What are the responsibilities and job description for the Sous Chef l Holiday Inn Wilsonville position at PM Hotel Group?
Job Summary:
For every Executive Chef, a skilled and reliable Sous Chef stands right beside them. Our kitchens are no exception. As our Sous Chef/Culinary Lead, you will be responsible for planning and directing all food preparation in the kitchen. This means supervising staff, solving problems when they arise, and taking control of the situation at a moment’s notice.
What You’ll Do:
Here are a few more tasks you can expect to complete on a daily basis:
We’re looking for someone with a degree from a reputable Culinary School or College, at least 5 year’s culinary experience in a fine-dining restaurant, and 2 years of kitchen supervisor experience. You’re someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills.
When You’re Here:
Supervise kitchen staff to ensure our high standards of quality and efficiency are followed
For every Executive Chef, a skilled and reliable Sous Chef stands right beside them. Our kitchens are no exception. As our Sous Chef/Culinary Lead, you will be responsible for planning and directing all food preparation in the kitchen. This means supervising staff, solving problems when they arise, and taking control of the situation at a moment’s notice.
What You’ll Do:
Here are a few more tasks you can expect to complete on a daily basis:
- Assign, in detail, specific duties to all associates under supervision.
- Work with the executive chef to produce diversified menus.
- Produce high-quality dishes that follow up the established menu.
- Assist the Executive Chef in their administrative duties (e.g. hiring, firing, training, etc.).
We’re looking for someone with a degree from a reputable Culinary School or College, at least 5 year’s culinary experience in a fine-dining restaurant, and 2 years of kitchen supervisor experience. You’re someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills.
When You’re Here:
Supervise kitchen staff to ensure our high standards of quality and efficiency are followed
- Maximizing potential dining room and room service revenue through quality, uniformity, portion size and presentation of all food products.
- Attend meetings with the Executive Chef and act in their stead when necessary
- Supervise and participate in the preparation of food of consistent quality following recipe cards and production and portion standards, per check from servers.
- Start food items that are prepared ahead of time, making sure not to over-prepare estimated needs.
- Ensure all food containers are properly and rotate as per Hotel standards, making sure that all perishables are kept at proper temperatures.
- Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked, if applicable.
- Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables.
- Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per Hotel standards.
- Support all kitchen, banquet, and room service staff.
- Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
- Comply with attendance rules and be available to work on a regular basis.
- Ability to lift up to 50lbs unassisted
- Ability to stand, lift, bend and twist throughout your shift
- Perform any other job-related duties as assigned.
