FT Lemon Bar Sous Chef @ $19.25 - PTO Accrual & Benefit Plans

Knowledge, Skills, and Competencies:
Prior experience in kitchen leadership role
Effective communication skills, both verbal and written
High work ethic and self-initiative
Strong computer skills in Microsoft Suite
Regular attendance according to established guidelines
May be required to work varying schedules to reflect the business needs of the property
Must possess basic computational ability
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
Ability to work in high pressure, sometimes stressful situations.
Ability to maintain excellent relationships with staff and maintain staff and guest
confidentiality at all times
Physical Requirements:
Stand and walk for varying lengths of time, often for extended periods of time
Work takes place in an environment that can be very hot and very cold throughout the
shift.
Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
Good communication skills, both written and verbal
Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed

Efficiently supervise, guide and train kitchen associates to provide quality food
production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance is followed at all times. Follow food handling guidelines.
Ensure the opening and closing procedures for are completed properly.
Efficiently expedite food from front line during meal periods.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Participate in monthly food and beverage inventory.
Follow procedure on portion control check all food for right price, code amounts, servers name, food cost control and that the check was rung up properly.
Assist in menu and recipe creation, in cooperation with Executive Chef.
Other duties as assigned to ensure effective operation of the overall hotel