Brutto Americano, Now Open! A new Upscale Italian restaurant with a New Orleans Flair located in the Warehouse District. Chef Brian Burns and restaurateur Reno De Ranieri, the duo behind Costera and Osteria Lupo debuting their latest culinary venture. We are seeking thoughtful team-players to join our team.

SUMMARY

Applicants should be thoughtful team-players, with the ideal candidate displaying the following qualifications:
· Proven experience as a Chef/Sous Chef or in a similar role within the hospitality industry. Hotel experience preferred.
· Strong leadership and organizational skills, with the ability to motivate and inspire a diverse team
· Excellent communication, interpersonal, and conflict resolution skills
· Strong culinary knowledge
· Ability to work effectively under pressure and to handle multiple priorities
· Understanding of food, beverage, and labor costs and the ability to implement cost-control measures
· Flexibility to work evenings, weekends, and holiday

JOB SUMMARY

The Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets. Assists the Area Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards. Supervises the culinary team in absence of the Executive Chef.

MINIMUM REQUIREMENTS

· Minimum of five years’ experience in culinary field or any similar combination of education and experience.
· Knowledge of safety programs and regulations.
· Read, write, and speak English fluently. Spanish skills helpful. Ability to communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
· Ability to perform advances kitchen math such as determining menu costing.
· Basic computer skills, including spreadsheets, word processing and email.
· Must have an unexpired Food Handlers Safety Certificate.
· Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, report or schedule
· Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.
· Able to work with little or no supervision. Operate kitchen equipment.
· Able to lead, train, motivate, and evaluate kitchen team for optimum performance.
· Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.
Compensation is competitive and includes health, dental, vision, and life insurance on the first of the month following thirty days of employment. Vacation, Sick, and Holiday Pay and discounts at Hyatt locations are a few more of the benefits we offer. We strive to provide opportunities for professional advancement.
Job Type: Full-time
Pay: $50,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In perso

· Assists in planning menus for all food outlets in the Hotel
· Trains, supervises, and evaluates the work of the cooks.
· Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
· Approves the requisition of products and other necessary food supplies
· Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
· Assists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
· Assists with standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
· Attends Food & Beverage staff and management meetings as needed
· Consults with catering department about food production aspects of any special events that are planned in Executive chefs absence
· Cooks or directly supervises the cooking of items that require skillful preparation
· Evaluates food products to assure that quality standards are attained
· Interacts with service director to assure that food production consistently exceeds the expectations of members and their guests
· Assists in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner
· Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
· Provides training and professional development opportunities for all kitchen staff
· Attends service lineups and ensures that other representatives from kitchen staff attend those lineups
· Motivates and develops staff including cross training and promotion of personnel
· Visits dining area to greet members
· Maintains professional standards and codes of conduct as set forth Associate Handbook.