SOUS CHEF - FRANCHISE

Job Requirements  MANGIA'S RESORTS   At Mangia's we are on a mission to create the authentic italian hospitality brand; experiences and services to our guests\u to be remembered in their daily lives.
To achieve our ambitions, we capitalise on our unique combination of tradition and diverse talent.
Locations, cultures and experiences are our key competitive advantage.
Invest in People - create an environment where each person can push boundaries, take risks and challenge norms.
Nature and Outdoor - exploring and creating special experiences, opportunities and locations which transform into new exciting adventures.
Act like owners - taking charge, leading by example and an immense sense of pride in our work.
Celebrate communities - ensuring that every member of our community is looked after and nurtured in a compassionate, respectful and collaborative manner.
Position Overview The Sous Chef is responsible for assisting in food planning, preparation, and production that is used for the restaurant, banquet functions, and other related outlets.
Assists the Executive Chef in menu development, food specifications, recipes, and supervising Sous chefs, production and pastry staff, developing and monitoring food and labor budgets for the department, and maintains the highest professional food quality and sanitation standards.
Supervises the culinary team in absence of the Executive Chef.
Responsabilities.
Assists in planning menus for all food outlets in the Hotel Trains, supervises, and evaluates the work of the cooks.
Coordinates the work of Line Cooks and Kitchen Assistants to assure that food preparation is economical and technically correct and within budgeted labor goals.
Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times Assists in safeguarding kitchen staff by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles Assists with standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices Cooks or directly supervises the cooking of items that require skillful preparation Evaluates food products to assure that quality standards are attained Assists in evaluating job performance of kitchen staff; corrects, rewards, and disciplines staff in a fair and legal manner Maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment Provides training and professional development opportunities for all kitchen staff Motivates and develops staff including cross training and promotion of personnel Visits dining area to greet members Maintains professional standards  Work Experience To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow.
Minimum of five years\u experience in culinary field or any similar combination of education and experience.
Knowledge of safety programs and regulations.
Fluent in English.
Ability to communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
Ability to perform advances kitchen math such as determining menu costing.
Basic computer skills, including spreadsheets, word processing and email.
Must have an unexpired Food Handlers Safety Certificate.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Able to work with little or no supervision.
Operate kitchen equipment.
Able to lead, train, motivate, and evaluate kitchen team for optimum performance.
Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests.
Disclaimer This job posting is for a position at a hotel that is owned and operated by an independent franchisee.
The franchisee controls all aspects of the hotel\us employment practices, including recruiting, hiring, salary, benefits and compensation decisions, and the collection and processing of the personal data that you provide on this website.
If you accept this position, you will be employed by a franchisee and not by Hilton.
You will not be eligible from compensation or benefits from Hilton.
You will be eligible for compensation or benefits only as may be provided to you by the independent franchisee.