Sous Chef in a very busy Kitchen with an extremely high volume in both the Banquet Department and the Restaurant.
Oversees the work of a large Kitchen staff, and works together with them as a Team.
Organizes and supervises food production, food service and related culinary activities to ensure Hilton standards are met.
Schedules Kitchen staff, monitors daily time and attendance, and establishes performance standards for all Kitchen staff.
Oversees Banquet food preparation, plans special Banquet menus, works closely with Banquet staff to identify last minute changes, and ensures food preparation is accomplished in a timely manner.
Conducts training on cooking techniques and quality control.
Assists the Executive Sous Chef in supervising the preparation and cooking of food items, and in the developing of daily specials.
Monitors levels of food supplies on hand, and orders food items on a regular basis, and ensure deliveries are to Hilton standards.
Ensure Health & Safety Regulations are understood and applied as they relate to food preparation, handling and storage.
Participates in Health Inspections conducted by City officials and implements procedures to correct noted deficiencies.
Investigates employee complaints, and recommends solutions.
Performs any other duties as required.
Only those being interviewed will be contacted. NO PHONE CALLS, PLEASE.