Apical Hospitality Staffing, a division of Jackson Staffing Group, has been asked to fill an awesome contract opportunity for a Sous Chef for a Hotel Property located in the Galleria area of Atlanta. Here is what you will be asked to do:
Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment.
ESSENTIAL FUNCTIONS: (include the following. Other duties may be assigned.)
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Meet with Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Ensure that assigned staff have reported to work; document any late or absent employees.
Coordinate breaks for assigned staff.
Prepare and assign production and prep work for Line Cooks to complete; review priorities.
Communicate additions or changes to the assignments as they arise throughout the shift.
Ensure that evening shift completes startup of Kitchen line and designated prep work.
Complete evening duties:
• Set up workstation with required place, tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Executive Sous Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.
Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
Prepare all menu items following recipes and yield guides.
Inform the Executive Chef of any shortages before the item runs out.
Assist Line Cooks wherever required to ensure optimum service to guests.
Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to guests.
Inform Executive Chef of any excess items that can be used in daily specials or elsewhere.
Maintain production charts.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Breakdown work station and complete closing duties:
• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
Ensure all Line Cooks' assignments are completed before they sign out.
Review status of work and follow-up actions required with the before leaving.
Document pertinent information in log book.
SECONDARY JOB FUNCTIONS
Assist with inventories as scheduled.
Assist in plating up Banquet meals as assigned.
Follow maintenance program and cleaning schedule.
Perform duties in other areas of Kitchen as assigned.
Research new menu items.
Attend designated meetings.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one on one and small group situations to customers, clients, and other employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.