The Paradise Stream Resort is looking for a Sous Chef to support the Executive Chef in the successful operation of the Food and Beverage Department. The right candidate will be someone who genuinely enjoys being around people and readily displays warm hospitality to all guests. Located in the heart of the Pocono Mountains, Paradise Stream Resort is a romantic retreat on private Lake Eden. A honeymoon hotspot, this four-season resort property features 144 suites, two restaurants, two bars. All day long, guests enjoy a variety of indoor and outdoor activities and amenities when they're not relaxing in one of our signature suites, featuring amenities like heart-shaped hot tubs and our world-famous seven-foot-tall Champagne Tower.

PRINCIPAL RESPONSIBILITIES

The Sous Chef assists in directing the kitchen team in the presentation and portioning of food according to our standards. Train, supervise and actively participate in all the food production and service areas of the kitchen to include the dining room in order to maintain the resort's high standards of quality. Communicates daily with the Executive Chef regarding planning, preparation, production, staffing, and control procedures for all outlets.

ESSENTIAL FUNCTIONS

Responsible for production of all food items necessary for operation. Performs daily line checks to ensure consistency, quality of product, and adherence to company approved menu specs. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all restaurant and banquet menu items. Reads and employs math skills for recipes. Controls food and labor costs. Ensures preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide high quality food. Trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Assists Executive Chef in the evaluation of performance, gives guidance and discipline to kitchen staff as necessary to produce quality products. Analyze banquet event orders, plan and coordinate the events with the catering staff to ensure the events meet/exceed guest expectations. Monitor and control the maintenance/sanitation of the kitchen equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, local, franchise and corporate regulations. Monitors to ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products' freshness and safety. In the absence of the Executive Chef assigns, in-detail, specific duties to all employees for efficient operation of kitchen and service. Assists Executive Chef in writing, maintaining and updating all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed. Knowledge and execution of proper food and labor cost controls.

Supportive Functions:

In addition to the performance of the essential functions, this position maybe required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Performs other duties as requested, i.e. special orders, dining room and banquet buffet presentations, VIP parties, writing specialty menus. Supervises daily cleaning, inventorying of walk-in, reach-in boxes and dry storage areas. The Sous Chef Reports directly to Executive Chef.

PHYSICAL REQUIREMENTS

Below is a listing of the physical requirements for the standard performance of this job:

Frequency Key:

Rare, Occasional, Frequent, or Constant Sitting Rare Walking, Standing Frequent Climbing Stairs Occasional Crouching/Bending/Stooping Frequent Reaching Constant Grasping Constant Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smelling Constant Lifting/Carrying (50 lbs.) Occasional Travel Rare

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and to be able to explain and demonstrate that he or she can perform the essentials functions of the job, with or without reasonable accommodation. Thorough knowledge of hot and cold food preparation. Good working knowledge of accepted sanitation standards and Health Codes. Extensive skill in usage of equipment: slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to communicate in English, both orally and in writing, in order to complete requisitions, read recipes and communicate with other employees and managers. Ability to walk, stand, and/or bend continuously to perform essential job functions. Ability to work under pressure and deal with stressful situations during busy periods, in confined spaces. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. Ability to perform duties within extreme temperature ranges.

QUALIFYING STANDARDS

Education High School graduate or equivalent required, four-year college degree preferred. Experience At least five years experience in a related field required. At least five years experience in the hospitality field preferred. At least two years in direct supervision. Licenses or Certificates Food Service Sanitation Certificate, Health Department Food Supervisor Certificate, CPR Certification, and/or First Aid Training preferred. Grooming All team members must maintain a neat, clean and well-groomed appearance (specific standards available). Other Additional language ability preferred. Prioritize and organize. Be a clear thinker, remaining calm and resolving problem using good judgment. Work with minimal supervision. The ideal candidate will put pride in their work, be reliable, and be friendly and professional at all times. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, age, color, religion, sex, national origin, disability status, protected veteran status. When you join the Avalon Hospitality Group team, you become a member of its team, which has been working and growing together for more than 25 years. At Avalon, team members are encouraged and rewarded for their achievements. We welcome guests with clean guestrooms and thoughtful service. If you share these values, we encourage you to explore your next career opportunity with Avalon.

Job Type:

Full-time Pay:

From $52,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance

Shift:

Day shift Evening shift Night shift

Experience:

Food Management:

2 years (Preferred)

Resort Kitchen:

5 years (Preferred)

License/Certification:

Food Handler Certification (Preferred) CPR/First Aid Certification (Preferred)

Work Location:

In person