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Texas A&M Hotel Executive Sous Chef

Company: Benchmark Hospitality
Location: College Station
Posted on: December 4, 2019

Job Description:

Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:

The Executive Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.

Job Description:

Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures."

To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:

Principal Responsibility: To exceed and enhance the standards of food quality expectations by the guests and management of the Texas A&M Hotel and Conference Center. Be accountable for the cooks and their workstation, habits and products during your work shift.

Scope:

Operational relationships and responsibility with culinary staff, wait staff, stewards, purchasing, front desk, maintenance and conference and banquet set-up departments.

Job Description

Executive Sous Chef Texas A&M Hotel & Conference Center

Qualifications:

At least five (5) years in an Executive Chef OR Executive Sous Chef position preferred.

Related degree Preferred.

Production:

Fully accountable for all food purchasing, service, preparation in all of the kitchen operations.

Oversee all food quality produced and presentations by all cooks in the kitchen during your scheduled shift.

Exemplify proper technique, finesse, and knowledge of all food products and methods. Train and teach cooks to advance cooks in career and productivity of the unit.

Examine all food products for freshness and accuracy to standards.

Ensure product order sheets, butcher productions sheets and sauce production sheets are accurate and posted for current events.

Effectively fill any open shifts in the kitchen with precision of execution.

Assist in the development and creation of menu concepts and proposals.

Ensure a seamless production from the aspect of expediting all stations and shifts.

Constant development of training plans for all Cook levels, Supervisors and Sous Chefs.

Sanitation:

Ensure staff is following all sanitation procedures and regulations.

Educate the importance of safety and injury prevention.

Financial Responsibility:

Assist the Executive Chef in food cost and labor cost containment through menu and special costing projects.

Ensuring the staff remains focused on the task at hand. Staying focus maintains efficiencies.

Act as the Executive Chef in his or her absence.

Be an effective and consciously aware steward through analyzing safety and maintenance issues and acting to correct any situation promptly.

Fully understand overtime and maintain practices to prevent it through flex scheduling and forecasting business needs.

Be aware and fluent in the Human Resources department with the use and understanding on the procedures of utilizing temporary labor

Through working with purchasing manager, find cost saving measures through proper ordering or new products.

Creatively and effectively utilize inventory items to maximize their values in specials and chef's choice options when able to do so.

Communication:

Effectively communicate with co-workers and managers to maintain an efficient work space.

Hold daily line-ups to inform the crew of the daily duties and tasks at hand.

Effectively communicate to Cooks, stewards and front of the house employees.

Using the Employee Communication Reports, effectively discipline as well as compliment employees who deserve as such.

Attend BEO and F&B Meetings and relay information consistently and accurately as required or requested.

Attend and partake in preconference meetings with clients to ensure security and reassurance for the client, when required or needed.

Teamwork:

Demonstrates teamwork by leading by example, encouraging and training team building.

Identify and act when assistance is needed under any circumstance, ready at a moment's notice.

Develops strategies to increase efficiencies with the work group to streamline production and labor.

Take the initiative to step in and assist others in a collaborative effort.

Partner with the Executive Steward to effectively distribute the supervision in the stewarding department.

Working Relationships:

Reports to Executive Chef while maintaining a respectful working relationship with other cooks and Sous Chefs.

Maintains a positive and productive relationship with front of the house Managers and waitstaff members.

Maintains a positive and productive relationship with Executive Steward and other stewards.

Maintain a positive and professional presence when interacting with a guest of the property, inside or outside of the kitchen.

Maintain a positive and productive relationship with the front desk and all other departments as the point person in the absence of the Executive Chef.

Maintain a positive, professional and understanding relationship with potential and non-potential clients.

Maintain a professional and well-groomed appearance and productive maintain positive relationship with the HR department.

Keywords: Benchmark Hospitality, College Station , Texas A&M Hotel Executive Sous Chef, Hospitality & Tourism , College Station, Texas

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