Sous Chef - $55,000 annually

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    "requisitionDescription": "<div><div>\n    <link href=\"https://static.workforcenow.adp.com/mas/mdf-components/22.15.19/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n    <link href=\"https://static.workforcenow.adp.com/mas/mdf-components/22.15.19/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n\n    <div class=\"fr-view\">\n      <p id=\"isPasted\" style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;\"><strong><span style='font-family:\"Courier New\";'>SOUS CHEF</span></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;\"><strong><span style='font-family:\"Courier New\";'>JOB DESCRIPTION</span></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>POSITION SUMMARY:</span></u></strong><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp; &nbsp;&nbsp;<u>&nbsp;</u></span></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;\"><span style='font-size:13px;font-family:\"Courier New\";'>The sous chef position will work ala carte breakfast, lunch, dinner and banquets. Responsible for all breakfast, lunch, and dinner production and staff meals. &nbsp;Assist in maintaining smooth operations of the kitchen, ensures food is prepared according to and exceeding specifications; assist in training line staff to the hotel and kitchen standards. &nbsp;Responsible for all kitchen operations in the absence of Executive Chef. &nbsp;</span></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>EDUCATION AND TRAINING REQUIRED:</span></u></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><span style='font-size:13px;font-family:\"Courier New\";'>High school or equivalent graduation. &nbsp;College education not required. &nbsp;Long term work experience in established hotels, resorts, free standing restaurants required.</span></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>POSITION QUALIFICATIONS</span></u></strong><strong><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></strong><span style='font-size:13px;font-family:\"Courier New\";'>(Requirements are representative of minimum levels of knowledge, skills and/or abilities.)</span></p><ul style=\"list-style-type: disc;margin-left:undefined;\"><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Understanding of the Mission, Culture and Values.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Serve Safe certified&nbsp;</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Superior knife skills</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Computer skills, fluent use of Word, Excel, Outlook programs</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Butchery skills and experience with various proteins</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Able to taste and balance flavors</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Required to work a flexible schedule based on business levels</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Common sense, approaching tasks with the mentality of a chef, a guest and the owner.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Consistently innovate and bring new ideas to the team.</span></li></ul><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'><span style=\"text-decoration: none;\">&nbsp;</span></span></u></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>FINANCIAL OBJECTIVES:</span></u></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><span style='font-size:13px;font-family:\"Courier New\";'>It is the sous chefs responsibility to assist the restaurant and banquet in meeting the financial targets while achieving the food quality and service objectives. &nbsp;If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the sous chef responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager.&nbsp;</span></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'><span style=\"text-decoration: none;\">&nbsp;</span></span></u></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>ESSENTIAL JOB FUNCTIONS</span></u></strong><strong><span style='font-size:13px;font-family:\"Courier New\";'>:</span></strong></p><ul style=\"list-style-type: disc;margin-left:undefined;\"><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Responsible for all culinary operations at &shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;&shy;The Hotel Emma.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Works morning ala carte breakfast, lunch and dinner, supervise staff meal and assist production of all banquets.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Responsible for efficient food and labor cost, efficient product usage, market cost of products. Expedite breakfast, lunch, private dining, pool, dinner and assist banquets.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Responsible for overseeing equipment maintenance and safety in all food service areas.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Monitor china, glass and silver usage/breakage and inventory. &nbsp;Able to source product and specs for equipment.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Responsible for all areas of stewarding to include loading dock, dish station, and equipment storeroom.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. &nbsp;This is a daily task that must be completed.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Control food safety and sanitation within the entire kitchen, educate and train in needed areas. &nbsp; Check dates, labels and quality of all areas of food service.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Communicate with all food and beverage managers on all issues and activity.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Oversees and participates in food production of banquets and restaurant food. &nbsp;Check all mise en plas sheets for stations and banquet prep, assists in all areas so nothing falls behind.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Able to expedite multiple banquets and line functions.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Works with staff on mise en plas quantity and checks each station for completion and quality prior to service.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Able to develop recipes, food cost analysis and menu development.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Responds to shift coverage either morning breakfast cook or restaurant line when needed.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Responsible for a quality staff meal and maintenance of food area. &nbsp;Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Competent with Microsoft Word, Excel, Vantage ADP and Outlook programs.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Fluent in all areas of food safety and health department as determined by the Texas Department of Health, San Antonio Metro Health/Food Safety and ServeSafe.</span></li><li><span style='font-family:\"Courier New\";font-size:10.0pt;'>Daily presence in lobby for morning coffee hour or wine hour pending shift. &nbsp;Guest engagement is a must.&nbsp;</span></li></ul><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'><span style=\"text-decoration: none;\">&nbsp;</span></span></u></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp; &nbsp;</span></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>WORKING CONDITIONS:</span></u></strong><strong><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp; &nbsp;</span></strong><span style='font-size:13px;font-family:\"Courier New\";'>&nbsp;</span></p><ul style=\"margin-bottom:0in;margin-top:0in;\" type=\"disc\"><li style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;\"><span style='font-size:13px;font-family:\"Courier New\";'>Able to lift 50 pounds.</span></li><li style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;\"><span style='font-size:13px;font-family:\"Courier New\";'>Able to stand on feet for long periods of time in a hot environment. &nbsp;</span></li><li style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;\"><span style='font-size:13px;font-family:\"Courier New\";'>Schedule will reflect business demands. &nbsp;Long and unusual hours on occasion.</span></li><li style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;\"><span style='font-size:13px;font-family:\"Courier New\";'>Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures</span></li></ul><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'><span style=\"text-decoration: none;\">&nbsp;</span></span></u></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'>OTHER REQUIREMENTS:</span></u></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><strong><u><span style='font-size:13px;font-family:\"Courier New\";'><span style=\"text-decoration: none;\">&nbsp;</span></span></u></strong></p><p style=\"margin:0in;margin-bottom:.0001pt;font-size:16px;font-family:Courier;text-align:justify;\"><span style='font-size:13px;font-family:\"Courier New\";'>Must be able to work in a fast paced and customer service-oriented environment; 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