Job Description

Overview

Hiring Immediately Sous Chef

What We Offer :

• Comprehensive healthcare starting as low as $10 / month within 30 days
• Medical, dental and vision, company-paid group life insurance, short term disability and long-term disability
• Flexibility : Paid time off including vacation and sick time
• Health Saving Account
• 401k plan and company match
• Tuition assistance
• Eligible for up to 50% next day pay (exclusions apply)
• Employee Assistance Programs

A JOB HANDCRAFTED JUST FOR YOU

Since 2002, North Italia has been a favorite neighborhood spot for crave-worthy, from-scratch modern Italian food.

We believe every moment a guest spends with us should be one that is worth savoring. Our restaurants have a contemporary, welcoming vibe that our guests love.

From the front of the house to the kitchen, our passion for what we do creates a vibrant energy that always makes you feel at home.

Reporting to : This position reports to the Executive Chef and will help lead a culinary team committed to preparing every dish from scratch with a focus on quality, flavor, and excellence in order to deliver our mission : Great Hospitality, Every Time.

What we offer :

As the Sous Chef you will :

• Manage shifts which include daily decision making, scheduling, and planning
• Demonstrate ingredient knowledge and understanding of culinary trends
• Use your career experience and talents to help the restaurant reach its financial goals by controlling cost of goods and searching for solutions when targets are not met
• Maintain kitchen cleanliness, organizations, and equipment care and maintenance
• Manage on-the-fly requests with ease and poise creating a calm and positive work environment
• Foster an environment of continuous learning, open and honest feedback, and corrective action as needed
• Manages labor expectations and plans each scheduled shift accordingly
• Demonstrate the knowledge and awareness of sales and labor budgets and the ability to discuss P&L with management team

You’ll thrive in this position if you are :

• Passionate about creating memorable dining experiences by exceeding guest expectations
• Dedicated to creating a safe environment for the team and guest through highest standards for product quality and restaurant cleanliness
• Committed to driving continuous improvement by coaching, leading, and developing the restaurant team
• Service-oriented in your approach to working in a high-volume environment

Qualifications :

• 2+ years of high-volume culinary management experience
• Demonstrated working understanding of business operations and financials
• Experience with POS systems and inventory control systems; prior POSitouch and Crunchtime experience is a plus
• Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time
• Must be able to work closing shifts, weekends, and holidays as needed
• Able to grasp, reach overhead, push, lift, and carry up to 50 pounds
• Finger / hand dexterity to operate kitchen machinery, knives, etc.
• Ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation of food

Job description

Plate Italiano Moderno is searching for Culinary professionals. Plate Restaurant Group is willing to pay for proven skill and dependability.

If you want to show off your skills in a fine dining environment with a chef's counter and weekly specials, then we want to talk to you.

Day shift and night shift available.

Plate Italiano Moderno está buscando profesionales culinarios para ayudarnos a dirigir dos restaurantes ocupados. Plate Restaurant Group está dispuesto a pagar por habilidad y confiabilidad comprobadas.

Si desea mostrar sus habilidades en un ambiente elegante con un mostrador de chef y especiales semanales, entonces queremos hablar con usted.

Turno diurno y turno nocturno disponibles.

Job Type : Full-time

Job Description :

• Manage production, preparation and presentation of all food.
• Manage P&L costs.
• Able to hire and train all stations in a kitchen.

A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes.

We hope that you're a operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create.

Main Duties

• Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
• Maintain Health and Safety standards.
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business.
• Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served.
• Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed, and staff wear proper uniform as well as disciplinary procedures are followed when applicable.
• Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations.
• Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations.

Requirements

• Minimum of 3-4+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes.
• Culinary trained and professional who is passionate and curious to develop and grow as a Chef.
• Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue.
• Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader.
• Must encompass Food Serve Safe certification and have experienced with local sanitation regulations.
• Well-versed and timely email etiquette as well as written and verbal communication
• Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations.
• High school diploma or equivalent trade school Type : Full-time

Benefits :

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Physical setting :

Upscale casual restaurant

Schedule :

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Every weekend
• Holidays
• Night shift
• Overtime
• Weekend availability

Ability to commute / relocate :

Leawood, KS : Reliably commute or planning to relocate before starting work (Required)

Experience :

Restaurant experience : 3 years (Required)

Shift availability :

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location : In person

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Loews Hotels & Co has ventured into Kansas City, MO with the new Loews Kansas City Hotel. The 800-room hotel features 60,000 square feet of meeting & function space, with a sky bridge connecting to the 800,000 square foot Kansas City Convention Center.

The hotel marks the first hotel catering to groups & meetings to open in more than 20 years in Kansas City. Two signature restaurants, a Grab & Go bakery and a rooftop lounge will round out this all glass, 24 story hotel, which stands out on the city’s skyline.

Loews Kansas City is located at the cornerstone of an already vibrant and continuously growing downtown Kansas City.

Job Specific

• Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties
• Administers and ensures adherence to departmental guidelines, policies and procedures
• Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements
• Supervises / performs kitchen opening and closing operations
• Supervises / assists food handlers in the preparation and production of all hot and cold food items
• Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility
• Ensures that all raw food ingredients are received and stored in the proper manner
• Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times
• Organizes / assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation / service of food cooked to order are met
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards
• Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order
• Reports all equipment maintenance needs to Engineering
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards
• Follows New Hire Training and onboarding program in accordance with hotel policy
• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with department team members to obtain / provide current information regarding daily activities / functions and upcoming events
• Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
• Other duties as assigned

General

• Promotes and applies teamwork skills at all times
• Notifies appropriate individual promptly and fully of problems and / or unusual matters of significance
• Is polite, friendly, and helpful to guests, management and fellow employees
• Executes emergency procedures in accordance with hotel standards
• Complies with required safety regulations and procedures
• Attends appropriate hotel meetings and training sessions
• Maintains cleanliness and excellent condition of equipment and work area
• Complies with hotel standards, policies and rules
• Recycles whenever possible
• Remains current with hotel information and changes
• Complies with hotel uniform and grooming standards

Qualifications

• ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience
• Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant
• One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
• Excellent culinary skills and knowledge of food productions techniques
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds
• Outstanding leadership, management, organizational, and communication skills
• Ability to speak, read and write English
• Ability to work flexible schedule to include weekends and holidays

Position Objective :

Accurately and efficiently cook meats, seafood, and vegetables as well as prepare and portion food products prior to cooking.

Perform other duties in the areas of food and final plate preparation including plating and garnishing of cooed items and preparing appropriate garnishes for all hot menu item plates.

To prepare, receive, cut, and grill product for customer’s consumption while describing the product to encourage purchase.

Reporting Structure :

Status : Knowledge :

Knowledge :

The following is a list of any certifications, formal education, or training requirements for this position.

Essential Knowledge

• A food handling permit must be obtained within the first 14 days of employment.
• A minimum 2 years of experience in kitchen preparation and cooking.
• Comprehensive understanding of federal, state, and local food sanitation guidelines is required.
• Completion of ongoing training and development as listed on the Cosentino’s Learning Plan.
• A high school diploma or equivalent is required.

Skills

The following is a list of the basic skill requirements for this position.

Essential Job Functions

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for grilling and cooking.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line station to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, sauté
• Burners, convection oven, flat top, range, and refrigeration equipment.
• Prepares items for grilling, sautéing or other cooking methods by portioning, battering, breading, seasoning, and / or marinating.
• Follows proper plate presentation and garnish set up for all plates.
• Promote department sales by suggesting additional products along with preparing and offering
• samples to customers.
• Demonstrates strong, verbal and interpersonal skills necessary for positive customer and peer interactions.
• Know and implement the Cosentino’s Customer Service Standards.
• Handles, stores, and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen / grilling station properly and follows the closing checklist.
• Performs other related duties as assigned.

Physical Abilities

The following physical movements could potentially be part of any scheduled shift and employees will be expected to perform these actions while on duty.

Essential Abilities

• Reaching overhead with arms, twisting at the waist and lifting objects with both hands weighing up to 50 lbs.
• Pushing and pulling grocery items to the proper locations as needed, up to a peak force of 50 lbs.
• Standing and walking for long periods of time on tile, asphalt, concrete or other hard surfaces.
• Repeatedly lifting and carrying up to 50 lbs.
• Bending and squatting, at times all the way to floor level.
• Able to work in colder conditions of the grocery coolers and freezers.

Non-Essential Abilities

Climbing a ladder, possibly up to 15ft.

Core Competencies

The following is a list of overall competencies identified for this role. This profile is based on the necessary knowledge, skills and abilities for the position.

Operational Results

• Consistent focus on bottom line results and operational excellence in all day-to-day activities, processes, and procedures.
• Can be counted on to deliver results that are of the highest operational integrity and consistently meets or exceeds operational standards.
• Is knowledgeable of and capable of utilizing all available tools, technology and other resources to achieve the desired result in the most cost effective and time efficient manner.
• Demonstrates an understanding of business management concepts, but also has the skills and follow through to successfully strategize and implement the plans developed from these concepts.
• Able to anticipate potential threats to the business strategy and demonstrates an agile problem solving capability in order to maneuver around those challenges.

Managing the Workplace Environment

• Promotes a workplace environment that encourages respect, professionalism, opens communication and is free from discriminatory and / or harassing behavior.
• Encourages appropriate workplace relationships that facilitate high morale, cohesive teams, and a motivating workplace environment.
• Demonstrates unwavering integrity, trustworthiness, and ethical behavior in dealings with others.
• Asks everyone to take ownership for their work, to be accountable for the outcome of their efforts, and to take pride in their contributions in the workplace.
• Ensures credit is given to team members and encourages public recognition of a job well done through both formal and informal recognition programs.
• Injects energy, a sense of urgency, and a strong service mentality into the workplace environment.
• Demonstrates effective conflict resolution techniques and supports others in utilizing these strategies as needed to maintain a productive working environment.
• Shows no tolerance for gossip, undermining, or other sabotaging behavior that can deteriorate productivity and morale.

Quality Decision Making & Sound Judgment

• Makes quality decisions in a timely manner.
• Exercises sound judgment and independent thinking in order to make decisions, even when under pressure or when dealing with ambiguous situations.
• Quickly considers all pertinent aspects of a situation when making a decision while still avoiding paralysis by analysis .
• Can anticipate pros and cons of a decision and foresee possible consequences of a decision, choice, or action.
• Able to make decisions based on both short-term and long-term outcomes.
• Recognizes when it is appropriate to seek input from outside sources (i.e. HR or a higher level manager).

Qualifications

• A minimum of 2 years of experience in kitchen preparation and cooking.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers in the Meat and Seafood department as well as with Store Management.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time.

Numéro de l'Emploi Catégorie d'Emploi Food and Beverage & Culinary Lieu The Ritz-Carlton Macau, Galaxy Macau, Macau, China, China AFFICHER SUR LA CARTE Horaire Full-Time Situé à distance ?

N Mutation? N Type de Poste Management Marriott International souscrit au principe de l’égalité d’accès à l’emploi. Nous sommes attachés à recruter un effectif diversifié et à soutenir une culture inclusive qui donne la priorité aux individus.

Nous nous engageons à respecter des principes de non-discrimination envers tous les individus protégés, par exemple les personnes handicapées et les anciens combattants, et envers toute autre base couverte par la législation applicable.

Dans plus de établissements primés dans le monde entier, les femmes et les hommes du The Ritz-Carlton créent des expériences si exceptionnelles que dès qu'un client passe une nuit chez nous, il n'est pas près de l'oublier.

En tant que premier fournisseur mondial d'expériences de luxe, nous définissons les standards en matière de service de luxe rare et spécial dans le monde entier.

Nous vous invitons à explorer The Ritz-Carlton.