Zachry Hospitality Hilton - Sous Chef in San Antonio, Texas
Train, supervise and actively participate in all the food production areas of the kitchen according to hotel standards in order to create quality food products.
· Must be creative, able to develop new menus, and daily specials. Focus on day to day operations of the kitchen. Must be hands on team member.
· Assigns in detail specific duties to all team members under supervision for efficient operation of kitchen with active participation in the above.
· Select, train, and supervise kitchen staff in the proper preparation of menu items.
· Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
· Ensure proper receiving, storage (including temperature settings) and rotation of food products so as to comply with the Department of Health.
· Attend necessary meetings (i.e. staff, catering, F&B) to maintain working rapport with all hotel staff for efficient operation.
· Adhere to control procedures for cost and quality.
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.
Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
Maintains vacation schedule for proper staffing.
Reports any equipment in need of repair to chef and engineering, for service.
· Perform other duties as requested, such as V.I.P. parties and staff meetings.
Frequency Key: Rare: up to 1 hour, Occasional: 1-3 hours, Frequent: 3-6 hours, Constant: 6-8 hours
Walking; climbing stairs
Lifting/Carrying Up To 30lbs
Regular attendance in conformance with the standards, which may be established by Hilton 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. Assist managers with events as needed, may be required to work weekends or holidays.
Upon employment, all employees are required to fully comply with Hilton 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.
Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
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.
Ability to stand and work on a continuous basis for a maximum of 10-12 hours, in confined areas.
Thorough knowledge of food products standard recipes and proper preparation.
Ability to read, write and speak English to comprehend and communicate job functions.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry a maximum of 50 lbs. on a continuous schedule.
Ability to push/pull goods weighing a maximum of 200 lbs. on a continuous schedule.
Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities.
High school diploma preferred. Minimum of two (2) years of Culinary or Apprentice schooling.
Minimum of 5 years prior experience as a Sous Chef with similar size property.
Licenses or Certificates:
Ability to obtain any government required license or certificate, This includes ServSafe certified.
All team members must maintain a neat, clean and well-groomed appearance (specific standards available).
Additional language ability preferred.
Regular attendance in accordance with the standards, which may be established by Hilton 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, team members may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all team members are required to fully comply with Hilton rules and regulations for the safe and efficient operation of hotel facilities. Team members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Standing, bending, stooping, and lifting weights up to and including 30 pounds may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.