Sous Chef
Crowne Plaza Cabana Hotel - Palo Alto 247 reviews - Palo Alto, CA

This job posting is no longer available on Crowne Plaza Cabana Hotel - Palo Alto. Find similar jobs:Sous Chef jobs - Crowne Plaza Cabana Hotel jobs

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

About this company
247 reviews
InterContinental Hotels Group (IHG) is truly that. The company is the world's largest hotel company by room count, with more than 4,400...