Chef Sous North Coast Cafe

Assist in managing the food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry‑level culinary staff in preparation and cooking of various food items, their garnishment, and presentation. Responsible for menu planning, development, and cost control. Duties and Responsibilities

FINANCIAL RETURNS

Assist in developing new menu concepts; develop, test, and cost out new menu items; maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility. Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures. Recommend and initiate disciplinary or other staffing/human‑resource–related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Interact with outside contacts: Guests – to ensure their total satisfaction Vendors – to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies – regarding safety matters and kitchen inspections Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs. Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Maintain and enforce procedures to ensure the security and proper storage of food and beverage products, kitchen inventory and equipment. Replenish supplies, inventory, uniforms, etc. in a timely and efficient manner. Minimize waste and control costs. Assist in determining the minimum and maximum stocks of all food, material and equipment. Assist in cooking and food preparation as required. May serve as Manager on Duty or perform other duties as assigned.

QUALIFICATIONS AND REQUIREMENTS

Completion of a high school diploma or equivalent, plus two years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: Carry or lift items weighing up to 50 pounds. Move about the kitchen. Handle food, objects, products and utensils. Communicate effectively with employees and guests, reflecting highly on the hotel, the brand and the company. Use mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances. Read and write instructions and recipes. Problem‑solve, reason, motivate, organize and train. Possess alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. Rate of pay: $27/hr. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Legal Notice This position is open and currently accepting applications. #J-18808-Ljbffr InterContinental Hotels Group