Sous Chef at The Bradley – Fort Wayne, Indiana

Overview

The Bradley Hotel is seeking an experienced Sous Chef to join our culinary team in our restaurant outlets Birdies and Arbor. The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. For more information on our unique, boutique property visit;The Bradley Hotel™ - A Boutique Hotel Downtown Fort Wayne

ESSENTIAL FUNCTIONS: (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.)

• Ability to train and developing kitchen staff utilizing a hands-on approach.
• Ability to instill safety and sanitation habits in all employees.
• Teach employees the importance of consistency in preparation and presentation.
• Thorough knowledge of food handling and preparation techniques required.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Ability to prepare a variety of cuisines, using skill and creativity.
• Supervisory skills necessary to supervise daily food preparation for assigned areas.
• Purchasing experience helpful.
• Experience in budgeting, food cost, labor costs, and scheduling desired.
• Other duties may be assigned.

ADDITIONAL FUNCTIONS:

FOOD QUALITY

The Sous Chef will assist the Executive Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.

In maintaining the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the staff.

ESSENTIAL FUNCTIONS: (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.)

• Ability to train and developing kitchen staff utilizing a hands-on approach.
• Ability to instill safety and sanitation habits in all employees.
• Teach employees the importance of consistency in preparation and presentation.
• Thorough knowledge of food handling and preparation techniques required.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Ability to prepare a variety of cuisines, using skill and creativity.
• Supervisory skills necessary to supervise daily food preparation for assigned areas.
• Purchasing experience helpful.
• Experience in budgeting, food cost, labor costs, and scheduling desired.
• Other duties may be assigned.

ADDITIONAL FUNCTIONS:

FOOD QUALITY

The Sous Chef will assist the Executive Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.

In maintaining the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the staff.

ESSENTIAL FUNCTIONS: (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.)

• Ability to train and developing kitchen staff utilizing a hands-on approach.
• Ability to instill safety and sanitation habits in all employees.
• Teach employees the importance of consistency in preparation and presentation.
• Thorough knowledge of food handling and preparation techniques required.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Ability to prepare a variety of cuisines, using skill and creativity.
• Supervisory skills necessary to supervise daily food preparation for assigned areas.
• Purchasing experience helpful.
• Experience in budgeting, food cost, labor costs, and scheduling desired.
• Other duties may be assigned.

ADDITIONAL FUNCTIONS:

FOOD QUALITY

The Sous Chef will assist the Executive Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.

In maintaining the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the staff.

ESSENTIAL FUNCTIONS: (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.)

• Ability to train and developing kitchen staff utilizing a hands-on approach.
• Ability to instill safety and sanitation habits in all employees.
• Teach employees the importance of consistency in preparation and presentation.
• Thorough knowledge of food handling and preparation techniques required.
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently.
• Ability to prepare a variety of cuisines, using skill and creativity.
• Supervisory skills necessary to supervise daily food preparation for assigned areas.
• Purchasing experience helpful.
• Experience in budgeting, food cost, labor costs, and scheduling desired.
• Other duties may be assigned.

ADDITIONAL FUNCTIONS:

The Sous Chef will assist the Executive Chef in providing "excellent quality" and "presentation" of all food to the guests. The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed upon.

In maintaining the standard of "excellent quality", the Sous Chef is responsible for ongoing training and communicating these standards to the staff.

Responsibilities

The ideal candidate should have a culinary degree, 3-5 years progressive experience in a quality high-volume operation.

Competitive benefits package.