Executive Sous Chef
Company: Wyndham Boston Beacon Hill
Location: Lynn
Posted on: March 18, 2023
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Job Description:
Overview
Responsible for all food preparation, production and control for
all food outlets and banquet facilities to meet Pyramid Hotel Group
high standards of quality.
--- Hire, train, supervise, schedule and participate in activities
of chefs, cooks and other personnel involved in preparing, cooking
and presenting food in accordance with productivity standards, cost
controls and forecast needs.
--- Listen actively and communicate clearly while interacting with
customers to promote food products and directing staff activities.
Analyze feedback from clients and employees, make judgments and
take action to implement suggestions for improvement. Maintain
working rapport with all hotel staff for efficient operation and
service to customers. Organize and conduct meetings.
--- Monitor staff performance, product quality and production flow;
foster improvement where necessary.
--- Hold monthly departmental meetings.
--- Create and implement new menus and individual menu items for
all outlets based on current food trends and regional tastes.
Develop innovative menu selections for special banquet themes and
parties in accordance with client budgetary considerations and
expectations. Confer with Director of Food and Beverage regarding
new selections and changes.
--- Audit food storeroom items and storage to maintain consist
quality products to ensure adherence to all health code
requirements. Enforce safety procedures and cleanliness throughout
kitchen(s) including walk-in and reach-in boxes.
Other:
Regular attendance in conformance with the standards, which may be
established by Pyramid Hotel Groups from time to time, is essential
to the successful performance of this position. Employees with
irregular attendance will be subject to disciplinary action, up to
and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees
may be required to work varying schedules to reflect the business
needs of the hotel.
Upon employment, all employees are required to fully comply with
Pyramid Hotel Groups rules and regulations for the safe and
efficient operation of hotel facilities. Employees who violate
Hotel rules and regulations will be subject to disciplinary action,
up to and including termination of employment.
SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this
position may be required to perform a combination of the following
supportive functions, with the percentage of time performing each
function to be solely determined by the supervisor based upon the
particular requirements of the hotel.
--- Assist Director of Food & Beverage estimating annual food
budget.
--- Monitor outlets during peak period to oversee production flow
and presentation.
--- Maintain vacation schedule for proper staffing.
--- Report any equipment in need of repair to Engineering for
service.
--- Perform duties of Manager On Duty Program as scheduled.
--- Perform other duties as requested, such as V.I.P. parties and
staff meetings.
--- Work with Purchasing Agent.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and
abilities, and be able to explain and demonstrate that he or she
can perform the essential functions of the job, with or without
reasonable accommodation, using some other combination of skills
and abilities.
--- Considerable knowledge of mathematical skills (addition,
subtraction, multiplication and division) necessary to interpret
reports and budgets.
--- Extensive knowledge of menu development, insight to marketing,
cost and wage control.
--- Ability to analyze, forecast data, and make judgements to
ensure proper payroll and production control.
--- Ability to read, write, and speak English to comprehend and
communicate job functions.
--- Ability to perform the role of Manager On Duty.
--- Thorough knowledge of food products, standard recipes and
proper preparation.
--- Finger/hand dexterity in order to operate food machinery.
--- Ability to grasp, lift and/or carry, or otherwise move goods
weighing a maximum of 400 lbs. on a continuous schedule.
--- Ability to work in confined spaces.
--- Ability to supervise large staff and accomplish goals on a
timely basis.
--- Ability to perform duties within extreme temperature
ranges.
--- Ability to conduct meetings, menu briefings and maintain
communication lines between line staff and Food and Beverage
Director.
--- Ability to stand, walk, and/or sit continuously perform
essential functions for an extended period of time.
--- Ability to effectively deal with internal and external
customers some of whom will require high levels of patience tact
and diplomacy and collect accurate information to resolve
conflicts.
--- Hearing and visual ability to observe and detect signs of
emergency situations, distinguish product, taste, texture and
presentation and observe preparation.
--- Artistic ability to create theme menus, ideas for ice carvings,
decorations, etc.
Responsibilities
Education:
Any combination of education and experience equivalent that
provides the required knowledge, skills, and abilities. High School
education and Culinary schooling required.
Experience:
Must have prior experience as an Executive Chef with knowledge of
most international and domestic dishes.
PI208153333
Keywords: Wyndham Boston Beacon Hill, Lynn , Executive Sous Chef, Hospitality & Tourism , Lynn, Massachusetts
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