Sous Chef - Mobile, United States - Avocet Hospitality Group

Description

Job Description

We are the perfect fit for your next adventure- The Admiral Hotel as you know it is being reborn and we are seeking to hire a passionate and dedicated Sous Chef for our new Food and Beverage outlets. Preparation for opening day will begin Spring 2024. If you're ready to invest your passion and experience into creating something great, this is the job for you

WHAT WE HAVE TO OFFER:

LOCATION: 251 Government Street Mobile, AL 36602

SALARY: $55,000 per year, with annual bonus opportunities

BENEFITS:

• A culture that values passion, individuality, and fun
• Opportunities for internal growth and development
• Paid Time Off (PTO)
• Paid holidays
• Affordable medical, dental, & vision insurance plans
• Company provided life insurance
• Short & Long Term Disability and Accident and Critical Illness Insurance
• Traditional 401(k) & Roth 401(k) with employer matching of up to 3.5%
• Tuition Assistance
• Referral program
• Employee Assistance Program
• Discounts at all Avocet-owned hotels & restaurants

WHO WE ARE LOOKING FOR:

POSITION SUMMARY:

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment's notice.

While no job description can possibly provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

MAIN DUTIES AND RESPONSIBILITIES:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Provide direction for all day-to-day operations in the kitchen.
• Understand employee positions to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead and influence kitchen staff.
• Advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Review staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staff.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Assists Chef de Cuisine in interviewing and hiring new applicants for the kitchen.
• Frequently review finished products for quality and presentation before the orders are sent to guests.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

Supervisory Responsibilities:

Line Cooks, Prep Cooks, Stewards, Expo

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education:

• Associates Degree or related work experience. The Sous Chef will have had formal culinary training either from a Culinary/hospitality associates program or related work experience.
• ServSafe Managers Certification. The Sous Chef will have current ServSafe Managers Certification or become certified within 30 days of employment.

Experience: 10 years kitchen experience, 2 years management

Skills:

• Time management skills. The Sous Chef must manage their time effectively to prepare ingredients for meals and prepare meals. It is essential that they find the most productive workflow to maximize profit and minimize customer wait time.
• Cooking skills. The Sous Chef needs to be an excellent chef and demonstrate proper cooking technique of fish, meats, sauces, and vegetables in accordance with the outlet's recipe book and menu cards.
• Communication skills. The Sous Chef must have the ability to communicate clearly verbally, as well as have written communication skills both with pen and paper and email.
• Knife skills. The Sous Chef will possess and demonstrate superior knife skills to ensure proper and even cuts, correct portioning/fabrication of proteins, and consistent plate presentation of menu items.
• In depth-understanding and knowledge of safety, sanitation, and food handling procedures.
• Must have in-depth understanding of the fundamentals of the culinary operation
• Must be able to accurately follow instructions, both verbally and written
• Must be able to work with an around kitchen equipment
• Must be able to work with and around a diverse group of food, seasonings, etc.
• Must possesses excellent communication skills, verbal and written
• Must be professional in appearance and demeanor
• Must be able to work under pressure
• Must be able to work in a fast-paced environment
• Must have excellent listening skills

WORKING CONDITIONS:

Equipment to Be Used:

• General cooking appliances including but not limited to the following: Gas Range, Grill, Charbroiler, Fryer, meat slicer, food processor, blender, convection oven, steam table, hot holding cabinets, sharp knives

Physical & Mental Requirements:

• Must be able to speak, write and understand English
• Must be able to both stand and walk for extended periods of time
• Must be able to push, pull, lift, and carry up to 50 pounds.
• Ability to bend, kneel, squat
• Ensure various physical movements throughout the work areas, such as reaching, extending arms over head, bending and stooping are performed safely
• Use their hands to handle, control, or feel objects, tools, or controls.
• Must be able to communicate with team members and other members of management both verbally and written.
• Ability to adapt in an ever changing and sometimes stressful work environment

Work Environment:

• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequently changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity
• Are often exposed to hazardous situations and conditions that produce cuts or minor burns.
• Are often exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice; so flexibility is paramount in this business

WHO WE ARE:

Le Moyne's Chophouse: Innovate, Create, Delight

Le Moyne's Chophouse stands at the crossroads of tradition and innovation, serving exquisite dishes that tell a story of both heritage and creativity. Located within The Admiral Hotel, bold flavors and innovative techniques come together to create dishes that are not only eaten but experienced. Here, you'll be part of a team dedicated to excellence, where the art of food and service converge in celebration. Your culinary journey begins at

The Admiral: Illuminate Your Career in a World of Elegance

With a mission to dazzle and delight, we provide an environment that's as inspiring as it is welcoming. As part of our team, you'll be the face of a storied hotel where tradition meets innovation, and every day is a celebration of our city's rich culture. If you're ready to be part of our illustrious story, learn more at

EOE / DFWP