Taskforce Sous Chef - Carpenter Hotel

The Opportunity A Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts. Sous Chefs will also ensure equipment and facility is immaculate. Organization- Carpenter Hotel Summary The Opportunity A Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts. Sous Chefs will also ensure equipment and facility is immaculate. The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. A Sous Chef must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions. Key Responsibilities Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers. Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment. Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary. Check the quality of raw and cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Record production and operational data on specified forms. Estimate amounts and costs of required supplies, such as food and ingredients. Order or requisition food and other supplies needed to ensure efficient operation. Check the quantity and quality of received products. Follows inventory standards and procedures to consistently conduct an accurate inventory. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary. Supervise and coordinate activities of cooks and workers engaged in food preparation. Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Based upon fluctuating demands of the operation and in order to exceed expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision. Who We Are Opened in fall 2018, this South Austin hotel is one with its lush surroundings. Carpenter Hotel features a pool with a community deck and Q Hut pavilion. Each of its 93 rooms comes with a terrace. Take in the scenery with fare from our all-day Coffee Bar or enjoy a meal on the patio or in the dining rooms of our restaurant, Carpenters Hall. The hotel is nestled in an old pecan grove on the edge of Zilker Park in South Austin. It’s an easy walk to Lady Bird Lake, downtown, and central to everything worth doing. We’re Proud to Offer Exceptional Benefits, which Include Medical, Dental, Vision, 401K with company match Free room nights, Discounted and Friends & Family Room Rates Generous Paid Time Off Work-life benefits including wellbeing initiatives such as a complimentary Headspace Discounts at various retailers –Apple, AT&T, Verizon, Headspace and many more! Key Responsibilities Be present in our operations, the market, and our competitive set, ensuring that we are positioned as the industry leader, evolving our guest and team experiences, our programming and social media presence, community outreach and collaboration, as such maintaining our place as a destination of choice as well as the employer of choice. Coach bar leaders on profitability, ensuring that we are financially responsible, proactively flexing expenses when top line is soft, providing the tools to the team to run their departments effectively, yet efficiently, managing all labor and expenses tightly. Create, review, and constantly improve organizational effectiveness of Bar operations and beverage prep by maintaining processes, overseeing employees, establishing a highly motivational work environment, and implementing innovative changes. Work cohesively with the leadership team to achieve a consistent culture that represents our brand appropriately and promotes and upholds our standards of service. Perpetuate a positive teaching environment encouraging the team to take ownership of the guest experience, learn every day and aspire to do better each day. Work with department heads to create departmental paths and projects as they relate to beverage programming, prescribe timelines and priorities, assign performance goals, and ensure their timely completion. Motivate, coach, counsel and discipline bar management personnel, according to our S.O.P.'s. Solicit team member and guest feedback to ensure the experience we are providing for both internal and external guests exceeds our standards and expectations, learning from experiences and taking corrective action as needed. Participate in ongoing food, beverage, and sanitation seminars to keep information top of mind. Manage Bar Labor and Control Liquor, Beer & NA COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible. Ensure the team has all the information, products, and tools necessary to be successful. Observe beverage trends and stay current, presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests. Aid in interviewing, hiring, training, and the resolution of problems, provide open communication and recommend discipline and/or termination when appropriate. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state, and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities Ensure open lines of communication with staff, all departments and upper management at all times via email, logbooks, meetings, etc., to ensure all needs of the hotel are met Maintain a high level of cleanliness and safety in the work area Adhere to all standards of operations, policies and procedures, manuals, training material, memos and verbal instruction Ensure that all equipment is maintained in good, safe working condition Maintain an increased awareness of safety issues throughout the property Keep abreast of safety and emergency procedures and OSHA requirements Attend relevant meetings Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision. Qualifications High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred Minimum of two years (2) of relevant experience Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste) Experience with scheduling a staff of 15 or more Excellent verbal, written, and graphic communication and interpersonal skills Strong organizational skills All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. #J-18808-Ljbffr Bunkhouse