Sous Chef
FAIRMONT | Pittsburgh | www.resume-library.com |
Job Description
Fairmont Pittsburgh is seeking a Sous Chef with strong Culinary experience in a luxury hotel operation or fine dining restaurant. The ideal candidate will be comfortable engaging directly with guests to create one of a kind experiences. The candidate must be creative, with in-depth knowledge of industry trends and have strong technical and organizational skills.
They must be goal oriented with an ability to develop and implement comprehensive business development plans. The candidate must have the knowledge and skills required to effectively run all Kitchen operations including the ability to develop menus and concepts.
What You Will Be Doing:
Create and ensure adherence to standardized recipes in order to maintain consistency and ensure quality
Actively ensure the proper training and development of culinary staff
Assist Executive Chef in employee management
Responsible for departmental payroll, scheduling and administration
Oversees daily ordering of all food production requirements for the department
Manage food cost and production, ensuring proper rotation, labeling, and storing of food
Source local ingredients for seasonal food items
Ensures that all food products are prepared and served safely in accordance with hotel and government Food Safety guidelines
Ensures the kitchen work area is clean and organized
Assist with Restaurant, Banquets, Pastry and In Room Dining menus and kitchens
Consistently offers professional, engaging and friendly service
Other duties as assigned
Fairmont Pittsburgh is seeking a Sous Chef with strong Culinary experience in a luxury hotel operation or fine dining restaurant. The ideal candidate will be comfortable engaging directly with guests to create one of a kind experiences. The candidate must be creative, with in-depth knowledge of industry trends and have strong technical and organizational skills.
They must be goal oriented with an ability to develop and implement comprehensive business development plans. The candidate must have the knowledge and skills required to effectively run all Kitchen operations including the ability to develop menus and concepts.
What You Will Be Doing:
Create and ensure adherence to standardized recipes in order to maintain consistency and ensure quality
Actively ensure the proper training and development of culinary staff
Assist Executive Chef in employee management
Responsible for departmental payroll, scheduling and administration
Oversees daily ordering of all food production requirements for the department
Manage food cost and production, ensuring proper rotation, labeling, and storing of food
Source local ingredients for seasonal food items
Ensures that all food products are prepared and served safely in accordance with hotel and government Food Safety guidelines
Ensures the kitchen work area is clean and organized
Assist with Restaurant, Banquets, Pastry and In Room Dining menus and kitchens
Consistently offers professional, engaging and friendly service
Other duties as assigned
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