- Supervises the production, preparation and presentation of all food as assigned by the Executive Chef to ensure that a quality, consistent product is produced.
- Supervises and assists staff in the production and preparation areas of the kitchen.
- Monitors and controls the maintenance and sanitation of the kitchen and equipment to ensure a healthy and sanitary work environment.
- Monitors and controls all labor and food costs through scheduling, training, and supervising the production of food to ensure budgets are met while quality is maintained.
- Assists in creating and planning menus and daily specials.
Note: May be assigned other duties by supervisor or ManagerEducation and Experience
- 1 - 2 years of post-high school education
- 3 - 4 years of related culinary experience
- Supervisory experience
Skills & Abilities - Advanced knowledge of the principles and practices within the food profession
- Excellent time management and organizational skills
- Excellent verbal and written communication skills
- Ability to pay close attention to detail
- Ability to work in a fast-paced environment
- Ability to work a flexible schedule that includes evenings, weekends, and holidays
Physical Requirements - Ability to stand and move about kitchen for extended periods, walk, sit, kneel, talk, hear, grasp, and perform repetitive motions.
- Ability to push, pull, list, carry or otherwise move objects throughout course of shift, including food products and small equipment.
Benefits: - 401k after 90 days, fully vested, company match to 3%
- Medical (3 plan choices)
- Dental (2 Plan choices)
- Vision
- Employee Assistance Program (EAP)
- Flexible Spending Account (FSA)
- Awesome Paid Time Off policy
- Marriott Hotel Discounts Worldwide
- Northwood Hospitality Discounts
- Discounts at our Gallery Restaurant and Spa
EEO and ADA Statements
The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and an inclusive culture.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform
the essential functions of the job.
Source: Hospitality Online
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Sous Chef - Charlotte, United States - The Ballantyne, a Luxury Collection Hotel
Description
Job Description
The Ballantyne, A Luxury Collection Hotel
The Ballantyne, A Luxury Collection Hotel, Charlotte welcomes guests with gracious service, elegant accommodations and abundant amenities. Food & Beverage outlets include Gallery Restaurant, a Forbes four-star restaurant, 24-hour in room dining and Gallery and Ryal bars. The menu changes seasonally to provide the freshest in-season ingredients. Exuding a lovely ambiance and al fresco dining, Gallery's specialties include seasonal entrees and fresh seafood.
Job Summary:
The Junior Sous Chef is responsible for the daily operations of the Food & Beverage in the outlets. Coordinates, plans and supervises the production, preparation and presentation of food to ensure a consistent, high-quality product is produced in a safe, sanitary work environment.
Job Duties
