Sous Chef- CRC

Valencia Group

Arlington, TX

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JOB DETAILS

SKILLS

Alice Programming Language, Budget Management, Cook Dishes, Equipment Maintenance/Repair, Food Preparation, Food Production, Food Services, Food and Beverage Industry, Hotel Reservation, Inventory Levels, Inventory Management, Microsoft Excel, Microsoft PowerPoint, Microsoft Word, Product/Service Launch, Restaurant, Spreadsheets, Staff Training, Standup Meetings

LOCATION

Arlington, TX

POSTED

Today

REPORTS TO: Executive Chef

STATUS: Exempt

EXPECTED HOURS: Minimum of 45 hrs./ Week

JOB SUMMARY: The Sous Chef at Caravan Court Hotel is responsible for overseeing day to day food production. This includes all outlets and promotional events. Duties will include hiring and training staff, scheduling for daily operation and special events, and ensuring a high standard of guest satisfaction with patrons. The Sous Chef will be a part of the food service productivity and must be prepared to work both AM and PM shifts.

Physical abilities:

Standing for a minimum of 5 consecutive hours

Walking for a minimum of 5 consecutive hours

Crouching (Bend at knees)

Stooping (Bend at waist)

Twisting (knees, waist, and neck)

Balancing

Reaching (overhead extension)

Handling and grasping

Dexterity/feeling

Pushing/pulling:

Lifting/carrying a maximum of 50 lbs.

Working Environment:

Will work mainly indoor and outdoor restaurant areas
Must be comfortable with kitchen equipment
All interior areas of the hotel.
Exterior of hotel with exposure to weather conditions.

Exposure to hot and cold food items and beverages.
Will work near moving or mechanical parts i.e. dishwashers, ovens
May work near toxic/caustic chemicals
Kitchen conditions: heat and open flames, wet floors and surfaces, sharp utensils

Duties:

Display exceptional knowledge of all menu items and prices.
Ensure core standards are adhered to by all kitchen and hotel staff
Schedule kitchen and steward staff according to reservations and hotel occupancy and post weekly
Participate in recruiting initiatives, new hire process
Complete biweekly payroll
Complete month end food inventory on the food inventory spreadsheet
Be present in the kitchen during peak restaurant hours and special events
Ensure all shifts have appropriate coverage
Review Open Table at the beginning of each shift
Manage budgeted cook and steward hours
Assign sections to appropriate scheduled staff
Ensure all opening duties are assigned and completed
Ensure all closing duties are assigned and completed
Schedule and execute weekly cleaning and monthly deep cleaning
Participate in any off-site events
Attend Managerial meetings such as BEO, Behind the Scenes, Daily Stand Up
Schedule and host monthly Bravo meeting
Create and assign weekly trainings. Roll out to staff
Any other duties as assigned by the Executive Chef and General Manager

Ensure kitchen staff is adhering to all service standards and codes of conduct
Be instrumental in achieving the food cost goals
Maintain an A grade on health inspections
Ensure all kitchen equipment is clean and functioning properly
Coordinate equipment repairs and contract cleaning of kitchen area
Maintain adequate inventory and par levels
Cleanliness of food storage areas
Order food items according to occupancy and banquet event orders
Ensure all cooks are equipped with appropriate knowledge to perform their roles effectively
Train and rehearse service standards with all kitchen staff
Communicate all special events and promotions with kitchen staff
Source and participate in events that help promote the hotel and all outlets
Schedule continuous staff training on cooking techniques
Ensure room service and amenities are prepared according to company standards
Have comprehensive knowledge of hotel systems such as Tabit, Alice, Stay N Touch, Open Table
Be proficient in Microsoft Word, Excel, and PowerPoint

About the Company

Valencia Group

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