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Sous Chef
Sagamore Pendry Baltimore
1715 Thames St, Baltimore, MD 21231
Sagamore Pendry Baltimore hiring Sous Chef in Baltimore, MD

Sagamore Pendry Baltimore hiring Sous Chef in Baltimore, MD

Sagamore Pendry BaltimoreMore Info

Full Time • Salary (Based on Experience)
Expired: Jul 21, 2022

Sorry, this job expired on Jul 21, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details
Job Description

Pendry aspires to be your employer of choice by providing an exceptional work environment focused on the health and prosperity of its Associates and their families.

With an instinctive ability to host, a Pendry Associate is inspired to take a personal sense of ownership in creating truly memorable experiences for each guest. As a host, they seize every opportunity to create a welcoming and comfortable space. Our Associates are real, honest, and passionate. For them, it’s all about their guest.

SUMMARY

The Sous Chef is responsible for the daily operations of the kitchen and is first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Sous Chef reports to the Executive Chef.

ESSENTIAL FUNCTIONS

Job duties include; although are not limited to:

  • Scheduling kitchen staff and ensuring schedules are posted in a timely manner
  • Consistently tracking kitchen inventory, preparing and ordering all items for the restaurant and bar menus
  • Recruiting staff and monitoring their performance
  • Assisting in maintaining the overall food and labor cost
  • Ensuring the opening and closing procedures for kitchen staff are completed
  • Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations
  • Ensuring that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times
  • Maintaining food quality and ensuring guest satisfaction
  • Assisting in developing control procedures and enforcing them
  • Working closely with the Executive Chef on menu development and recipe standardization
  • Taking responsibility for shift during absence of the Executive Chef
  • Monitoring equipment maintenance and condition
  • Responding accurately and completely to guests and Associates via written and verbal communication to give directions, instructions, information, answer questions, and provide service as required
  • Knowing all state/local health codes and ordinances and ensuring that kitchen is in compliance
  • Memorizing food recipes and food preparation instructions
  • Remaining aware of culinary trends and always seeking to improve

QUALIFICATIONS

  • Culinary school graduate or related training required
  • Previous experience in hospitality or club operations preferred
  • Ability to accurately and effectively communicate in verbal and written form with guests and Associates
  • Experience implementing new food concepts and menus
  • Experience with creating schedules, labor costing, payroll administration, and Associate performance management required
  • Ability to handle multiple tasks and work well in an environment with time constraints
  • Must possess applicable state/local licenses and certifications

PHYSICAL REQUIREMENTS

Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. 

We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace.


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Wellness Program


View Job Description

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Full Service Hotel, Luxury Hotel

(443) 552-1400

Awards
2022
2021
2020