Executive Sous Chef

Company: inkeeper hospitality
Location: Sioux City
Posted on: September 24, 2022

Job Description:

Job description ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned by the General Manager. Culinary Tasks: 40% Preparing food as dictated by the menu, guest or party request, or management request in a clean, safe, and timely manner Assist on line during heavy meal times Monitors the quality of raw and cooked food products to ensure that standards are met Determines how food should be presented, and create decorative food displays Ensures compliance with food handling and sanitation standards Managerial Tasks: 40% Provides direction for all day-to-day operations Recruit, hire, and train culinary staff Impose disciplinary action when necessary Conducts annual performance reviews for all culinary staff Guest Services: 15% Interacts with guests to obtain feedback on product quality and service levels Responds to and handles guest problems and complaints Observes service behaviors of employees and provides feedback to individuals and managers Administrative Tasks: 5% Keep a clean work area according to health and kitchen standards Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Ensures property policies are administered fairly and consistently Manage inventory of all back of the house kitchen items Create and implement new menu items Maintain a low labor cost Schedule all culinary employees based on occupancy, events, and employee status Attend all BEO, F&B, Culinary, and staff meetings Participate in required M.O.D. coverage as scheduled Establishes goals including performance goals, budget goals, team goals, etc. Manages department controllable expenses including food cost, supplies, uniforms, and equipment QUALIFICATIONS/SKILLS: each essential duty satisfactorily. skill, and/or ability required. To perform this job successfully, an individual must be able to perform The requirements listed below are representative of the knowledge, High School Diploma or Equivalent Ability to read and write in English Ability to read and comprehend instructions, short correspondence, and memos Ability to write correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees May be required to compute basic arithmetic Availability on weekends and holidays Must be able to pass a background check DESIRED QUALIFICATIONS: Associates Degree in Culinary Arts, Hospitality, or related field with five years of experience cooking for a dining facility and two years of experience in a supervisory role. Certification of Culinary training or apprenticeship a plus. PHYSICAL DEMANDS: While performing the duties of this job, the person must be able to occasionally move about inside the kitchen to access different cooking utensils and ingredients. WORK SCHEDULE: Work a full time varied schedule including days, nights, weekdays, and weekends as assigned by department Supervisor or Manager. Employment Type: Full Time Salary: $50,000 Annual Bonus/Commission: Yes

Keywords: inkeeper hospitality, Sioux City , Executive Sous Chef, Hospitality & Tourism , Sioux City, Iowa