Executive Sous Chef - Roslyn, NY 34210 https://inntrack.snaphire.com/job?jobmc=34210GOOGLE https://inntrack.snaphire.com/job?jobmc=34210GOOGLE
Careers at Roslyn Hotel Roslyn Hotel
Salary: YEAR USD

Location: Roslyn, NY USA

Type of employment : FULL_TIME

Industry: Hospitality
Department: Food & Beverage
Career Level: Management
Work Hours: Full-time

Date Posted: 24 Oct 2018

Valid Through: 23 Nov 2018 15:45

Job Purpose:  Assist Executive Chef and replace in absence.  Manage kitchen and personnel, coordinate purchase of food, develop menus, calculate monthly transfers, and maintain approved food and labor costs.

Job Responsibilities: 

  1. Position will be responsible for the kitchen in Executive Chef's absence.
  2. Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage; actively supervise buffets, buffet presentation and showpieces.
  3. Assist with building and maintaining in-house menu specifications and maintain appropriate menu and banquet file.
  4. Recommend hiring, separation and issuance of disciplinary action as required.
  5. Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations.
  6. Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.
  7. Coordinate inter-departmental correspondence and communications with regard to food department.
  8. Keep abreast of culinary market - involvement in professional organizations & education of externs & apprentices.
  9. In absence of the Executive Chef, supervise standardization of all recipes, costs and procedures controlling food transfers and issues. Generate credit documents for accounting purposes.
  10. Provide for individual dietary/nutritional requirements.  Assist sales and catering coordinators in culinary bookings.
  11. Assist in annual budgeting process.
  12. Other duties as assigned.

Job Skills:

  1. Must be able to "prep" food products, using standardized food preparation techniques.
  2. Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form.
  3. Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures.
  4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
  5. Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting  procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.

Job Qualifications:  

Education

Certification of culinary training or Culinary Arts Degree.  Apprenticeship and/or AOS Degree.

Experience

Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation.  Prefer Level-4 hotel experience as Banquet Chef and Sous Chef.  Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience.

Executive Sous Chef - Roslyn, NY

Job Purpose:  Assist Executive Chef and replace in absence.  Manage kitchen and personnel, coordinate purchase of food, develop menus, calculate monthly transfers, and maintain approved food and labor costs.

Job Responsibilities: 

  1. Position will be responsible for the kitchen in Executive Chef's absence.
  2. Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage; actively supervise buffets, buffet presentation and showpieces.
  3. Assist with building and maintaining in-house menu specifications and maintain appropriate menu and banquet file.
  4. Recommend hiring, separation and issuance of disciplinary action as required.
  5. Establish economical methods of preparation for cooking & portioning standards & oversee all cooking operations.
  6. Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.
  7. Coordinate inter-departmental correspondence and communications with regard to food department.
  8. Keep abreast of culinary market - involvement in professional organizations & education of externs & apprentices.
  9. In absence of the Executive Chef, supervise standardization of all recipes, costs and procedures controlling food transfers and issues. Generate credit documents for accounting purposes.
  10. Provide for individual dietary/nutritional requirements.  Assist sales and catering coordinators in culinary bookings.
  11. Assist in annual budgeting process.
  12. Other duties as assigned.

Job Skills:

  1. Must be able to "prep" food products, using standardized food preparation techniques.
  2. Apply principles of rational systems to solve practical problems and deal with concrete variables in situations where only limited standardization exists. Interpret instructions furnished in written, oral, diagrammatic, or schedule form.
  3. Compute discount, interest, profit & loss; commission, markups & selling price; ratio & proportion, and percentages. Calculate surface, volumes, weights and measures.
  4. Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
  5. Determine time, place, sequence of operation/action to take; Supervise by determining/interpreting  procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency.

Job Qualifications:  

Education

Certification of culinary training or Culinary Arts Degree.  Apprenticeship and/or AOS Degree.

Experience

Minimum 3 to 5 years in a supervisory position; 8 -10 years in Kitchen operation.  Prefer Level-4 hotel experience as Banquet Chef and Sous Chef.  Experience working all stations, banquets, managing labor & food costs; OR an equivalent level of education and experience.

Job Details

Reference # 34210
Posted on 24 Oct 2018
Closes on 23 Nov 2018 15:45
Property name
Location(s) Roslyn, NY
City Name
Department Food & Beverage
Career level Management
Hours/Status Full-time
Pay range ($low)
Pay range ($high)
Bonuses
Benefits
More details (document)
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