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Sous Chef

posted March 15, 2019

Hotel Indigo Denver Downtown
Denver, CO
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A Leader with a smile! Someone who absolutely LOVES people and is seeking to join a company that LOVES their associates!
756222 l

About This Job

POSITION PURPOSE: 

  • Responsible for assisting Executive Chef, Chef de Cuisine and Cooks as directed in all aspects of the operation of the culinary department to include the proper leadership, supervision, execution, and verification of all culinary functions.

  • Supervise, train, and manage all culinary line staff.

  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.


     

    ESSENTIAL FUNCTIONS (include the following. Other duties may be assigned.): 

  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.

  • Ensure the proper operation, maintenance and repair of all kitchen equipment.

  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Develop and implement a railroad cleaning schedule for all kitchen equipment, including the training of the culinary staff on the management of such a program.

  • Training of employees in methods of cooking, preparation, plate presentation, portion, cost control, sanitation and cleanliness.

  • Maintain inventory of all necessary culinary supplies and smallwares.

  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.

  • Maintain positive guest and associate relations at all times.

  • Adjust work goals and schedules throughout the week to meet the business demands.

  • Assist other property operations staff as necessary.


     

    SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: 

FOOD

  • Responsible for food purchasing and receiving, to include produce and fish ordering nightly.

  • Check the quantity and quality of received products daily.

  • Check the quality of raw or cooked food products to ensure that standards are met.

  • Be familiar with and check and maintain proper food holding and refrigeration temperature control points.

  • Estimate amounts and costs of required supplies, such as food and ingredients.

  • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.

  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

  • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.

  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

  • Opening and closing kitchen on a daily basis

      

    SERVICE

     

  • Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.

  • Supervise or coordinate activities of cooks or workers engaged in food preparation.

  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.

  • Work with Chef de Cuisine and Executive Chef on coordinating planning, budgeting, or purchasing for all the food operations.

  • Responsible for recruiting talented associates

  • Responsible for constant employee training such as: kitchen orientation, knowledge of all ingredients, recipes and recipes manuals, plating guides, sanitation guides etc.

  • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

  • Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

  • Collaborate with Executive Chef to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests.

  • Work with Executive Chef to meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets.

  • Attend all scheduled employee meetings and offer suggestions for improvement.

  • Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.

  • Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

     

     

 

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, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE required: 

  • High school graduate or equivalent vocational training

  • At least 6 months experience in similar capacity at a comparable establishment


LANGUAGE SKILLS: 

Ability to read and comprehend simple instructions, menus, staff/leadership and customer requests.

Ability to effectively present information one‑on‑one to customers, clients, and other employees of the organization.


MATHEMATICAL SKILLS: 

Ability to add and subtract two-digit numbers. Ability to perform these operations using units of weight measurement, volume, and distance.


REASONING ABILITY: 

Ability to apply common sense understanding to carry out simple one‑ or two‑step instructions. Ability to deal with standardized situations with only occasional or no variables.


 

 

PHYSICAL DEMANDS: 

  • Exert physical effort in transporting 50 pounds.

  • Endure various physical movements throughout the work areas. Reach 36 inches/feet.

  • Able to work in a standing position for long periods of time, up to 9 hours.

  • Remain in stationary position for two hours throughout work shift.

  • Satisfactorily communicate with guests, management and co-workers to their understanding.


    WORK ENVIRONMENT: 

    The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    Job involves working in the following conditions:

  • Working with all typical equipment to be found in a commercial kitchen, including, but not limited to: ovens, slicers, mixers, knives, range tops, wood-burning hearth, and other potentially hazardous equipment

  • Variable temperature conditions (or extreme heat or cold)

  • Variable noise levels, primarily indoors

  • Around fumes and/or odor hazards

  • Around dust and/or mite hazards

  • Around chemicals

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About This Employer

Hotel Indigo Denver Downtown

801 Wewatta Street
Denver, CO 80202

(303) 623-4422

180 Room Hotel

www.ihg.com

What our employees say...

What makes Hotel Indigo Denver Downtown different?

“Our neighborhood defines us but our people make us who we are.  When you surround yourself with creative, quirky, nerdy, outgoing, artsy, fun smarty-pants--and drop them into a neighborhood with a rich history and bright future--amazing things happen.”  

Our Hotel

Welcome to the Hotel Indigo Denver Downtown, where modern day pioneers and urban explorers are inspired to discover the perfect day in Denver! Offering the charm of a boutique hotel, our LoDo hotel features sliding barn doors and spa-style bathrooms, top-notch amenities of the Hotel Indigo brand, and in-house local experts who bestow their wisdom on what to do and where to go while visiting Denver. We are located just steps from Union Station, Coors Field, and the Museum of Contemporary Art.