Banquet Sous Chef - Hourly

US-CA-San Diego
2 weeks ago(12/7/2017 3:37 PM)
Requisition ID
2017-20636
# of Openings
1
Category (Portal Searching)
Culinary

Location

San Diego Hotel

 

San Diego

 

With miles of sandy beaches and a year-round average 70-degree temperature, there is no better place to live and work than sunny San Diego! Within this seaside paradise lies the newly renovated, four-star, Omni San Diego Hotel; a place dedicated to providing a superior experience for both associates and guests. 

Omni San Diego’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni San Diego Hotel’s commitment to serve our associates and nurture their growth has led to the company’s highest rating in associate satisfaction and an impressive internal promotion rate. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni San Diego Hotel may be your perfect match. 

Job Description

To provide technical and administrative assistance to the Executive Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities

Check staffing, uniforms, daily production sheets, check production for breakfast, lunch, next day prep, check quality of sauces and product. Train associates on menu items and consistently during peak business, insure pre-meal held daily, cleanliness and daily specials and consistent plate presentation on all times.
Scheduling of staff according to budget and business forecast.
Check with Executive Chef weekly and daily on necessary soups, stocks, bases needed to fully operate production.
Ensure all menu items are prepared to standard. Insure production is ready and quality is met. Insure product is delivered on a timely basis.
Ensure specified food on time and to right area.
Coordinate with P.M. night chef.
Develop additions to menu.
Training of Staff.
Responsible for product availability for all restaurant and banquet items.
Directs proper sanitation of all kitchen facilities and equipment.
Ensures that all kitchen equipment is in good working order.
Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitors and has hands on control over daily food production.
Monitors safety of staff.
Maintains good working relationship with Front of the House Manager.
Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
Checks and controls sign-in and sign-out procedures for kitchen staff.

 

Qualifications

At least 2 years experience in a high volume hotel kitchen required. 

San Diego Food Handlers Card Required

Supervisory experience preferred. 

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