Sous Chef jobs in Haverhill, MA

Job Summary

Works closely with the Executive Chef to plan and direct food preparation in kitchens.

It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties may include menu planning, preparation of budgets, maintenance of payroll, food costs, and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control, and retention of nutrients.

Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly.

Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. 

Responsibilities

QUALIFICATIONS:

• Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant.
• Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff.
• Possesses comprehensive knowledge of subject matter.
• Provides leadership coaching and/or mentoring to a subordinate group.
• Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing.
• Ability to work a flexible schedule
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high pressure situations.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.
• Must maintain composure and objectivity while under pressure.

RESPONSIBILITIES:

• Produces innovative and diversified menus that reflect the restaurant's overall vision.
• Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
• Organizes schedules and directs the work of the kitchen staff ensuring that kitchen operations are carried out quickly and effectively.
• Designs aesthetic plating presentations.
• Ensures that hygiene and food safety requirements are met.
• Maintains kitchen inventory and assigned budget.
• Approach all encounters with guests and employees in a friendly service oriented manner.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
• Maintain a friendly and warm demeanor at all times.
• Ensure that all kitchen personnel fulfill their job functions appropriately.
• Create menus and food presentation.
• Address and resolve all customer problems in an efficient and effective manner.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage waste and over production.
• Regularly review house counts forecasts and VIP lists.
• Monitor all Banquet and Catering activity.
• Maintain all kitchen inventories.
• Prepare annual reviews of employees
• Assist in the achievement of departmental objectives and goals
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Works within monthly set food cost budget adjust food requisitions and controls waste
• Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
• Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
• Review food sales for accuracy daily.
• Perform any other duties as requested by the General Manager.

Company Overview

As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts and lifestyle hotels. Our associates around the globe are passionate about serving our guests and driving exceptional results, and thrive in a culture where everyone is inspired to be the best. Join a world of possibility with Aimbridge Hospitality.

Benefits

After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:

• Now offering Daily Pay! Ask your Recruiter for more details
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan