Quirk Hotel - Sous Chef

Quirk Hotel is searching for a Sous Chef with experience in fine dining at high volume restaurants, and hotel operations. Our new leader practices professional workplace boundaries, maintains a positive outlook in the workplace, using their leadership and communication skills with their fellow leaders to create continued success. They can drive a team through difficult situations while maintaining professionalism, guided communication, instruction and mentorship. They are proactive, responsive, organized and exhibit attributes of a self-starter. Leadership is a primary motivation!!!

 

Job Overview

Sous chef is responsible for all aspects of kitchen operations including and not limited to; daily expediting, production and quality of food handling processes, ordering food products and supplies, scheduling of employees, employee relations, maintaining sanitation & safety standards, perpetual and monthly inventory management, food cost and revenue.

The ideal candidate has experience in banquet or catering service, fine dining restaurant service and haute cuisine. Must have formal training in French culinary techniques, be well versed is culinary terminology, as well as proficiency in baking and butchering of meat and seafood. They also possess strong communication skills, strong training & computer skills and must be well organized. Minimum of 3 years of hotel/restaurant experience required. Sous Chef and culinary education preferred. Must be willing to work a flexible schedule including AM & PM shifts, weekends and holidays, while working at least 50 hours or more per week on an annual salary basis.

 The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary and food & beverage team, ending in a positive guest experience. The ideal candidate must also embrace, foster and honor an inclusive and diverse work environment that is central to our philosophy and principles as employers. 

 

RESPONIBILITIES:

 

• Support senior leadership by developing and assuming basic administrative management responsibilities
• Daily expediting of dinner and brunch service
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership roles including supervisor(s)
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment

QUALIFICATIONS

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast-paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on-the-job training, hotel experience preferred

EDUCATION AND EXPERIENCE

• General Microsoft: Word and Excel
• Culinary degree or culinary experience equivalent
• Minimum of two (2) years of experience in a culinary leadership role 
• Servesafe Food Handlers or Mangers certification

What's in it for you? When you join Schulte Companies, you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting