Sous Chef Position Available In St. Louis, Missouri

Sous Chef (part of Hilton) 3.6 3.6 out of 5 stars 1820 Market Street, St. Louis, MO 63103 POSITION SUMMARY Train, supervise and work with all cooks and kitchen staff in order to prepare, cook and present food according to property standard recipes to create quality food products.

EXAMPLES OF DUTIES ESSENTIAL FUNCTIONS

Assigns, in detail, specific duties to all associates under supervision for efficient operation of the kitchen. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Ensures that all prepared food items meet or exceed our standards for quality in presentation, taste, and portion size. Reads and employs math skills for following recipes. Participates in the preparation and production of banquets. Processes requisitions for supplies. Assists with the selection, training and supervision of the kitchen staff. Ensures proper receiving, storage (including proper temperature sitting) and rotation of food products so as to comply with Health Department regulations. Audit food storage areas to ensure cleanliness and organization. Enforces safety and cleanliness procedures throughout the kitchen. Supervises or conducts daily cleaning of walk-in and reach-in refrigeration units. Adheres to control procedures for cost control and quality. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions. Attend all property meetings as necessary. Maintains appropriate supply of ingredients and goods to forecasted business, work closely with Purchasing Director to ensure delivery dates coordinate with needs. Record any equipment in need of repair to Engineering for service. Perform other duties as requested, such as V.I.P. parties, assisting in other departments, etc..

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities to 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. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Knowledge of menu development, cost and wage control. Thorough knowledge of food products, standard recipes and proper preparation. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift, push and/or carry, or otherwise move goods weighing a maximum of 150 lbs. On a regular basis. Ability to stand, walk, and/or sit continuously perform essential functions for extended periods of time. Ability to perform duties within extreme temperature ranges. Ability to establish and maintain effective working relationships with associates, customers, and patrons. Ability to read, listen and communicate effectively in English, both verbally and in writing. Ability to positively communicate and instruct associates, offering assistance in areas where they lack knowledge, skills or experience.

Ability to effectively use senses:

sight, hearing, smell, etc. to detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation.

Job Type:

Full-time Pay:

$18.00 – $24.00 per hour

Work Location:

In person