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Sous Chef

Company: Key Performance Hospitality
Location: Daytona Beach
Posted on: September 15, 2022

Job Description:

Sous Chef The Holiday Inn Resort Daytona Beach Oceanfront has an exciting opportunity to join our team as the Sous Chef. The goal of the Sous Chef is to manage a specific department and work with the Executive Chef/Director of Food & Beverage to create, implement and maintain quality standards. The Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Chef/Food & Beverage Director. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team and ensuring a positive guest experience. Job Overview This position is responsible in assisting the Executive Chef/Food & Beverage Director in the direction and administration of the planning, preparation, production, and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial responsibility. Primary focus will be on breakfast, lunch & dinner in the hotels restaurant offerings, as well as banquet/catering events (but subject to change). Essential Responsibilities Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to preparation and production of all hotel meals, food quality and presentation; compliance with all safety and sanitation standards and regulation, colleague productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Assists in the ordering of supplies as needed. Assist the Executive Chef in interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly. Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with Executive Chef and Director of Restaurants, Events & Bars, as needed. Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. Monitor and develop colleague performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition. Foster and uphold a culture of respect, learning and positivity amongst all team members. Support senior leadership by developing and assuming basic management responsibilities. Assume the role of liaison between all departments within the culinary division and all other hotel departments. Food Preparation and cooking of all food items, Food Deliveries, stocking and product rotation. Assist with implementing creative menu items that adhere to IHG brand standards. Ensure proper safety and sanitation of all kitchen facilities and equipment, including proper storing. Uphold all standards of kitchen hygiene. Work closely and proactively with vendors. Be an enthusiastic culinarian: eager to research, develop, coach and learn. Other tasks as assigned by the Executive Chef/Director of Food and Beverage or General Manager.. Job Requirements Education: High school diploma or GED equivalency. College or university program certificate; or 2-4 years related experience and/or training; or comparable combination of education and experience. Experience: At least 2 years in food and beverage restaurant management required. Food Service Sanitation certification. CPR Certified required. Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction. Ability to access and accurately input information using a moderately complex computer system. Knowledge of Microsoft applications such as Word and Excel. Interaction: Ability to communicate in English, both orally and in writing, with guests and colleagues, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. Ability to work under pressure and deal with stressful situations during busy periods. Key Performance Hospitality is an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status. Key Performance Hospitality provides a full comprehensive benefits package to include but not be limited to medical, dental, vision, short-term/long-term disability and life insurance, 401k Retirement Savings Program with 4% match, paid time off, and hotel travel discounts. Employment Type: Full Time Years Experience: 1 - 3 years Salary: $15 - $18 Hourly Bonus/Commission: No

Keywords: Key Performance Hospitality, Daytona Beach , Sous Chef, Hospitality & Tourism , Daytona Beach, Florida

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