Sous Chef - Epoch Restaurant & Bar - Hay Creek Hotels

Epoch Restaurant and Bar at The Exeter Inn is actively searching for a creative, innovative, and motivated Sous Chef to join our Culinary team.

A distinctive element exclusive to Hay Creek Management’s approach to guest service is its “Host Philosophy,” which encourages each associate to develop the skills necessary to offer competent hospitality service outside the realm of their primary job responsibilities.

The ability of our Host Associates to proficiently multi-task provides guests at Hay Creek properties a secure, comfortable confidence that their service expectations will be exceeded.

Essential Functions:

¨ Independently manages kitchen personnel, specifically dishwashers and stewards, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.

¨ Support chef in creative, cost appropriate menu items based on market segments.

¨ Assist in the development and implementation of recipes and education of staff on appropriate execution and presentation of all dishes.

¨ Practice effective food rotation, inventory management, par levels, and ordering/receiving.

¨ Practice and lead staff in proper timing of foods.

¨ Work closely with chef to ensure that all items needed are in stock for the menu.

¨ Alert, friendly and able to assist guests with courtesy and promptness.

¨ Familiar with a variety of the culinary field concepts and procedures.

¨ Assist chef in estimating food consumption, placing inventory orders, and coding invoice billing accordingly.

¨ Assist and lead training for all new hires and promote ongoing training.

¨ Coordinate with chef in the management of all holiday culinary operations. Participate in constructive development of all holiday promotions and operational goals.

¨ Ensure proper operation/maintenance of all kitchen equipment and tools.

¨ Responsible for working with chef to monitor and stay within specified budget.

¨ Oversee inventory of stations, control quality of food, avoid waste, and ensure proper rotation and utilization.

¨ Coordinate with F&B Director on kitchen workflow and expediting to ensure a smooth-running operation.

¨ Monitor employee’s performance and issues and administer progressive discipline with chef when necessary.

¨ Assist team members as needed to promote a positive teamwork environment.

¨ Consistently work in different culinary stations daily, based on needs. Must have the ability to work any culinary position needed, as directed by chef.

¨ Work with chef to ensure all expenses are recorded and coded appropriately.

¨ Prepare food of consistent quality by following recipe and production/portion standards, per check from servers.

¨ Practice conscious knowledge of food allergies and safety in preparation.

¨ Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, waffle iron and flat top grill.

¨ Address each and every guest using the S.E.A.C. method, with a smile, eye contact, acknowledge their presence in a timely manner with appropriate greeting, and kindly close.

¨ Attend all scheduled meetings and training sessions.

¨ Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures, Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures, Anti-Harassment Policy, and Violence in the Workplace Policy.

¨ Comply with all Hotel and HCH time and attendance policies.

¨ Comply with all Hotel and HCH uniform, dress code, and appearance standards.

Hotel Specific Essential Functions:

¨ Ability to remain standing for 10 hours (or 100% of shift)

¨ Ability to frequently move and lift up to 80 lbs.

¨ Ability to walk the property and grounds on occasion.

¨ Ability to move up and down stairs regularly.

¨ Ability to bend frequently and repetitively during a shift.

¨ Ability to reach and lift overhead.

¨ Ability to remain bent over a sink/tub for an extended period of time.

¨ Ability to use repetitive manual dexterity.

¨ Ability to move quickly based on guest needs.

¨ Ability to frequently communicate and exchange accurate information effectively.

¨ Ability to read, write, understand and speak English.

Technology and Equipment:

¨ Automatic Dishwasher

¨ Chemical dispenser

¨ Basic Kitchen equipment

¨ Deep fryer

¨ Broiler/Salamander

¨ Oven/Stove

¨ Steamer and Steam Table

¨ Food Processor

¨ Meat slicer

¨ Flat Top grill

¨ Industrial Mixer

¨ Waffle Iron

Working Environment:

¨ Hotel property with approximately 46 guest rooms.

¨ Work will primarily take place in a kitchen environment.

¨ Group and solo work.

¨ Practice and observe all safety procedures.

¨ Interior of hotel, in all areas with exposure to extreme temperatures.

¨ Exterior of hotel with exposure to weather conditions.

¨ Exposure to various hazardous chemicals.

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Keyword: chef, sous chef, cook, chef de cuisine, kitchen, culinary, restaurant, line cook, lead line cook, kitchen supervisor
Required Experience:

• 1-3 years of recent Kitchen leadership experience in a high volume, full service restaurant
• Previous staff management experience
• Experience in Banquet/Event/Catering preferred
• Demonstrate a positive, upbeat and customer-focused attitude
• Experience in inventory control and cost management preferred

From: Hay Creek Hotels