Sous Chef Main - Full time, Year Round

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    "requisitionDescription": "<div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.13.17/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\">&nbsp;<link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.13.17/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.13.17/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\"><p>BASIC FUNCTIONS AND RESPONSIBILITIES:</p><p>Responsible for the preparation of fresh and wholesome hot buffet foods for breakfast and lunch for a hotel serving up to 2500 meals per day ensuring a smooth operation, proper sanitation, and sound management of three to ten employees.</p><p>ESSENTIAL JOB FUNCTIONS: &nbsp;</p><ul><li>Assume responsibility for the overall production of hot breakfast items, lunch, and additional hot banquet preparations served for both breakfast and lunch.</li><li>Open kitchen and coordinate all hot food preparations for breakfast, and lunch, ensuring food is presented in accordance with company specifications. &nbsp;</li><li>Work with Front of the house buffet staff to ensure opening timelines are met for the Main dining room and lower dining rooms.</li><li>Oversee hot food garnishes and ensure that all buffet foods are replenished in a timely manner.</li><li>Work with Room service team to ensure all in room dining orders are handled expeditiously.</li><li>Work directly with Employee Cafeteria team to minimize waste and coordinate menu production using foods available at end of shift.</li><li>Oversee the production and quality of all saucier prepared soups, stocks and braised items. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Requisition food materials daily or as needed for the preparation of breakfast, and lunch, to be filled by the Receiving Department. &nbsp; &nbsp;</li><li>Ensure all requisitions are stored and rotated in a timely manner.</li><li>Develop menus, prep lists, requisitions, photograph, costing, and new menu packets with assistance of Executive Chef. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Maintain work spaces including stainless steel tables, equipment, dry storage shelves, walk-in refrigerators, upright freezer, and general sanitary condition of hot side kitchen and vegetable prep area in a neat and orderly fashion. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Execute on-line production of meal period. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Assist Granary staff during prep and ensure delivery timelines are met.</li><li>Ensure all food product is used as effectively as possible. &nbsp; &nbsp; &nbsp; &nbsp;</li><li>Monitor the quality and quantity of food that is prepared. Ensure adherence to quality expectations and standards including all assigned production. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Keep up to date on house counts on a daily and weekly basis for proper menu breakdown. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Demonstrate advanced knife handling skills and familiar with kitchen equipment and machines. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards.&nbsp;</li><li>Ensure proper rotation of product in all refrigerators to minimize wastage/spoilage.&nbsp;</li><li>Work on the line under time constraints, extreme temperatures, and high business levels.</li><li>Learn, retain, and demonstrate a full knowledge and understanding of all menu items, Carriage Lounge, and banquet menus as trained.</li><li>Follow kitchen policies, procedures and service standards. &nbsp; &nbsp; &nbsp;</li><li>Bake, roast, broil, and steam meats, fish, vegetables, and other foods.</li><li>Check and ensure the correctness of the temperature of appliances and food.</li><li>Check the working condition of equipment and machinery in accordance with specifications.&nbsp;</li><li>Communicate assistance needed during busy periods.&nbsp;</li><li>Ensure proper portion, arrangement, and food garnish.&nbsp;</li><li>Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.&nbsp;</li><li>Prepare special dietary meals or substitute items.&nbsp;</li><li>Regulate temperature of ovens, broilers, grills, and roasters.&nbsp;</li><li>Test foods to determine if they have been cooked sufficiently.&nbsp;</li><li>Weigh, measure, and mix ingredients.&nbsp;</li><li>Supervise, train, evaluate and schedule a staff up to 10.</li><li>Meet with Dining Room managers to discuss daily services and special functions. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Attend to any problems that may occur during the AM shift and report the incident to the Executive Chef. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Check daily house counts for all meals and their scheduled times, maintain attention to any special requests. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</li><li>Delegate designated prep work load for entire AM hot side crew. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Maintain an awareness of and minimize costs/expenses. &nbsp; &nbsp;&nbsp;</li><li>Carry out supervisory responsibilities in accordance with Mohonk Mountain House policies. &nbsp;Maintain a knowledge of local, state, federal health and employment laws. &nbsp;&nbsp;</li><li>Interview, hire and train employees; plan, assign, and direct work; appraising performance; reward and coach/counsel/discipline employees; address complaints. &nbsp; &nbsp;</li><li>Act calmly and effectively in emergency situations.&nbsp;</li><li>Analyze problems and develop and implement action plans to address problems.</li><li>Monitor schedule daily to minimize overtime. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</li><li>Delegate and participate in food preparation for next day&#39;s shift. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Facilitate/attend shift briefings and actively participate daily. &nbsp;</li><li>Inspect the work of others&nbsp;by touch, sight, sound, taste and smell&nbsp;for conformance to prescribed standards</li><li>Maintain confidentiality of proprietary information; protect company assets.&nbsp;</li><li>Maintain good working relationships with coworkers, guests, and managers.&nbsp;</li><li>Research industry trends regularly and maintain a current knowledge of common or trending practices in the industry.</li><li>Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies.&nbsp;</li><li>Work clean and be responsible for kitchen organization and orderliness. Clean and scrutinize work stations periodically during work shift. &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Maintain proper Kitchen safety procedures. &nbsp; &nbsp; &nbsp;&nbsp;</li><li>Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li><li>Follow all safety and sanitation policies when handling food and beverage.</li><li>Handle hot items with care.</li><li>Inform Executive Chef, Executive Sous Chef of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.</li><li>Keep refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.&nbsp;</li><li>Maintain food and cooler logs.&nbsp;</li><li>Perform job safely while maintaining a clean, safe work environment.&nbsp;</li><li>Complete safety training and certifications when offered.&nbsp;</li><li>Wash and disinfect kitchen area, tables, tools, knives, and equipment.&nbsp;</li><li>Lift up to 50 pounds from ground level and carry a distance of up to 100 feet with/ without assistance. &nbsp;Walk up to 5 miles per day.</li><li>Follow all company and safety and security policies and procedures</li><li>&nbsp;Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 yards.</li><li>Identify safety hazards, report, and follow up to see that corrective action is taken.</li><li>Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.</li><li>Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.</li><li>Operate equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.&nbsp;</li><li>Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. &nbsp;Hear verbal instructions, directions and warnings.</li><li>Perform basic mathematical functions with recipes such as addition, subtraction, multiplication, and division.</li><li>See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.&nbsp;</li><li>Prepare administrative reports in a clear, logical manner.</li><li>Demonstrate proficiency with Windows-based operating systems and use software including MS Word, MS Excel, MS Outlook.</li><li>Develop and implement short and long-term goals and objectives for the department and Mohonk Mountain House.</li><li>Offer consistently professional, friendly and proactive guest service while supporting fellow colleagues.</li><li>Assist all service staff and company workers in a professional manner insuring our guest service is in accordance with company standards. &nbsp; &nbsp; &nbsp; &nbsp;</li><li>Adhere to Mohonk Mountain House&rsquo;s Dress and Grooming Standards; presenting a neat, clean and well-groomed appearance and maintaining a positive, professional image to our customers.</li><li>Learn and successfully demonstrate the Mohonk Mountain House Service Steps with Service Strategies with guests and staff. &nbsp;</li><li>Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays, and during peak periods of business.&nbsp;</li><li>Taste sweet, sour, bitter, and salty and demonstrate a sense of smell.</li></ul><p>&nbsp;</p><p>QUALIFICATIONS: &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</p><ul><li>Associates degree in Culinary Arts from accredited culinary school or 5-7 years experience in similar operation. &nbsp; &nbsp; &nbsp;</li><li>Valid Driver&rsquo;s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience.</li><li>Certified in food service sanitation practices and prevention of food borne illnesses. &nbsp;</li></ul><p>&nbsp;</p><p>Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.</p><p>&nbsp; &nbsp; &nbsp;</p></div></div></div></div></div>\n",
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