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West Hollywood

    Sous Chef-Fine Dining - West Hollywood, United States - Lalou

    Lalou
    Lalou West Hollywood, United States

    2 weeks ago

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    Description

    Job Description

    Job Description

    Duties & Responsibilities:

    • Effectively supervises all kitchen staff and all culinary operations for assigned shifts.
    • Maintains working knowledge of kitchen operation's internal policies/procedures and takes the initiative to convey pertinent information to employees regarding policy changes.
    • Ensures efficiency and accurate performance standards are met by maintaining communication with all work areas to verify paperwork and inventory controls.
    • Consistently maintains professional rapport and discretion in communicating with other departments as required by procedure.
    • Takes responsibility for ensuring that employees are trained and oriented in kitchen operations and monitors business flow to develop efficient training, break and shift schedules.
    • Is always willing to assist F&B employees at designated outlet locations as needed.
    • Regularly monitors the inventory of the kitchen supplies and orders supplies as needed. Always completes and signs for all stock requisitions and continually monitors inventory costs against budget.
    • Consistently monitors staffing needs and follows appropriate procedures for interviewing and selection.
    • Maintains constant awareness of all events and related functions scheduled for the Resort.
    • Effectively creates menu items that are well thought out and appealing to the guests. Trains staff appropriately to ensure consistency.
    • Demonstrates the ability to accurately analyze requisitions while determining adequate quality control measures against product cost.

    Minimum Qualifications:

    • High School Diploma or GED. Associates degree in a related field or culinary degree preferred. A combination of education and experience may be considered.
    • Must possess a minimum of five years experience.
    • Previous supervisory experience preferred.
    • Must possess reading ability; schedules, menus, policies, etc.
    • Must possess mathematical ability; budgets, payroll, etc.
    • Must possess computer skills; Microsoft Word, Excel, MMS and Lotus.
    • Must be able to operate a steamer, fryer, oven, etc.
    • Must be able to lift up to 75 pounds.
    • Must be able to speak and understand English; continuous communication with a degree of professionalism and accuracy.
    • Must possess written communication skills; standard forms, employee documentation and data entry.
    • Must be able to work in extreme temperatures; 0 to 110 degrees.
    • Previous experience in all aspects of a total kitchen operation in four-five star level of standard is preferred.
    • Must be able to attend needed training classes, trade shows and culinary competitions to improve technical skills.
    • Must be able to work a flexible schedule to include nights, holidays and weekends.
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