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Form of workSheraton Madison is growing very quickly and would love to speak to top quality candidates who's values and commitments to serving our guests to the highest level achievable to exceed our guests expectations.
Our management team search is focused on individuals who are dedicated to consistently driving high standards and achieving service excellence.
Those who enjoy a small-company-feel, are adept at building relationships, and have a single-minded focus on delivering quality should apply.
Position Summary: Responsible for the daily operations of the kitchen, and provides professional leadership and direction to kitchen personnel. The Sous Chef will provide insight into the Company culture through established policies and procedures. This manager will ensure that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality. This manager will maintain a safe, orderly and sanitized kitchen and will demonstrate this by example, using proper food-handling techniques.
Primary Duties:
- Prepares daily production list.
- Ensures that all stations remain stocked before and during the meal period.
- Verifies that kitchen staff follows all recipes and portions servings correctly.
- Keeps kitchen, dish, and storage areas clean and organized.
- Places food and supply orders as directed.
- Receives product be verifying invoice and freshness of product.
- Hires and trains employees to company standards.
- Sets excellent customer service and work examples.
- Actively participates as a member of the management team.
- Manages staffing levels throughout shift.
- Oversees kitchen labor and food cost to budgetary requirements.
- Performs additional responsibilities, although not detailed, as requested by the Executive Chef/General Manager at any time.
- 90% of time standing and 10% of time sitting.
- Banquet Event Execution
- Direct contact with guests, managers and employees.
- Behaves professionally and can be flexible in a changing environment.
- Must be able to carry loads greater than 35 pounds, and be able to transport up to 70 pounds regularly.
Qualifications
Qualifications:
- College or culinary training preferred.
- A minimum of 3 years working as a Sous Chef in high volume kitchen with Banquets as well.
- Extensive cooking and production experience is a must.
- Commitment to quality service, and food and beverage knowledge.
- Basic math and computer skills. Micros experience a plus.
- Knowledge of basic training techniques.
- Awareness of local, state and federal health and sanitation laws.
- Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, fryers, slicer, knives, burr mixer and dish machine.
- Ability to work in a high-energy and demanding environment
This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.
