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Open nowPosted 21 hours ago

Junior Sous Chef

Omni Hotels & Resorts1,183 open roles

Where
Omni Mount Washington Resort, 310 Mount Washington Hotel Rd, Bretton Woods, New Hampshire, United States of America
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Your applicationOpen nowJunior Sous ChefOmni Hotels & Resorts · Omni Mount Washington Resort, 310 Mount Washington Hotel Rd, Bretton Woods, New Hampshire, United States of America

  1. YouYes, apply to this one.

  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on Omni Hotels & Resorts's own form.

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The clock on this job

Early applications get read.

13.4% of postings close within 7 days. Measured by our own scanner across the market. Omni Hotels & Resorts postings stay open a median of 19 days.

Share of postings closed within
  1. 2.2%1 day
  2. 4.6%3 days
  3. 13.4%7 days
  4. 21.6%14 days
  5. 36.2%30 days
  6. 59.0%60 days
This job: posted 21 hours ago

Omni Hotels & Resorts median: 19 days open

The posting

Overview: To provide technical and administrative assistance to the Sous Chef and ensures effective operation of the kitchen and food production outlets and to prepare daily requisition for food area and daily rotation of foods. To assist in maintaining set standards of quality and consistency. Essential Functions:

Develop additions to menu. Training of Staff. Responsible for product availability for all restaurant or banquet items. Directs proper sanitation and organization of all kitchen facilities and equipment. Ensures that all kitchen equipment is in good working order, generate report if necessary. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Monitors and has hands on control over daily food production. Monitors safety of staff. Maintains good working relationship with Front of the House Manager. Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns. Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. Checks and controls sign-in and sign-out procedures for kitchen staff. Ensure that all food products are labeled and dated. Maintain and enforce food quality and visual appeal. Requisition necessary equipment from stewarding Must have skill to teach associates to manage their time in order to complete Assigned jobs in a timely manner. Has mis en place for day’s business for banquets or outlets. Fills out requisition for the day and the following day. Works according to priorities for banquets. Must be able to understand, organize and maintain B.E.O.s Assigns mis en place list for pm staff and relates information to the pm chef. Checks with Executive Chef and Sous Chefs daily for any special products or preparation. Ensure that all products are labeled, dated and rotated daily. Assist stewarding in getting the food out of the kitchen in a timely manner. Hold a daily pre-shift meeting to insure the proper transfer of information Instill in associates a sense of teamwork. Instill in associates a “Clean as you go mentality”. Follow all organization and sanitation L.S.O.P.s Check that cooler temperatures are monitored and logged. Check that associates are randomly checking temperatures and logging them correctly.

Working Environment:

Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures. Exposure to Food and Beverage hazardous cleaning chemicals. Exposure to food items and beverages.

Qualifications:

Must be able to push up to 50 lbs. and lift up to 70 lbs. Have knowledge in a wide range of cooking techniques Must have good computer skills and organization skills Must be available to work flexible hours to include nights, weekends, and holidays.

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