Sous Chef Main - Full time, Year Round

Job Description

Job Description

BASIC FUNCTIONS AND RESPONSIBILITIES:

Responsible for the preparation of fresh and wholesome hot buffet foods for breakfast and lunch for a hotel serving up to 2500 meals per day ensuring a smooth operation, proper sanitation, and sound management of three to ten employees.

ESSENTIAL JOB FUNCTIONS:

• Assume responsibility for the overall production of hot breakfast items, lunch, and additional hot banquet preparations served for both breakfast and lunch.
• Open kitchen and coordinate all hot food preparations for breakfast, and lunch, ensuring food is presented in accordance with company specifications.
• Work with Front of the house buffet staff to ensure opening timelines are met for the Main dining room and lower dining rooms.
• Oversee hot food garnishes and ensure that all buffet foods are replenished in a timely manner.
• Work with Room service team to ensure all in room dining orders are handled expeditiously.
• Work directly with Employee Cafeteria team to minimize waste and coordinate menu production using foods available at end of shift.
• Oversee the production and quality of all saucier prepared soups, stocks and braised items.
• Requisition food materials daily or as needed for the preparation of breakfast, and lunch, to be filled by the Receiving Department.
• Ensure all requisitions are stored and rotated in a timely manner.
• Develop menus, prep lists, requisitions, photograph, costing, and new menu packets with assistance of Executive Chef.
• Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, upright freezer, and general sanitary condition of hot side kitchen and vegetable prep area in a neat and orderly fashion.
• Execute on-line production of meal period.
• Assist Granary staff during prep and ensure delivery timelines are met.
• Ensure all food product is used as effectively as possible.
• Monitor the quality and quantity of food that is prepared. Ensure adherence to quality expectations and standards including all assigned production.
• Keep up to date on house counts on a daily and weekly basis for proper menu breakdown.
• Demonstrate advanced knife handling skills and familiar with kitchen equipment and machines.
• Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards.
• Ensure proper rotation of product in all refrigerators to minimize wastage/spoilage.
• Work on the line under time constraints, extreme temperatures, and high business levels.
• Learn, retain, and demonstrate a full knowledge and understanding of all menu items, Carriage Lounge, and banquet menus as trained.
• Follow kitchen policies, procedures and service standards.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Check and ensure the correctness of the temperature of appliances and food.
• Check the working condition of equipment and machinery in accordance with specifications.
• Communicate assistance needed during busy periods.
• Ensure proper portion, arrangement, and food garnish.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare special dietary meals or substitute items.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Test foods to determine if they have been cooked sufficiently.
• Weigh, measure, and mix ingredients.
• Supervise, train, evaluate and schedule a staff up to 10.
• Meet with Dining Room managers to discuss daily services and special functions.
• Attend to any problems that may occur during the AM shift and report the incident to the Executive Chef.
• Check daily house counts for all meals and their scheduled times, maintain attention to any special requests.
• Delegate designated prep work load for entire AM hot side crew.
• Maintain an awareness of and minimize costs/expenses.
• Carry out supervisory responsibilities in accordance with Mohonk Mountain House policies. Maintain a knowledge of local, state, federal health and employment laws.
• Interview, hire and train employees; plan, assign, and direct work; appraising performance; reward and coach/counsel/discipline employees; address complaints.
• Act calmly and effectively in emergency situations.
• Analyze problems and develop and implement action plans to address problems.
• Monitor schedule daily to minimize overtime.
• Delegate and participate in food preparation for next day's shift.
• Facilitate/attend shift briefings and actively participate daily.
• Inspect the work of others by touch, sight, sound, taste and smell for conformance to prescribed standards
• Maintain confidentiality of proprietary information; protect company assets.
• Maintain good working relationships with coworkers, guests, and managers.
• Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry.
• Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies.
• Work clean and be responsible for kitchen organization and orderliness. Clean and scrutinize work stations periodically during work shift.
• Maintain proper Kitchen safety procedures.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow all safety and sanitation policies when handling food and beverage.
• Handle hot items with care.
• Inform Executive Chef, Executive Sous Chef of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
• Keep refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.
• Maintain food and cooler logs.
• Perform job safely while maintaining a clean, safe work environment.
• Complete safety training and certifications when offered.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Lift up to 50 pounds from ground level and carry a distance of up to 100 feet with/ without assistance. Walk up to 5 miles per day.
• Follow all company and safety and security policies and procedures
• Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 yards.
• Identify safety hazards, report, and follow up to see that corrective action is taken.
• Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
• Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
• Operate equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.
• Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings.
• Perform basic mathematical functions with recipes such as addition, subtraction, multiplication, and division.
• See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
• Prepare administrative reports in a clear, logical manner.
• Demonstrate proficiency with Windows-based operating systems and use software including MS Word, MS Excel, MS Outlook.
• Develop and implement short and long-term goals and objectives for the department and Mohonk Mountain House.
• Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues.
• Assist all service staff and company workers in a professional manner insuring our guest service is in accordance with company standards.
• Adhere to Mohonk Mountain House’s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.
• Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff.
• Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business.
• Taste sweet, sour, bitter, and salty and demonstrate a sense of smell.

QUALIFICATIONS:

• Associates degree in Culinary Arts from accredited culinary school or 5-7 years experience in similar operation.
• Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience.
• Certified in food service sanitation practices and prevention of food borne illnesses.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.