 21-30lbs. 31-40lbs. Over41 lbs. 10lbs.or less 11-20lbs. 21-30lbs. 31-40lbs. Over41 lbs. 10lbs.or less 11-20lbs. 21-30lbs. 31-40lbs. Over41 lbs. 10lbs.or less 11-20lbs. 21-30lbs.
Essential Job Functions Position:Sous Chef Department:Chefs Date Updated:January 18, 2006 Primary Responsibilities:
- Toprovide leadership and direction in the production of all food items:restaurant outlets, room service, mainkitchen, banqueting, and/or assigned areas
- Toassign or delegate work as appropriate to ensure that food production isperformed to the benchmarked superior standards in accordance with allrecipes and methods.
•To take all necessary steps to provide our guest with a Greenbrier experience in accordancewith the five star, five diamond guidelines Candidate must demonstrate the following attributes:
•Sets high standards which are reflected in all aspects of his own professional behavior
•Expects consistent high performance from others
•Constructively confronts others openly and directly about performance
•Inspires others not only to adhere to high standards but finds ways to raise the bar
•Sets the tone in a positive and progressive manner
•Anticipates and prevents problems
•Makes decisions and sets priorities on the basis of a solid problem solving model
•Evaluates pros and cons of a decision and uses these to make decisions to improve business performance
•Uses passion for improvement to push self and learn to do better
•Drives organization to new levels of achievement
•Anticipates the cultural or environment challenges that will likely be encountered
•Anticipates guests needs and proactively develops strategies, products and services to meet those needs
•Uses creative innovative measures to exceed guest expectation
•Works on getting added results
•Coaches and guides others in work tasks and overall work place safety
•Gets results the right way
•Develops action plans to achieve goals
•Adds value by identifying ways to improve efficiency and effectiveness and to save expenses through process improvement
•Continually strives for improvement through situational experience and solicitation of feedback
•Can handle advanced and unusual tasks Normal Working Hours:
•Varies day and evening (10-12 hour shift)
•Possible 6-day week Past Work Experience Requirements:
•8 years experience in food production at The Greenbrier or similar location
•Previous supervisory experience required Educational Requirements:
•High School Diploma or G.E.D. preferred
•A.O.S/ A.S. Culinary Degree or equivalent experiential learning
•Basic supervisory management training
•Comprehensive understanding and practical knowledge of the fundamentals of cooking Technical Requirements:
•West Virginia Food Handler's Permit
•Must be able to effectively communicate and delegate work assignments
•Must be able to lead a highly motivated team
•Ability to organize and supervise independent restaurant units within kitchen structure
•Proficient in all aspects of the culinary arts and have a thorough knowledge of all a la carte and banqueting work
•Must be innovative and creative Computer
Experience
Specific Software Experience Level
(Beginner, Intermediate, Advanced) Word Processing Intermediate Spreadsheet Intermediate Database Programming Calendars Outlook Intermediate Internet HardwareInstallation TechnicalSkills SkillLevel (Beginner,Intermediate, Advanced) TypingWPM Beginner Data Entry Other Physical Requirements: Locationof Work Yes Yes X Indoors Heated X Outdoors TemperatureFluctuations X Below Ground PersonalProtective Equipment Required X Elevated Areas Work Postures Continuous up to8 hrs. per 8 hr. shift Frequent up to5.5 hrs. per 8 hr. shift Infrequent up to3 hrs. per 8 hr. shift Rarely up to.5 hr per 8 hr. shift Standing X Sitting Walking X Climbing X Bending/Stooping X OverheadReaching X Arm/HandMovement X Hand/EyeCoordination X Other(Define) Lifting Requirements 10lbs.or less 11-20lbs. 21-30lbs. 31-40lbs. Over41 lbs. 10lbs.or less 11-20lbs. 21-30lbs. 31-40lbs. Over41 lbs. 10lbs.or less 11-20lbs. 21-30lbs. 31-40lbs. Over41 lbs. 10lbs.or less 11-20lbs. 21-30lbs.
Vacancy posted 4 days ago
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