Sous Chef
Company: Innisbrook Resort
Location: Palm Harbor
Posted on: September 16, 2023
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Job Description:
POSITION OBJECTIVE
Train, supervise and work with all Culinary staff in order to
prepare, present food according to hotel standard recipes in order
to create quality food products.
ESSENTIAL JOB FUNCTIONS
-Assign, in detail, specific duties to all employees for efficient
operation of the kitchen. Visually inspect, select and use only the
freshest fruits, vegetables, meats, fish, fowl and other food
products of the highest standard in the preparation of all menu
items.
-Read and employ math skills for following recipes. Process
requisitions for supplies. Select, train and supervise kitchen
staff in the proper preparation of menu items.
-Maintain the food and labor costs as budgeted (or better) with the
highest quality and consistent results.
-Schedule culinary staff so that proper coverage is maintained
while keeping payroll costs in line.
-Ensure proper receiving, storage (including temperature setting)
and rotation of food products so as to comply with health
department regulations.
-Adhere to control procedures for cost and quality.
In addition to performance of the essential functions, this
position may be required to perform a combination of the following
supportive functions, with the percentage of time performing each
function to be solely determined by the manager based upon the
particular requirements of the hotel/resort:
-Supervise daily cleaning of walk-in and reach-in boxes for safety
reasons.
-Maintain vacation schedule for proper staffing.
-Report any equipment in need of repair to chef and engineering for
service.
-Perform other duties as necessary and assigned, such as V.I.P.
parties and staff meetings.
-Daily running of kitchen in absence of Chef de Cuisine or assigned
kitchen
EDUCATION/EXPERIENCE
High school or equivalent education required. Minimum of two years
of culinary school preferred.
REQUIREMENTS
-Must be able to speak, read, write and understand the primary
language(s) used in the workplace.
-Must be able to read and write to facilitate the communication
process.
-Requires good communication skills, both verbal and written.
-Must possess basic computational ability.
-Must possess basic computer skills.
-Knowledge of computer accounting programs, math skills as well as
budgetary analysis capabilities required.
-Thorough working knowledge of hot and cold food preparation.
-Good working knowledge of accepted sanitation standards and
applicable health codes.
-Basic mathematical skills necessary to understand recipes,
measurements, requisition amounts and portion sizes.
-May be required to apply common sense understanding to carry out
instructions furnished in written, oral, or diagram form; to deal
with problems involving several concrete variables in standardized
situations.
-Ability to obtain and maintain any government required license
PHYSICAL DEMANDS
-Most work tasks are performed indoors. Temperature generally is
moderate and controlled by hotel environmental systems; however,
must be able to work in extreme temperatures like freezers (-10--F)
and kitchens (+110--F), possibly for one hour or more.
-Must be able to sit at a desk for up to 5 hours per day. Walking
and standing are required the rest of the working day. Length of
time of these tasks may vary from day to day and task to task.
-Ability to physically handle knives, pots, mirrors, or other
display items as well as grasp, lift and carry same from shelves
and otherwise transport up to 50 pounds to every area of the
kitchen. Ability to perform cutting skills on work surfaces, topped
with cutting boards, 3 to 4 feet in height (banquet kitchen, prep
kitchen, bake shop, etc.). Proper usage and handling of various
kitchen machinery to include slicers, buffalo chopper, grinders,
mixers, and other kitchen related equipment.
-Ability to physically self-demonstrate culinary techniques, i.e.,
cutting, cooking principles, plate presentation, safety and
sanitation practices.
-Ability to create, build, handle, and dismantle displays up to 8
feet high, including ice carvings.
-The worker is subject to noise. There is sufficient noise to cause
the worker to shout in order to be heard above the ambient noise
level.
-Must be able to exert well-paced ability in limited space and to
reach other departments of the hotel on a timely basis.
-Must be able to lift up to 30 lbs. on a regular and continuing
basis.
-Must be able to push and pull carts and equipment weighing up to
250 lbs. occasionally.
-Must be able to bend, stoop, squat and stretch to fulfill cleaning
tasks occasionally.
-Requires grasping, writing, standing, sitting, walking, repetitive
motions, bending, climbing, listening and hearing ability and
visual acuity.
-Talking and hearing occur continuously in the process of
communicating with guests, supervisors and subordinates.
-Vision occurs continuously with the most common visual functions
being those of near and color vision and depth perception.
-Requires manual dexterity to use and operate all necessary
equipment.
-Must have finger dexterity to be able to operate office equipment
such as computers, printers, 10-key adding machine, electric
typewriter, multi-line touch tone phone, filing cabinets, FAX
machines, photocopiers, dolly and other office equipment as
needed.
WORK ENVIRONMENT
-Must be able to work effectively in a stressful environment,
communicate with others, effectively work with customers and accept
constructive criticism from supervisors
-Must be able to change activity frequently and cope with
interruptions
Salary range is $65k-85k
Keywords: Innisbrook Resort, Palm Harbor , Sous Chef, Hospitality & Tourism , Palm Harbor, Florida
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