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BBL Hospitality

BBL Hospitality is hiring: Sous Chef- SEE DESCRIPT BELOW in Troy

BBL Hospitality, Troy, NY, United States, 12182

Job Details

Job Location
Hoosick Banquet LLC - Troy, NY

Position Type
Salary

Salary Range
$60,000.00 - $70,000.00 Salary/year

Job Category
Hospitality - Hotel

Description

WE ARE LOOKING FOR AN ENERGETIC, EXPERIENCED BANQUET SOUS CHEF LEADER TO JOIN OUR AMAZING TEAM!

For this position, you will need a minimum of 3-5 years in full-service banquet/catering leadership. Exceptional leadership in all aspects of the position

This position expectations are for nights/weekends and holidays.

Must - must - must be a team player, titles are secondary in our cultureteamwork is first and foremost.

$60k-$70k/yearbased on experience.

We are pleased to share the benefit options that we offer:
  • Paid Time Off
  • 401K Investment
  • Associate Development Plan Opportunities
  • Internal Promotion Opportunities
  • Medical, Dental, Vision, Voluntary Benefits, FSA and HSA Account options
  • Associate Travel Program Discounts
The Sous Chef will direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. They will plan and price menu items, order supplies, and keep records and accounts. Will work to continually improve guest and employee satisfaction while maintaining the operating budget. Supervise all kitchen areas to ensure a consistent, high quality product is produced. Is responsible for guiding and developing staff including direct reports. They must ensure sanitation and food standards are achieved. Must wear attire in accordance to Renaissance Style Guide. A neat and clean appearance must be maintained at all times. Must have Food and Beverage operations experience. Minimum of two years past culinary managerial role. Extensive knowledge of food handling and production. ServSafe certification. Physical requirements include standing, speaking, hearing, reading, writing, able to carry 30-75 lbs., walking, lifting, reaching overhead, pushing, pulling, bending and able to climb ladders. Hearing and visual ability to observe and detect signs of emergency situations.
Duties to include, but not limited to:
  • Order or requisition food and other supplies needed to ensure efficient operation.
  • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Check the quantity and quality of received products.
  • Check the quality of raw and cooked food products to ensure that standards are met.
  • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Maintain an acceptable level in food cost by controlling the recommended food handling/storage procedures.
  • Ensure proper holding guidelines are used for hot, cold, frozen, and dry foods.
  • Follow leftover cooking and storage guidelines established through health department standards.
  • Responsible for the cleaning and sanitation of all food production, holding, and storage areas to meet or exceed the local Health Department regulations.
  • Emergency and Safety guidelines followed through the use of proper knowledge of kitchen equipment handling and the storage of First Aid supplies in work areas.
  • Fire prevention maintained on daily basis through inspection of high-risk areas.
  • Use and maintain kitchen equipment and utensils according to prescribed procedures.
  • The arranging of food production equipment in stations for the purpose of systematic food preparation and service.'
  • Determine the amount of food to prepare and follow standardized recipes for consistent preparation.
  • Oversee the order taking, preparation, and serving, and banquet functions.
  • Food orders are prepared only when authorized by a written guest check or function sheet. All foods must be plated according to specifications.'
  • Maintain all Food and Beverage cost controls in accordance with hotel guidelines.
  • Maintain FIFO system for proper stock rotation and ensures proper storage of perishable as well as non-perishable items.
  • Responsible for storing and rotating of incoming stock.
  • Responsible for filling and ticketing all incoming requisitions accurately.