Junior Sous Chef, Menlo Tavern

Junior Sous Chef, Menlo Tavern at The Stanford Park Hotel

Salary Range: $32.00 To $32.00 Hourly

The Stanford Park Hotel has earned the #1 traveler reviewed position on Trip Advisor since 2000. We offer retreat-like amenities and our friendly and knowledgeable team will ensure our guests have a memorable stay.

Set in the heart of forward-looking Silicon Valley, the Menlo Tavern celebrates the past thinkers, dreamers and doers who conspired together over delicious food and drink. Our menu features a balanced selection of hearty and lighter fare, inspired by elevated American dishes and California's seasonal approach to food.

We are seeking a Junior Sous Chef to join our outstanding Culinary team.

In addition to being skilled culinarians, our Sous Chefs provides leadership and oversight in the kitchen, directing the culinary teams and ensuring that we provide perfectly prepared dishes that consistently meet our high quality standards. They do this through careful planning, monitoring costs and inventory, and provide training and support to the staff.

• Assists in the supervision of the Kitchen staff, to include scheduling, enforcing service standards and in the training and motivation of the staff.
• Visually inspect the Kitchen and takes action to ensure the work areas are clean and organized and all equipment is in working order.
• Oversees the setting up of the Kitchen stations.
• Regularly monitors product quality and plate presentation to ensure consistency of service standards.
• Ensure food items are prepared to guest specifications, by interacting with food servers and assists in resolving the issue if a problem of dissatisfaction arises with the quality of the food items requested.
• Follows all safety, hygiene and cleanliness protocols at all time.
• Assists in conducting performance evaluations and coaches and counsels Kitchen associates when necessary.
• Regularly assists the Executive Chef in conducting Kitchen staff meetings for the purpose of keeping the staff informed, providing training and to create a positive work environment.
• Reviews all business, event and activity schedules and daily reports to ensure the Kitchen is properly staffed to meet business demands.
• Assists associates and may occasionally perform in the capacity of any of the positions supervised.
• Documents and submits a work order to report items that need to be repaired and follows up with Maintenance accordingly.
• All other duties as assigned by the Supervisor.

Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination.

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel.

Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the Hotel facilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have extensive knowledge of food and beverage preparation and food presentation service standards.

• Ability to equate units of measure as required by recipes.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• The ability to effectively deal with associates some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations.
• Excellent organizational skills.
• Ability to read, listen and communicate effectively in English.
• Ability to read and interpret documents such as recipes and Banquet Event Orders, safety rules, operating and maintenance instructions and procedure manuals.
• Able to work in a fast paced environment.
• Meets legal age requirements for the position.

SUPERVISORY RESPONSIBILITIES

Assists in the overall direction and coordination of the Kitchen carries out supervisory responsibilities in accordance with the organization's…