Executive Sous Chef, Banquets - InterContinental San Francisco

A little about your day to day

Manage day-to-day activities of culinary personnel to achieve compliance in food preparation, presentation, and quality. Assist with employee training and scheduling while adhering to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Banquet Chef in their absence.

 

Every day is different but mostly you'll be
 

• Overseeing methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Assisting the Executive Banquet Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
• Maintaining procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
• Recommending disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies, alerting senior management of potentially serious issues.
• Promoting teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include but are not limited to: Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. 
• Assisting sales, catering, and banquet staffs with banquets, parties and other special events.
• Interacting with outside contacts:
  • Guests - to ensure their total satisfaction
  • Vendors - to order supplies and equipment and ensure best prices and quality
  • Health Department and other regulatory agencies - regarding safety matters and kitchen inspections
• Reviewing the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.
• Assisting in developing new menus and concepts to keep up with business and industry trends.
• Supervising of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures.
• Assisting the Executive Banquet Chef in determining the minimum and maximum stocks of all food, material and equipment.
• Ensuring that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. 
• Ensuring that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• May serve as Manager on Duty or perform other duties as assigned.

What We Need From You

Experience - Culinary degree or related field; three (3) years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.

Language - to perform the job successfully, an individual will demonstrate proficient use of the English language as defined below.  Candidates with business proficiency in a secondary language will be given priority consideration.  

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  
• Ability to write routine reports and correspondence.  
• Ability to speak effectively before groups of customers or colleagues of the hotel.

Math - ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning - ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

Tech Savvy -  to perform this job successfully, an individual will have knowledge of and point of sales systems and reservations software/systems.

Flexibility - you may be required to work any shift, including days, weekends, and/or holidays.

Strength - this job requires ability to perform the following:
 

• Carrying or lifting items weighing up to 50 pounds
• Moving