Garden View Cafe Sous Chef

BASIC FUNCTIONS AND RESPONSIBILITIES:

Supervises a staff up to 6 whose responsibilities include preparation, production, and service of cafe menu offerings for up to 350 guests per day in accordance with company standards and local health regulations.

ESSENTIAL JOB FUNCTIONS:

•Supervise, train, direct and monitor a staff of up to 6 cooks in food preparation, setup, service, and break down of employee cafeteria.
•Schedule staff, oversee/verify payroll for department staff and follow prescribed payroll procedures.
•Demonstrate proficiency with Windows-based operating systems and use software including MS Word, MS Excel, MS Outlook.
•Identify, greet, and otherwise welcome our employees at meal periods, consistent with the highest standards of service.
•Record staff names and/or accept prepaid meal vouchers for staff dining from the Employee Cafeteria menu.
•Enroll or make adjustments to the current meal plan enrollment of staff.
•Inspect, setup and distribute trays and flatware for diners.
•Inventory and maintain equipment and supplies, initiate purchases, and safeguard equipment and supplies.
•Develop and implement short and long-term goals and objectives for the department and Mohonk Mountain House.
•Resolve procedural, operational and other work related problems by communicating with and responding appropriately to employees in answering questions, explaining department/company policies and handling complaints.
•Ensure that buffet offerings and equipment are adequately maintained at all times.
•Ensure the cleanliness of all cafeteria work and dining areas during and post meal periods.
•Assign staff opening and closing assignments, side-work, and monitor progress.
•Utilize a computer to prepare daily requisitions for menu items. Receive all requisitions for food and supplies.
•Identify and correctly label all menu offerings
•Ensure refrigerators and storerooms are clean and neat. Ensure food and supply items are stored per standards and are correctly labeled.
•Maintain proper rotation of product to minimize wastage/spoilage using FIFO.
•Recognize quality standards in fresh vegetables, fish, dairy and meats.
•Oversee the cooking of omelets, eggs, waffles, and pancakes to order.
•Oversee carving of meats, fish and flash-cooking of action station menu items according to hotel standards.
•Coordinate with kitchen and pastry shop in replenishing food for the cafe.
•Obtain all necessary supplies and equipment to perform duties, including stocking of all disposables, plates, glasses, and flatware needed for service
•Identify, greet, and otherwise welcome employees in a manner consistent with the highest standards of service. Interact with staff as part of the overall quality assurance objectives.
•Assist employees with special dietary needs and coordinate meals
•Brew coffee regularly throughout shift ensuring a consistent fresh product.
•Carve various meats, proteins, and other menu items correctly, and verbalize the different options, including sauces and garnishes.
•Clean, organize and maintain all areas of the Employee Cafeteria including supplies, utensils, equipment, and walk in coolers.
•Ensure all between meal periods/break times are stocked with appropriate condiments and required menu items
•Facilitate shift briefings daily to all staff members.
•Coordinate with the kitchen to ensure the food is ready and displayed by the opening time of each shift.
•Utilize a computer to prepare daily requisitions for menu items and labels for menu offerings. Receive all food and supplies.
•Learn revolving menu items including ingredients used, preparation of food, and unique dishes offered and provide accurate answers to questions asked by employees.
•Adhere to Mohonk Mountain House’s Dress and Grooming Standards; present a neat, clean and well-groomed appearance and maintain a positive, professional image to our customers.
•Inspect the work of others by touch, sight, sound and smell for conformance to prescribed standards of cleanliness.
•Work productively and efficiently with or without supervision when performing routine tasks.
•Speak, read, and write in English and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings.
•Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, and stand for up to 5 hours at a time.
•Lift up to 50 lbs from ground level to waist height and from waist height to shoulder height, and carry up to 100 feet without assistance. Walk up to 7 miles per shift.
•Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 yards.
•See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
•Act calmly and effectively in emergency situations.
•Wear Mohonk Mountain House approved safety shoes, and proper safety equipment when performing tasks that recommend such equipment.
•Learn and retain knowledge of historical facts and information about Mohonk Mountain House.
•Maintain a flexible work schedule including days/nights, weekdays/weekends, holidays and during peak periods of business.
•Perform basic mathematical functions such as addition, subtraction, multiplication and division.
•Operate vehicles safely while driving and/or parking in compliance with Mohonk Mountain House Traffic Rules and Regulations.
•Taste sweet, sour, bitter, and salty and demonstrate a sense of smell.

QUALIFICATIONS:

•Management experience in Food Services.
•Servsafe or other industry-recognized safe food handling certification preferred.
•Valid Driver’s License and at least 21 years of age, or 20 years of age with at least two years of licensed driving experience.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.