Sous Chef - Warren, NJ 45433 https://inntrack.snaphire.com/job?jobmc=45433GOOGLE https://inntrack.snaphire.com/job?jobmc=45433GOOGLE
Careers at Valor Hospitality Partners Valor Hospitality Partners
Salary:

Location: Warren, NJ 07059 USA

Type of employment : FULL_TIME

Industry: Hospitality
Department:
Career Level:
Work Hours:

Date Posted: 06 Aug 2019

Valid Through: 05 Sep 2019 10:38

POSITION PROFILE:

Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

ESSENTIAL JOB FUNCTION:

  •  Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
  •  Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
  •  Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives.
  •  Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
  •  Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
  •  Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards.
  •  Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality.
  •  Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
  •  Promote the Accident Prevention Program to minimize liabilities and related expenses.
  •  Perform Manager-on-Duty functions and shifts as assigned.

Sous Chef - Warren, NJ

POSITION PROFILE:

Manage the kitchen staff in the daily production, preparation and presentation for all of the food & beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

ESSENTIAL JOB FUNCTION:

  •  Manage the Human Resources objectives in the production and preparation areas of the kitchen to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
  •  Plan menus by consulting with chefs; estimate food costs and profits; adjust menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
  •  Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet & exceed management and budget objectives.
  •  Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of restaurant equipment to protect the assets, while securing revenues and complying with legal regulations and ensure quality service.
  •  Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
  •  Manage the daily production, preparation and presentation of all food for the hotel's food and beverage outlets to ensure a quality, consistent product is produced which conforms to all standards.
  •  Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within industry guidelines to continually improve revenues and profit margins while maintaining quality.
  •  Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved
  •  Promote the Accident Prevention Program to minimize liabilities and related expenses.
  •  Perform Manager-on-Duty functions and shifts as assigned.

Job Details

Reference # 45433
Posted on 06 Aug 2019
Closes on 05 Sep 2019 10:38
Property name
Location(s) Warren, NJ
City Name
Department
Career level
Hours/Status
Pay range ($low)
Pay range ($high)
Bonuses
Benefits PTO; Insurance; 401(k)
More details (document)
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