Sous Chef at Luxury Pet Hotel Investments, LLC

Mount Desert, Maine, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Oct, 26

Salary

0.0

Posted On

14 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Management, Sanitation Guidelines, Cooking Techniques, Inventory Management, POS Systems, Staff Training, COGS Reporting, Customer Service, Problem Resolution, Microsoft Office, Menu Execution

Industry

Description

Title: Sous Chef Reports To: Executive Chef Department: Food & Beverage Summary of Position: Assist the Executive Chef in ensuring that all kitchen staff are trained in proper cooking techniques and sanitation guidelines per Corporate policies to deliver an exceptional guest experience. Responsibilities: * Assist the Executive Chef in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook, are being met or exceeded. * Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day. * Assist Executive Chef in training the culinary team in proper cooking techniques, adhere to defined company recipes and understand sanitation guidelines in order to deliver an exceptional guest experience. * Oversee restaurant orders and maintain efficient POS transactions for food and retail items * Participate in all necessary training related to the understanding and reporting of the COGS spreadsheet, weekly data sheets, and health safety logs. * Follow the Cook training checklist to ensure accuracy when training others * Assist with all activities related to receiving, stocking and rotating orders, and oversight of inventory levels in grab and go/ deli items * Adhere to all policies regarding waste * Assist the Executive Chef with general maintenance items such as food waste, recycling and maintaining cleanliness of common areas * Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances. * Obtain ServSafe or Food Handler Certification in accordance with F&B company policy and/or state law * Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards. * Understand Company’s Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas. * Adherence to Duties Checklist and other duties as assigned Position Requirements: * Experience in using cutting tools, cookware and bakeware. * Knowledge of various cooking procedures and methods. * Ability to follow all sanitation procedures. * Must be self motivated with the ability to perform with the highest professional and ethical standards * Must respond well to a changing work environment and able to perform at the highest level with minimal supervision * Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations * Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions * Must demonstrate effective written and verbal communication skills * Intermediate computer skills with Microsoft Office and familiarity with POS system functionality * Excellent customer service and people skills * Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally Knowledge and Experience: Education: High school diploma or equivalent Experience: Minimum 3 (three) years F&B experience POS experience ServeSafe certification required

Responsibilities

Assist the Executive Chef in managing kitchen staff, ensuring proper cooking techniques, and maintaining strict sanitation guidelines. Oversee restaurant orders, inventory levels, and compliance with corporate and legal operational standards.