Sous Chef

Additional Information: This hotel is owned and operated by an independent franchisee, The Farnam, Autograph Collection (Greenwood Hospitality/Hotel Equities LLC). The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for The Farnam, Autograph Collection, in Omaha, Nebraska!

GENERAL PURPOSE

Train, supervise and actively participate in all the food productions areas of the kitchen, in order to maintain our high standards of quality.


ESSENTIAL FUNCTIONS

Average Percent of Time

20% – Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary for all kitchen staff and students to produce quality products.
25% – Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for following recipes. Prepares requisitions for supplies and food items for production in work station.
5% – Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line.
5% – Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality.
10% – Monitors to ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness.
10% – Assigns in detail, specific duties to all employees and students under supervision of Sous Chef for efficient operation of kitchen and service.
10% – Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed.
5% – Checks to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair.
 

OTHER

• Regular attendance in conformance with the standards is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.
• Upon employment, all employees are required to fully comply with our established rules and regulations for the safe and efficient operation of restaurant facilities. Employees who violate the established rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• Must contribute to a positive and cohesive work environment and be professional at all times.
  
   

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

• Performs other duties as required, i.e. special orders, V.I.P. parties, writing specialty menus for promotions, etc.
• Assures specials are completed daily.
• Supervises daily cleaning, inventorying of walk-in and reach-in boxes.
• Communicates and assists the Executive Sous Chef in creating innovative products.
   

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodations, using some other combination of skills and abilities.

• Thorough working knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and Health Codes for the state of Nebraska.
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.