Sous Chef, Magnolia Houston
posted on 2016-09-23 / Houston, TX
The Magnolia Career Experience
The Magnolia career experience is a partnership of your talents, skills and personality with our resources, service success and professional standards. Our facilities exhibit the beauty of historic preservation furnished with modern styling. We are not a collection of workers in a mass of square footage. We are entrepreneurs in a unique environment of our own creation.. We are committed to service to our guests, employees and community. Every employee in the Hotel will touch success. We are diverse in opinion, culture and life experiences.
Duties & Functions of the Sous Chef
Assisting with the Hotel’s culinary operations, applying thorough knowledge of culinary arts, portion controls, staff training, food sanitation and safety are the over-arching objectives of the Sous Chef. Other highlighted duties and functions of the Sous Chef position include:
Assist in the on-going comprehensive training of all kitchen personnel. Provide input to menu development for the Lounge, Special Events and In-Room Dining. Communicate to Executive Chef any issues related to suppliers and vendors regarding deliveries, product quality, invoices, etc. Conduct shift walkthrough inspections of kitchen/culinary areas. Assist with scheduled month end food inventories as directed. Enforce ServeSafe food sanitation program for the Hotel kitchen, and train staff in ServeSafe food sanitation. Assume overall management of kitchen/culinary operations in absence of Executive Chef; communicate shift issues to Executive Chef. Help maintain Hotel kitchen loss control and risk management programs. Ensure that assigned staff is adhering to risk management procedures, including wearing personal protective equipment, MSDS location and comprehension, ergonomics, knife safety and slip and fall.
Responsible for securing kitchen area particularly food storage areas, and maintain key control of kitchen area during assigned shifts.
Magnolia’s Desired Qualifications for the Sous Chef
Hotel culinary operations have many moving parts. The Sous chef must have the experience to understand what the parts are make sure they all function together to produce the quality product and guest satisfaction the Hotel seeks. General desired qualifications for the Sous Chef may include:
Three years Sous Chef (or higher) or Lead Cook experience in a full service restaurant and/or high volume banquet, production, or catering operation. Ability to train kitchen positions in all areas of operation. Proven written and verbal communication skills particularly in regards to training employees. Possess certification or be able to pass ServeSafe food sanitation course and train staff on the program. Ability to quickly assess productivity levels of the cook line, dish area and pantry personnel during any given preparation/plating/serving period.
The Magnolia Offerings
We believe our career experience offers opportunities for professional success. We like to couple the professional success by offering benefits for personal enrichment such as:
Medical, dental and vision health plans. 401k profit sharing plan. Paid vacation and paid holidays. Educational assistance program. Complimentary shift meal. Discounted parking or public transportation pass. Success Incentive bonus program.
Magnolia Hotels. Pure Hospitality.