POSITION: Sous Chef REPORTS TO: Executive Chef FLSA STATUS: Salaried Exempt POSITION SUMMARY: This management position is second in command over the culinary and stewarding departments and is responsible for the kitchen management in the absence of the Executive Chef. POSITION RESPONSIBILITIES: • “Hands on” food production management for multiple catering and concessions events. Coordinate and delegate tasks to Culinary staff.” • Maintaining food costs and budget goals by coordinating with Exec Chef the forecasting of production needs and utilization of any overproduction. • Produce required menu(s) in a timely manner according to Banquet Event Orders for each event. • Attend in-house event-related meetings and relays immediate changes with other departments. • Supervising all kitchen equipment cleanliness and periodic maintenance. • Training of all kitchen and stewarding staff to include ServSafe®, HACCP, and any other local and state health department regulations.. • Inventory management. • Participates with menu and recipe development. • Participates with monthly inventory. • Training of all cooks to produce menus to SMG/Savor standards. • Responsible for Kitchen in absence of Executive Chef. • Maintains an active role in local hospitality community and professional associations • Follow local and corporate policies & procedures. • Other duties as assigned. WORK CONTACTS: Daily contact with the Executive Chef, F&B management, catering and concessions staff. Frequent contact with all Convention Center managers, and staff. SUPERVISORY RESPONSIBILITIES: Directly supervises all kitchen and stewarding staff. Supervises front of house staff if acting as Manager on Duty. PHYSICAL EFFORT: This position requires stooping and lifting. Substantial standing, walking and manual dexterity to operate kitchen equipment is required. WORKING CONDITIONS: Works mostly in the main kitchen or concessions kitchens. MINIMUM REQUIREMENTS: • A passion for the Culinary Arts • Prefer candidate has graduated from a two-year culinary program, apprenticeship, or have equivalent work experience. Have a thorough understanding of preparation, cooking and production methods. • High volume (3500++ guests) work experience to include buffet presentations, plated meals, and concessions. in a convention center or hotel environment. • Advanced oral and written communication skills: Be able to professionally interact with clients, fellow management and line employees. • Strong orientation to customer service and ability to work with other staff members in the facility. • Results oriented individual with the ability to meet required budgetary goals. • Excellent organizational, planning, communication and inter-personal skills. • Ability to undertake and delegate complete multiple tasks. • Computer skills to include Microsoft Excel™, Outlook™, and catering/inventory management software. • ServSafe® or equivalent certification. • Must adhere to state and local Health Department codes. • Ability to be creative with food presentations and maintain a quality product. TO APPLY: This position offers a competitive salary and benefits package. Resumes must include salary requirements for consideration and may be sent to: Kelly Hatfield Shreveport Convention Center P O Box 1774 Shreveport, LA 71166 Fax No. (318) 841-4245 EMAIL: khatfield@shreveportcenter No Phone Calls SMG is an Equal Opportunity Employer
Posted on: Fri, 17 Jan 2014 20:16:08 +0000
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