The Yorktowne Hotel a Tapestry Collection by Hilton • York, PA, US
Posted a day ago
Description
Exciting opportunity to join the Yorktowne Hotel a Tapestry Collection by Hilton as an Executive Sous Chef. The Executive Sous Chef is the second-in-command in a kitchen, responsible for overseeing day-to-day culinary operations, supervising cooks, ensuring quality standards are met, assisting the head chef with menu development, and managing food costs, as well as kitchen operations in the head chef's absence. Responsibilities
Assigning tasks to cooks, monitoring their performance, and providing training and guidance. Ensuring all dishes are prepared according to recipes, with proper presentation and consistency. Collaborating with the head chef to create new menu items, test recipes, and adjust existing dishes based on seasonal ingredients and customer feedback. Managing food inventory, minimizing waste, and ensuring cost-effective purchasing practices. Overseeing daily kitchen operations, including scheduling staff, managing station rotations, and coordinating food orders. Maintaining a clean and hygienic kitchen environment, adhering to food safety regulations. Identifying and addressing any issues that arise during service, ensuring smooth kitchen operations. Qualifications
Expertise in various cooking techniques, knife skills, and ability to prepare complex dishes. Effectively managing and motivating a team of cooks. Clear and concise communication with both kitchen staff and other departments. Ensuring consistency and high-quality presentation in all dishes. Maintaining composure in a fast-paced kitchen environment. Flexibility to adjust to changing demands and menu variations.
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Exciting opportunity to join the Yorktowne Hotel a Tapestry Collection by Hilton as an Executive Sous Chef. The Executive Sous Chef is the second-in-command in a kitchen, responsible for overseeing day-to-day culinary operations, supervising cooks, ensuring quality standards are met, assisting the head chef with menu development, and managing food costs, as well as kitchen operations in the head chef's absence. Responsibilities
Assigning tasks to cooks, monitoring their performance, and providing training and guidance. Ensuring all dishes are prepared according to recipes, with proper presentation and consistency. Collaborating with the head chef to create new menu items, test recipes, and adjust existing dishes based on seasonal ingredients and customer feedback. Managing food inventory, minimizing waste, and ensuring cost-effective purchasing practices. Overseeing daily kitchen operations, including scheduling staff, managing station rotations, and coordinating food orders. Maintaining a clean and hygienic kitchen environment, adhering to food safety regulations. Identifying and addressing any issues that arise during service, ensuring smooth kitchen operations. Qualifications
Expertise in various cooking techniques, knife skills, and ability to prepare complex dishes. Effectively managing and motivating a team of cooks. Clear and concise communication with both kitchen staff and other departments. Ensuring consistency and high-quality presentation in all dishes. Maintaining composure in a fast-paced kitchen environment. Flexibility to adjust to changing demands and menu variations.
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