 |
|
|
| On Time Personnel Job Vacancy
|
Details Of Job Vacancy with On Time Personnel
Posted on: Mar-05-2008 See all Jobs with On Time Personnel |
|
|
| Job
Details |
Position:
EXECUTIVE SOUS CHEF
|
Job Description:
Description
BACKGROUND:
An Executive Sous Chef is an Assistant to the Executive Chef. He/She is the right hand man/woman and in this case answers to the Executive Chef. Able to do multi divisions (restaurants, banquets, weddings, events) and/or units.
This opportunity is with a 4-Diamond Resort. Do you have what it takes to succeed?
GENERAL DESCRIPTION:
Assist the Executive Chef and oversee food preparation and kitchen service in all restaurants. Responsible for the normal flow of operation on every work shift. Ensures staffing coverage for all areas on each shift. Coordinate daily and weekly with Room Chefs in operation of all Food & Beverage venues. Responsible for the day-to-day operation of outlet kitchen. Operate the kitchen in a successful manner as directed by Executive Chef. Must maintain high level of quality and professionalism at all times.
PROFESSIONAL APPEARANCE & DEMEANOR A MUST
DUTIES AND RESPONSIBILITIES:
Carry out policies and procedures of the Resort.
Have an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating this curriculum to staff through an ongoing training program.
Be familiar with traditional and contemporary methods of preparing and presenting local, regional, national and international styles of food.
Have documented ability to successfully manage individuals and groups in accordance with all current local, state and federal regulations.
Preferably be current with present health and safety regulations to include local and national certification including Serv-Safe or other nationally recognized certification
Be aware of contemporary nutritional and health requirements of customer base including dietary and safe food restrictions.
Be a proven team member by providing references of successful leadership and participation in a culinary operation of over $1,000,000 in food revenues.
Have held a chef position in a recognized restaurant operation for at least 3 of the past 4 years.
Be able to read, write and speak effectively in English and have a working knowledge of computers to include spreadsheet and word processing applications.
Be familiar with common colloquial and European culinary terms and be able to execute them in a satisfactory manner.
Have a working knowledge of food and labor costs and how they are affected by the food production operation.
|
|
| Company Informaton |
| Job Location |
Birmingham, AL |
| Company Name |
On Time Personnel |
|
|
|
| |
|
|
|
|
|
Reviews
