Pyramid Hotel Group

  • Sous Chef

    Hotel/Resort Name DoubleTree by Hilton Berkeley Marina
    Posted Date 1 week ago(11/29/2018 12:17 PM)
    Location : Company Name
    Pyramid Hotel Group
    Location
    US-CA-Berkeley
    Department
    Culinary
    Position Type
    Regular Full-Time
    # of Openings
    1
    Requisition ID
    2018-4267
  • About Us

    Description

    We are seeking a Sous Chef who will be responsible for assisting in the operations of the kitchen. This includes coordinating the activities of the line cooks and overseeing food production operations to ensure that quality standards are maintained for the restaurant and banquets. 

     

    • Hire, train, supervise, schedule and participate in activities of chefs, cooks and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls and forecast needs.
    • Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities.  Analyze feedback from clients and employees, make judgments and take action to implement suggestions for improvement.  Maintain working rapport with all hotel staff for efficient operation and service to customers.  Organize and conduct meetings.
    • Monitor staff performance, product quality and production flow; foster improvement where necessary.
    • Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.  Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations.  Confer with Director of Food and Beverage regarding new selections and changes.
    • Audit food storeroom items and storage to maintain consist quality products to ensure adherence to all health code requirements.  Enforce safety procedures and cleanliness throughout kitchen(s) including walk-in and reach-in boxes.

    Other:

    Due to the cyclical nature of the hospitality industry, employees will be required to work varying schedules to reflect the business needs of the hotel.

    Upon employment, all employees are required to fully comply with Pyramid Hotel Groups rules and regulations for the safe and efficient operation of hotel facilities. 

    Requirements

    SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

    The individual must have the following knowledge, skills and abilities, and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

    • Considerable knowledge of mathematical skills (addition, subtraction, multiplication and division) necessary to interpret reports and budgets.
    • Extensive knowledge of menu development, insight to marketing, cost and wage control.
    • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
    • Ability to read, write, and speak English to comprehend and communicate job functions.
    • Thorough knowledge of food products, standard recipes and proper preparation.
    • Finger/hand dexterity in order to operate food machinery.
    • Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 400 lbs. on a continuous schedule.
    • Ability to work in confined spaces.
    • Ability to supervise large staff and accomplish goals on a timely basis.
    • Ability to perform duties within extreme temperature ranges.
    • Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Food and Beverage Director.
    • Ability to stand, walk, and/or sit continuously perform essential functions for an extended period of time.
    • Ability to effectively deal with internal and external customers some of whom will require high levels of patience tact and diplomacy and collect accurate information to resolve conflicts.
    • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.
    • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc

    EDUCATION:

    The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation.

    Competitive medical benefits package offered. Potential generous bonus. Free parking. EOE/M/F/H/V

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