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.
Applicants to this position must reside within a 90 mile radius of the property.
Profile: A sous chef has worked very hard to get where he/she is and a new sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the CDC or EC for the line cooks. Not only is the sous chef directly responsible for being proficient at every station and facet in the kitchen, a sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding what the positions above them do to keep the wheels turning. Sous chef is one of the key positions in the kitchen.
-Owning your service period and your crew. -The ability to be multifaceted, have eyes all over the place. -Know the strengths and weaknesses of line staff you are supervising, know what you can delegate to who, when to do it, have expectations of their finished product. -Make yourself available to assist line staff with recipe techniques, station prep and to answer any questions they may have. -Relay important information about the day service for line staff as they arrive, such as menu changes, station assignments and private events. -Makes sure stewarding staff is following their opening, closing, and mid service side work. Coordinate with CDC on supervision of stewarding department. -Maintains clean and organized walk-ins & dry storage area. -Responsible for daily and weekly product ordering in conjunction with CDC. -Is aware of food and labor costs and makes efforts to control these in their particular service periods. -Is abreast of all menu changes, regardless of service period. -Collaborates with CDC and/or EC on menu development and engineering.
-Ability to work flexible hours (nights, weekends). -Responsible, dependable, punctual. -Strong communication skills -Clean and professional appearance. -Must be able to show enthusiasm for the company.
-Attends monthly bar meeting. -Attends annual employee rally. -Attends beverage training, as posted. -Attends other meetings, as posted.
A good sous chef?
1. Anticipates the needs of everyone around them, the line staff, the CDC and the EC. 2. Reads, researches the internet, and keeps up with blogs and food periodicals. Must have his/her finger on the pulse of what is going on in the food world.
Please check us out http://www.thehivebentonville.com/
21c Museum Hotels, the award-winning boutique hotel company and restaurant group, was founded by Laura Lee Brown and Steve Wilson. Brown and Wilson, contemporary art collectors and preservationists, are committed to bringing works of art to the public through innovative exhibitions and programs that integrate contemporary art into daily life. In addition to the art of today, hospitality and sustainably raised heritage foods are among the couple's greatest passions. 21c Museum Hotels operates three hotels and a diverse roster of restaurants including Proof on Main, located in 21c Louisville; Metropole, located in 21c Cincinnati; The Hive, located in 21c Bentonville and Garage Bar in Louisville, KY. Each property's chef driven restaurant is as much a part of the community as it is the hotel. Our restaurants have been featured in a variety of national lifestyle and epicurean publications including Esquire, Bon App`tit and Food & Wine. 21c Museum Hotels is a growing company that employs over 500 people across all properties and restaurants. The company?s property in Durham, NC is under construction and a project has been announced in Lexington, KY. For more information visit www.21cMuseumHotels.com.