What are the responsibilities and job description for the Sous Chef position at Austin Proper Hotel & Residences?
Description
Situated in Downtown’s Second Street District, Austin Proper Hotel & Residences is the newest luxury lifestyle hotel in Austin, just steps from Lady Bird Lake, the legendary Austin City Limits music venue and nearby boutiques. With inspiring interiors by Kelly Wearstler and culinary offerings in collaboration with MML Hospitality, Austin Proper offers 238 rooms and suites, a dedicated spa and fitness center, and 9,500 square feet of meeting and event spaces, including a rooftop pool deck offering small-batch tequilas and majestic lake views. Anything less just wouldn’t be Proper.
The Peacock Mediterranean Grill is Austin Proper Hotel & Residences ground floor restaurant that includes the Peacock Lounge. The restaurant serves breakfast, lunch, dinner, and in-room dining for our guests and residences. The menu is inspired by Mediterranean cuisine with food that is colorful, loosely plated, healthy, and wholesome and geared towards sharing.
Adjacent to the hotel lobby, the Peacock Lounge has a sprawling bar that provides a full dining experience throughout the indoor and outdoor lounge areas. This beautiful dining experience has overlook views of Shoal Creek that our guests can enjoy while on the patio space and the private dining room balcony.
Job Overview
The Sous Chef – Peacock Mediterranean Grill
Duties/Responsibilities
- Ensuring compliance with all applicable laws and regulations.
- Performing
all duties of kitchen managers and colleagues
as necessary.
- Training
colleagues in safety procedures.
- Assisting
in kitchen shift operations and ensuring
compliance with all Food & Beverage policies,
standards, and procedures.
- Assisting with day-to-day kitchen shift and restaurant operations; managing restaurant kitchen colleagues ensuring compliance with all Food & Beverage policies, daily standards, and procedures.
- Maintaining food
preparation, handling,
and correct storage standards.
- Recognizing superior
quality products, presentations, and flavors.
- Planning and managing
food quantities and plating requirements for the restaurant.
- Communicating production
needs to key personnel.
- Assisting
in developing daily and seasonal menu items for the restaurant.
- Estimating daily
restaurant production needs.
- Preparing and cooking
foods of all types, either on a regular basis or for special guests and
functions.
- Checking the quality of
raw and cooked food, ensuring
handling and right temperature of all food products.
- Determining
how food should be presented and creating
decorative food displays.
- Advocating
sound financial and business
decision making; demonstrating
honesty and integrity; leading
by example.
- Leading shift teams
while personally preparing food items and executing requests based on required
specifications.
- Encouraging and building
mutual trust, respect, and cooperation among team members.
- Serving as a role model
to demonstrate appropriate
behaviors.
- Ensuring and maintaining
the productivity level of colleagues.
- Ensuring colleagues
are cross trained to support successful daily operations.
- Ensuring colleagues
understand expectations and parameters.
- Setting and supporting
achievement of kitchen goals including performance goals, budget goals, team
goals, etc.
- Understanding the impact
of kitchen operation on the overall property financial goals and objectives
and managing to achieve or
exceed budgeted goals.
- Effectively
investigating, reporting,
and following up on colleague accidents.
- Knowing and implementing
company safety standards.
- Providing
services that are above and beyond
for guest satisfaction and retention.
- Improving
service by communicating and assisting
colleagues by providing
guidance, feedback, individual coaching, and progressive discipline when needed.
- Emphasizing guest
satisfaction during all departmental meetings and focus on continuous
improvement.
- Empowering colleagues to
provide excellent guest
experiences.
- Handling guest problems
and complaints.
- Participating in
training restaurant colleagues on menu items including ingredients, preparation
methods, and unique
tastes.
- Participating in the
colleague performance appraisal process, providing
feedback as needed.
- Using all available on
the job training tools for colleagues.
- Assisting
as needed with the interviewing and hiring of potential colleagues with appropriate
skills.
- Attending and participating in all pertinent meetings.
Required Skills/Abilities:
- Flawless guest experience
- Knowledge of various, cooking methods, ingredients, and procedures
- Management experience and skills
- Familiarity with industry’s best practices
- Leadership
- Creativity
- Hand-eye coordination
- Efficient time-management skills
- Effective decision making
- Handles pressure
- Ability to deal with uncertainty
Education and Qualifications
- Minimum of 4 Years Experience
- High school diploma or equivalent
- Culinary degree is preferred
- Formal culinary training is preferred
Company Overview
Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things, and anything less just isn’t proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging, fast-paced, and rewarding above all.
Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category.
Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.