| ||Detailed information on the job you requested is shown below.|
To return to your search results, CLICK HERE.
|Company Name:||Sheraton Premiere|
| || |
|This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.|
|Position Description:||POSITION PURPOSE|
Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.
50% Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.
20% Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items.
10% Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
10% Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
10% Adhere to control procedures for cost and quality.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
?Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
?Maintain vacation schedule for proper staffing.
?Report any equipment in need of repair to chef and engineering for service.
?Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
Interested candidates must apply at www.sheraton.jobs/tysonscorner.
|Job Profile: |
|Position: ||Sous Chef|
|Start Date: ||Negotiable|
|Job Category: ||Hotel|
|Job Type: ||Full-time|
|Experience: ||2 years|
|Education: ||Match any|
|Job Location(s): ||Virginia|
THIS JOB LISTING HAS EXPIRED