Company: Valor Hospitality Partners
Posted on: September 13, 2019
Job Purpose: To supervise food preparation of all food outlets of
the hotel ensuring standards are maintained as set forth by
management. Job Responsibilities: 1. Supervise food preparation
staff: hiring, terminations, disciplinary actions, performance
evaluations and development. 2. Schedule all employees under
his/her supervision, maintaining adequate staffing levels while
adhering to labor standards guidelines. 3. Supervise all cooking
operations, including methods, portioning, and garnishing. Ensure
attractive presentation of all food and dishes. 4. Plan meals and
develops menus. 5. Assist the GM, AGM or Director of F&B and
sales staff with banquets, parties, and other special events. 6.
Requisition food and equipment, giving specifications, quantities
and quality descriptions. 7. Monitor budget and assists GM, AGM or
Director of F&B in developing annual operating budget. Assist
in maximizing revenues and profits. 8. Other duties as assigned.
- Must be able to prep food products, using standardized food
- Apply principles of rational systems to solve practical
problems and deal with a variety of concrete variables in
situations where only limited standardization exists. Interpret a
variety of instructions furnished in written, oral, diagrammatic,
or schedule form.
- Compute discount, interest, profit and loss; commission,
markups and selling price; ratio and proportion, and percentages.
Calculate surface, volumes, weights and measures.
- Read and understand instructions, safety rules, etc. Write
reports with proper format, punctuation, spelling, and grammar,
using all parts of speech. Speak with poise, voice control, and
confidence, using correct grammar.
- Determine time, place, and sequence of operation or action to
be taken; Supervise through determining or interpreting work
procedures for a group of workers, assigning specific duties,
maintaining harmonious relations and promoting efficiency. Job
Qualifications: Describe the minimum qualifications needed to
complete the job responsibilities. Education Graduation with
certification from a culinary institution preferred. Experience
Minimum 2 years experience as Sous Chef. 2 years kitchen
supervisory experience with 3 years kitchen operations experience
including at least 1 year in a lead cook position, and 1 year in a
steward position; OR, an equivalent combination of education and
experience. Benefits : PTO; Insurance; 401(k) (ref. 44480) We are
an Equal Opportunity Employer that considers applicants without
regard to race, sex, religion, national origin, disability or
protected veteran status.
Keywords: Valor Hospitality Partners, Memphis , Executive Chef, Hospitality & Tourism , Memphis, Tennessee
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