Job Description
Job DescriptionDescription:
Coming Soon! The Duprey Service Company is excited to be opening A new restaurant “Haley & Bear” located inside the DoubleTree by Hilton in downtown Concord. Are you passionate about the restaurant industry and looking to create a great guest experience? Then join our team as we launch our new restaurant.
Job Summary
The Sous Chef is responsible for assisting the Executive Chef in managing the daily operation of the entire kitchen for the restaurant and banquets. The Sous Chef assists with and ensures that all food quality and sanitation guidelines are maintained throughout operation.
Essential Duties and Responsibilities
- Demonstrate professional and courteous behavior at all times through knowledge of the company culture, organizational structure and general philosophy
- Develop teamwork and maintain high morale
- Assist the Executive Chef with supervision of all food preparation and support staff
- Knowledgeable of Hilton food and beverage quality assurance standards and local Health Department regulations
- Directly responsible for kitchen production
- Supervise all kitchen operations
- Assist with overall coordination of all restaurant and banquet food production
- Participate in the development of menus, recipe cards, cost cards, plate presentations and photos
- Monitor all current menus and the specifications
- Knowledgeable of Health Department regulations and assures strict compliance with all
- Maintain proper food serving, holding and storage temperatures and ensures all foods are handled and stored properly
- Manage the physical maintenance of the kitchen and service areas
- Enforce highest standards to comply with health guidelines
- Ensure that prep lists, quantities, par stocks and portion control guidelines are followed
- Assist in controlling departmental expenses
- Monitor quality and quantity of food received and prepared
- Monitor staffing schedules and flexes personnel hours according to business demands
- Use successful communication to ensure staff has clear understanding of information and direction
- In Executive Chef’s absence, be able to produce a weekly staffing schedule, order products according to business demands, inventory food, attend banquet event orders and manager meetings
- Ability to work well with a diverse group of people
Additional Duties
- Assist with development of menu items
- Remain current with trends in the industry
- Maintain a clean, organized and sanitized work station
- Complete projects as determined by Executive Chef
- Work with other departments
- Actively seeks out other tasks when current work is complete
- Participate in ongoing education and training
- Other duties as assigned
Requirements:
Essential Behavior Requirements
- Customer Service: Displays a professional sense of urgency when communicating and interacting with customers, coworkers, and the public in a way that exceeds the customer’s wants and needs. Identifies opportunities to improve and deliver additional value to customer’s experience by presenting creative solutions and innovative ideas.
- Communication: Actively listens to customers, coworkers, and the public (viewing the situation from the customer’s perspective) and works together to solve the problem through effective communication.
- Problem Solving: Ability to recognize and define problems; analyze relevant information; encourage alternative solutions and plans to resolve situations; seeks additional assistance when needed.
- Quality: Work “product or service” is free of errors and exceeds customer expectations.
- Leadership: Shares the company vision and relates company strategy to the associate’s daily work. Positively communicates goals. Clearly and consistently inspires associates to achieve the highest standards and results. Displays decisive and firm leadership when necessary. Is professionally disciplined and respectful. Effectively and promptly deals with team performance issues. Adapts positively to changing situations. Handles criticism well, admits mistakes and makes corrections quickly and willingly.
Minimum Qualifications
- Education or Experience- Associate’s degree (A.A.) or equivalent from two-year culinary college or technical school; or six months to 1year related experience and/or training; or equivalent combination of education and experience. Must be ServSafe certified.
- Language Skills- Must have developed language skills to the point to be able to: read and comprehend simple instructions, recipes, short correspondence, safety rules, and memos. Ability to write simple correspondence and effectively present information in one-on-one and group situations.
- Mathematical Skills- Requires mathematical development sufficient to be able to: add, subtract, multiply and divide. Ability to perform these operations using standard units of weight, volume, money and distance. Possesses sharp ability for attention to detail (able to quickly identify variances in standards), working efficiently and flexibly. Ability to multi-task and be highly organized while working under pressure.
- Reasoning Ability- Must have developed reasoning skills to be able to: apply common sense understanding to carry out instructions in written, oral or diagram form. Ability to identify and solve problems involving standardized situations.
Physical Requirements
Non-slip shoes are recommended
- Ability to pass pre-employment drug test and background check
- Requires walking and standing to a significant degree, reaching, handling, climbing, balancing, kneeling, crouching, stooping, talking, hearing, seeing, tasting and smelling
- Lifting up to 50 lbs. maximum with frequent lifting and/or carrying or transporting of food, objects or equipment weighing up to 50 lbs. May include lifting: glassware racks overhead, roasting pans to and from ovens, moving ice carvings, removing heavy trash and 50 lb bags of potatoes, flour, etc.
- Inside environmental conditions protected from weather conditions but not necessarily from temperature changes. Potential exposure to cleaning solvents and/or fumes. Exposure to extremes of heat plus temperature changes:
- Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the associate is provided with exceptional protection.
- Temperature Changes: Variations in temperature, which are sufficiently marked and abrupt to cause noticeable bodily reactions.