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Sous Chef at Nara Hotels, Inc.

Anaheim, California, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Oct, 26

Salary

71000.0

Posted On

18 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Staff Supervision, Quality Control, Cost Control, Labor Management, P&L Analysis, Recruiting, Training, Inventory Control, Purchasing, Sourcing, Food Safety, OSHA Compliance, TIPS Training, Microsoft Word, Microsoft Excel

Industry

Hospitality

Description

The Hilton Garden Inn and Home2 Suites Anaheim Resort is looking for a Sous Chef to join this exciting new destination that includes spectacular guest amenities and curated food and beverage offerings that are unique in the Anaheim tourism environment. We are seeking leaders in the hospitality realm that can help us to make this resort the best that Anaheim has to offer. The Sous Chef is responsible for all kitchen stations, supervision of staff, quality control, cost control, menu planning and development and preparation of daily specials. Assisting Kitchen Manager on daily duties. . Essential duties and responsibilities * Restaurant & Bar/Patio Concept & Menu Development & Implementation * Oversee Operations-Multi tasking * Recruiting/Training of Service Personnel * Strong Labor & Expense Control Experience * Managing and Conducting Human Resource Activities Qualifications & Proven Track Record in the following: * Proven Experience in Cuisine Concepts experience * Proven Experience-Multiple Outlet Responsibility * Strong Written & Verbal Communications Skills * Proficient in Word, Excel and PowerPoint programs * Strong P&L Analyzing Skills * Culinary Arts Degree Preferred * Purchasing/Sourcing experience, including establishing inventory controls of F&B Product & Supplies * Understanding of OSHA, TIPS, and other pertinent training programs * Knowledge of Food Safety/Health Department, including Federal, State and local ordinances as they pertain to operating Restaurant & Bar, and Catering events * Experience in developing F&B Promotions that target revenue enhancements, seasonal demands, and timely identify current F&B trends

Responsibilities

The Sous Chef manages all kitchen stations, supervises staff, and handles quality and cost control. They are responsible for menu planning, development of daily specials, and assisting the Kitchen Manager with daily operations.