Kitchen Manager Position Available In Berkshire, Massachusetts

TOURISTS

goal in all positions is to exceed expectations of our guests.

The Sous Chef contributes to that experience by providing service thatincludes, but is not limited to, planning, executing, or coordinatingfood service for multiple venues within the Property. The Sous Chefinteracts with the Food and Beverage team to ensure timely service andappropriate presentation. Other tasks may be assigned based on propertyneeds. The Sous Chef must develop and maintain the company’s culture,values and reputation in the public eye, and with all staff, guests,vendors and partners. Essential Functions

• Support the Head Cheforganizing work schedules and assignments as well as provide mentorshipto Line and Prep Cooks.
• The ability to manage any and all serviceswhere food is being served and to keep service on schedule.
• Ensurethat all products delivered are received in correct unit count andcondition and deliveries are performed in accordance with therestaurant’s receiving policies and procedures
• Cook and prepare foodsusing standardized recipes, while maintaining kitchen guidelines,policies, and procedures.
• Achieve company objectives in service,quality, facility sanitation and cleanliness through training ofemployees.
• Engagement with hotel management to create a positive andproductive working environment
• When on-site at the Hotel, the KitchenManager is to be well mannered, well-spoken and in appropriate dress atall times
• Ensure that all equipment is maintained in clean, safeworking condition
• Be knowledgeable of company policies regardingpersonnel and administer prompt, fair and consistent corrective actionfor any and all violations of company policies, rules and procedureswith Head Chef’s guidance and approval
• Fully understand and enforcecompliance with all federal, state, county, municipal and OSHAregulations that pertain to health, safety and labor requirements of therestaurant, employees and guests
• Assist with planning and execution ofthe various events at the hotel.
• Communicate to management any issuesor concerns with hourly staff that arise.
• Be a team player withmanagement from other departments to address issues and enhance apositive work environment.
• Attend relevant meetings
• Any and allother duties as assigned by management
• Have working knowledge of andenforce the SOP’s of the hotel. Additional Essential Functions andAccountabilities
• Have knowledge of seasonal and local ingredientavailability and trends.
• Have knowledge of and be able to performessential roles within the Kitchen staff (pastry, sauces, grill station,etc.)
• Properly account for tools, equipment and materials
• On-goingprofessional development and understanding of evolving needs of theindustry.
• Maintain food cost goals by accurate ordering, creative useof products to limit waste, and advising what products to use for familymeals.
• Assist the Chef with managing staff clock in/outs, attendance,and scheduling to hit labor goals. Education & Experience
• High Schooldiploma or general education degree (GED) or relevant trade schooltraining
• Three to Four years related experience in commercial kitchensetting
• Have a current ServSafe Manager Certification. Competencies
• Ability to utilize terminology of a commercial kitchen
• Demonstratedabilities in portion control, knife skills, plating, execution ofrecipe
• Demonstrated abilities in communication, problem solving,leadership
• Ability to maintain confidentiality of all information
• Ability to work independently and as part of a team
• Ability tomulti-task in a fast-paced meal service period
• Must be able to speak,read, write and understand the primary language(s) of the workplace
• Ability to read and interpret documents such as safety rules, operatingand maintenance instructions and procedure manuals CompensationCompetitive Hourly Rate Eligible for year end bonus if Depar ment Goal