Vacancy : Sous Chef
Company Name : Proudfoot & Bird
Company Location : 1000 Walnut St, Des Moines, IA 50309
ROCK START SOUS CHEF WANTED!
The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel. This position should be filled by someone who has the intention of becoming an executive chef, as their next role.
This person is a leader, a motivator, a cook, and a champion of all things related to the hotel. We are looking FOR THE BEST! We are looking for a ROCKSTAR! We are looking for someone to help us put Des Moines on the culinary map!
KEYS TO BEING A GREAT LEADER
Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
Coach and mentor, your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback
Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience
Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge
YOUR PROFESSIONAL BACKGROUND
Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
Passion for culinary arts, experience in a wide range of cuisines
Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
Adaptable interpersonal communication skills to address all employee levels of the hotel
Proficiency of the English language in reading, writing and verbal communication
Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
Ability to work in a fast-paced environment for extended periods of time to meet high volume business
Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
Ability to stand or walk for prolonged periods to cook required menu items
Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
First Hospitality does not discriminate based on disability, veteran status or on any other basis protected under federal, state, or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer.
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