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Sous Chef

Company: Benchmark Hospitality
Location: New Brunswick
Posted on: September 4, 2019

Job Description:

Essential Functions:

* Assist Executive Chef in coordinating the workflow for the kitchen.
* Operate the kitchen in a cost-effective manner as outlined in the annual budget. Assist with overseeing labor and food costs.
* Supervise and participate in the preparation and execution of food program for Banquets & Restaurant/Lounge.
* Monitor production and quality levels of all food products.
* Assist with menu development and concepting.
* Coordinate execution of events as stated on banquet event orders and assign duties and responsibilities accordingly to employees.
* Assist in maintaining expenses through proper and accurate inventory of supplies.
* Train, develop and maintain employee skills and relations.
* Hire and train new employees utilizing skills training outlines and checklists.
* Holds employees accountable to standards, policies and procedures, and training outlines while maintaining the highest degree of professionalism and teamwork atmosphere.
* Oversight of steward responsibility.
* Attend banquet event order meeting as directed by Executive Chef.
* Oversee incoming food product to ensure proper quality.
* Monitor and ensure the success of the food donation program.
* Inspect all refrigeration and dry storage for proper handling and rotation.
* Supervise and train staff to ensure that standards of cleanliness are maintained.
* Observe cafeteria to ensure proper quality at all times.
* Will deliver on service and guest experience as stated in the Benchmark Culture Mosaic and demonstrate BE THE DIFFERENCE behavior with each guest interaction.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

* High school diploma or equivalent. Culinary Certification or Degree preferred.
* Three to five years culinary experience in a hotel or conference center.
* Previous supervisory experience in a kitchen.
* Serve Safe certified.
* Strong knowledge of kitchen sanitation and Department of Health Standards.
* Menu planning experience.
* Good working knowledge of basic accounting.
* Creative, innovative and assertive personality.
* Excellent communication skills.

Keywords: Benchmark Hospitality, New Brunswick , Sous Chef, Hospitality & Tourism , New Brunswick, New Jersey

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