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401 (K) with 4% match, Medical, dental, vision, life and disability coverage plan, 10 vacation days per year with 2 additional personal days, 11 paid holidays and 7 sick paid time off per year.
Hotel Barrière Fouquet's is searching for a creative and experienced individual to join our talented kitchen team. In this position, you will act as the second in command in our kitchen, following and enforcing our Executive Chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. The role will be responsible for assisting the Executive Chef in the planning, directing, controlling, coordinating, and participating in the daily activities of food preparation in all the kitchens and restaurant operations.
Job Responsibilities:
- Contribute to the creation of menus and recipes, including all cost analysis
- Ensure a high standard and consistent food qualities in both presentation and preparation
- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
- Ensure efficient, cost-effective operation and profitability of food production
- Prepare and present dishes according to established recipes and the company standards
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
- Assume the role as Executive Chef in his or her absence
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Assure kitchen personnel is trained in best cleanliness and sanitation practices
Job Requirements:
- Proven experience as a Sous-Chef or similar role in a restaurant preferred
- Minimum of 4-5 years cooking experience in a fine dining or luxury hotel establishment in a culinary leadership role preferred
- Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
- Extensive culinary knowledge in both classical and current culinary trends
- Driven towards consistency and service excellence with a high determination and attention to detail
- Effective at managing, motivating, and mentoring a diverse staff
- Safe Food Handling Certification
- Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions
- Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs
