Sous Chef at Hotel Phillips Kansas City

Kansas City, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Mar, 26

Salary

0.0

Posted On

16 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Building, Customer Service, Budget Management, Financial Analysis, Food Quality, Menu Creation, Inventory Management, Waste Control, Staff Training, Scheduling, Culinary Skills, Presentation Skills, Leadership, Communication, Problem Solving, Time Management

Industry

Hospitality

Description

Description Arbor Lodging is a leading hotel investment and management company with a growing portfolio of hotels throughout the United States, Mexico, and the Caribbean. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our service ethos is proactive and holistic, fostering an environment where guests feel truly welcomed and supported at every interaction. Our culture is people-focused, data-driven, and results-oriented. Summary: The Sous Chef will maximize the food and beverage department’s financial performance while maintaining a quality front and back of the house operation. They will also be the person responsible to re-open the restaurant as a new concept, responsible for creation of the food and beverage menu plus hiring and mentoring associates. Duties & Responsibilities: Assist in the preparation of hotel food and beverage budget and financial goals Build a team of restaurant and kitchen associates that are fully trained, understand the hotel’s goals, and are held accountable for their results Complete an accurate inventory count each month and have a firm understanding of goods sold Operate the food and beverage department within the budgeted payroll and adjust it as sales increase or decrease Understand the financial connection between customer service, food quality, portion control, cost of sales, and payroll dollars Ensure event presentation is always clean and impeccable in its presentation Hold a monthly restaurant staff meeting that covers training, customer service, the areas progress, and basic financials? Create all menus Develop standards to ensure consistency in food taste and presentation Ensure that all staff are familiar with key ingredients, preparation, and taste of all menu items Establish control to minimize waste and prevent theft Plan the weekly schedule for all food and beverage employees Work closely with the kitchen to ensure expedient ticket times, excellent quality, and proper plate presentation Requirements Qualifications: Lead people and build teams working toward a common goal Provide exemplary member and customer service Have proficiency in Microsoft Office and property point of sales systems Develop and manage budgets Read and understand financial statements including balance sheets and income statements Have endurance and commitment to work the long hours, including weekends Have significant experience in the food and beverage industry Benefits: Competitive salary Annual review with increase potential 401k program with company match Additional benefits may be available Arbor’s Guiding Principles: Arbor Lodging focuses on Five Guiding Principles to foster a culture where growth, development, and progression thrive within the properties: Do the Right Thing - Operate and act with integrity in all you do even when it is not convenient. Lead with Heart - Be kind, passionate and hospitable. Be Accountable - Take ownership and deliver results. Aim Higher - Go above and beyond to exceed expectations and pursue thoughtful change. Celebrate Differences - Embrace diversity; respect individual opinions and ideas. Arbor Lodging Management provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Arbor Lodging Management complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities.

Responsibilities

The Sous Chef will maximize the food and beverage department’s financial performance while maintaining quality operations. They will also be responsible for re-opening the restaurant with a new concept, including menu creation and staff hiring.