Conference Hotel Sous Chef
The AT&T Executive Education and Conference Center at The University of Texas in Austin is seeking an experienced Sous Chef to join their pre-opening team. The four-star facility will be opening in the Summer of 2008 with 297 rooms, over 40,000 square feet of meeting and conference space, two full-service restaurants and one conferee dining room. We also offer in-room dining and a poolside grill.
Responsible for the successful culinary production operation under the direction of the Executive Chef. May serve as the department head for culinary operations in the absences of Executive Chef. Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Additional duties may include menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing.
Recipe to Succeed:
- Good supervisory, leadership, management and coaching skills
- Excellent communication skills both written and verbal
- Ability to communicate on various levels to include client, management, departmental, customer and associate levels
- Understanding of financial, budgetary, and food control practices
- Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
- Ability to perform various motor skills such as; lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis
- Ability to multi-task as well as stay on task and concentrate with constant interruptions
- Knowledge of diet principles and safe and sanitary food handling principles
- Hands-on leadership and training skills
Necessary Ingredients:
- A.O.S. Degree in Culinary Arts or culinary certificate and three (3) to five (5) years of culinary experience preferred
- Minimum of two (2) to five (5) years of culinary/kitchen management experience, depending upon formal degree or training
- Catering experience
- Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Batch cooking or high volume cooking experience preferred
- Experience with food production for large catering or banquet functions
- ServSafe® Certified
Send resumes to:
Jeanne Lane
National Recruiter, Resource Network
Compass Group, North America
Phone: (231) 377-4679
Fax: (231) 346-5925