Sous Chef
Crowne Plaza Cabana Hotel - Palo Alto - Palo Alto, CA

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DESCRIPTION

The Crowne Plaza Cabana Hotel in Palo Alto is seeking a dynamic Banquet Sous Chef to assist our Executive Chef in leading our team with the establishment of a quality minded, socially aware catering operation. We are a 194 room hotel whose facilities extend over nearly 17,000sq. ft. of meeting and event space that includes a ballroom to accommodate 400 and a beautiful outdoor courtyard & pool. We are located in the center of Silicon Valley adjacent to Stanford University.

DUTIES

  • Identify current and future customer food preferences by establishing personal contact and rapport with clients and hotel catering and sales staff
  • Responsible for recipes, menu creation, implementation and efficient daily operation of Restaurant and in room dinning for all 3 meals of the day.
  • Assist in obtaining financial goals.
  • Assist in the responsibility of keeping kitchen quality to superior levels by employee selection, training, supervision, development, performance evaluations, discipline and counseling employees in accordance with hotel policies and procedures.
  • Communicate daily with the executive chef for an update regarding planning, staffing, and internal procedures.
  • Overseeing the front line, offering a great culinary experience to our restaurant and in room dinning cooks.
  • Food must be prepared, portioned and presented in a consistent and timely manner while paying attention to details closely
  • Trains on technique and makes suggestions regarding plating, set up, mis en place and general 'kitchen how to'
  • Prepare and train staff in use of working menus, recipe cards and photo standards.
  • Covers line cook stations as needed for breaks, sick calls, off or on vacation
  • Working with restaurant management to increase food knowledge of staff to properly sell menu to customers.
  • Work with front of the house, accommodates changes to timing as needed, shifting priorities with grace.
  • Assists Executive Chef in prepping, preparing and plating of all receptions, private parties, special events and banquet events.
  • Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.
  • Complete all assigned paperwork accurately and timely.
  • Complete daily food requisition and oversee specials utilizing and build up of overstock.
  • Order food quantities and oversee production for with purchasing, restaurant/banquet management and executive chef.
  • Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.
  • Assist in directing staff in sanitation and sanitary food handling.
  • Maintains a clean and safe environment by implementing federal, state and local sanitation requirements; maintaining first aid, CPR, and Heimlich maneuver certification; instructing others in the use of kitchen utensils and equipment operation.
  • Assist in scheduling staff according to business levels, maintaining and monitoring overtime, labor and food costs.
  • Will be in charge of kitchen in the a absence of the Executive Chef.
  • Is present for all required meetings, helps lead required Kitchen meetings
  • Must be clean, presentable and punctual.
  • Always be courteous and friendly towards guests and fellow staff
  • Will assist in other areas as requested by chef or management
  • When not busy, assist in other areas of the kitchen where others are busy
QUALIFICATIONS

  • Maintain a positive attitude and work well with other employees both in the front and back of the house
  • Strong leadership skills
  • Thorough knowledge of food preparation, kitchen, restaurant, lounge and room service.
  • Graduation from a Culinary Academy given top preference.
  • Experience as Sous Chef or Chef de Cuisine
  • Spanish speaking is a must
  • Must possess good computational ability.
  • Must possess computer skills, including, but not limited to, use of Microsoft Word, Excel and Outlook.
  • Hotel experience preferred
  • Ability to analyze data and establish appropriate action plans.
  • Identify current and future customer food preferences by establishing personal contact and rapport with clients and hotel catering and sales staff
  • Responsible for recipes, menu creation, implementation and efficient daily operation of Restaurant and in room dinning for all 3 meals of the day.
  • Assist in obtaining financial goals.
  • Assist in the responsibility of keeping kitchen quality to superior levels by employee selection, training, supervision, development, performance evaluations, discipline and counseling employees in accordance with hotel policies and procedures.
  • Communicate daily with the executive chef for an update regarding planning, staffing, and internal procedures.
  • Overseeing the front line, offering a great culinary experience to our restaurant and in room dinning cooks.
  • Food must be prepared, portioned and presented in a consistent and timely manner while paying attention to details closely
  • Trains on technique and makes suggestions regarding plating, set up, mis en place and general 'kitchen how to'
  • Prepare and train staff in use of working menus, recipe cards and photo standards.
  • Covers line cook stations as needed for breaks, sick calls, off or on vacation
  • Working with restaurant management to increase food knowledge of staff to properly sell menu to customers.
  • Work with front of the house, accommodates changes to timing as needed, shifting priorities with grace.
  • Assists Executive Chef in prepping, preparing and plating of all receptions, private parties, special events and banquet events.
  • Communicate directly with banquet manager or captain for guest count, special request and timing of food functions to attain highest guest satisfaction.
  • Complete all assigned paperwork accurately and timely.
  • Complete daily food requisition and oversee specials utilizing and build up of overstock.
  • Order food quantities and oversee production for with purchasing, restaurant/banquet management and executive chef.
  • Conduct daily walk-through of all walk-in refrigerators, storage rooms, and food lines to ensure rotation, usage, cleanliness and proper sanitation.
  • Assist in directing staff in sanitation and sanitary food handling.
  • Maintains a clean and safe environment by implementing federal, state and local sanitation requirements; maintaining first aid, CPR, and Heimlich maneuver certification; instructing others in the use of kitchen utensils and equipment operation.
  • Assist in scheduling staff according to business levels, maintaining and monitoring overtime, labor and food costs.
  • Will be in charge of kitchen in the a absence of the Executive Chef.
  • Is present for all required meetings, helps lead required Kitchen meetings
  • Must be clean, presentable and punctual.
  • Always be courteous and friendly towards guests and fellow staff
  • Will assist in other areas as requested by chef or management
  • When not busy, assist in other areas of the kitchen where others are busy

Crowne Plaza Cabana Hotel - Palo Alto - 13 months ago - save job - block
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