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|Position Requirements||Minimum three years Sous Chef experience required. Prior supervisory experience required. Previous hospitality experience preferred.|
Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items.
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
Adhere to control procedures for cost and quality.
Develop and maintain new products and plate presentation.
Utilize all food ingredients in a manner so as to eliminate waste and leftovers.
Ensure all established cooking procedures and recipes are adhered to and report any deviation or problems to the Executive Chef immediately.
Maintain constant communication with cooks on par levels for all soups, sauces, stocks and dressings.
Complete proper requisitions on a daily basis and maintain proper flow of credits due to food cost.
Maintain and enforce consistent sanitation procedures, including but not limited to: cleanliness and organization of all walk-ins, reach-ins, shelves, drawers, and freezers.
Maintain and enforce proper rotation of food within all walk-ins, reach-ins, shelves and freezers.
Ensure high level of quality food for employee cafeteria.
Assume responsibilities of Banquet Sous Chef as required.
Train and supervise staff as required.
Ensure all staff reports to work in proper uniform.
Attend all event meetings in the absence of the Executive Chef.
Interact effectively and cohesively with all departments of the hotel.
EOE/M/F/D/V/Drug-Free Workplace/MUST BE AUTHORIZED TO WORK IN THE UNITED STATES
|Position Available||available now|
|Salary Range||Competitive Pay|
|Contact Name||Brett Struthers|
|Title||Human Resources Coordinator|
|Company||Sheraton Hotel please apply at www.sheratonslc.applicantpool.com|
|Address||150 West 500 South|
|City, Zip||Salt Lake City, UT 84101|
|firstname.lastname@example.org please apply at www.sheratonslc.applicantpool.com|