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Sous Chef
Ulysses
2 E Read St, Baltimore, MD 21202, United States
Ulysses hiring Sous Chef in Baltimore, MD

Ulysses hiring Sous Chef in Baltimore, MD

UlyssesMore Info

Full Time • Salary (Based on Experience)
Expired: Oct 16, 2022

Sorry, this job expired on Oct 16, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

The team behind soon-to-be Hotel Ulysses in Baltimore is actively seeking candidates for the position of Sous Chef.

Ash designs, develops, owns, and operates a very special collection of properties that seek to create a more inspired world. Honing in on the spirit of a place, Ash sees what’s there and what wants to be, and then creates space for new stories to unfold. Ash is delighted to launch three food and beverage experiences, alongside the opening of their latest hospitality venture, the Ulysses.
Position Summary 

The Sous Chef is responsible for planning/preparing meals and managing/directing the kitchen staff including line cooks, prep cooks, and dishwashers. Sous Chef will report directly to the Executive Chef. 


Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

  • Assist in coordinating all training activities for kitchen, bakery, coffee shop, and other production and service employees 
  • Assist in timely and adequate purchasing of all ingredients and supplies needed for menu management. Maintain positive vendor relations while always advocating for companies’ best position. Submit all invoices, credit memos and statements to accounting in required timeframe but department.
  • Follow the recipe guidebook and plating requirements as outlined by ownership. If a recipe or standard needs to be updated communicate these changes to ownership and make the required adjustment as needed. Manage and minimize food waste.
  • Oversee and enforce all food handling SOP’s established at the restaurant including but not limited to; HACCP plans, HACCP logs, sanitation and dishwashing, product rotation, waste disposal and food borne illness reporting.
  • Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints.
  • Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
  • Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance. Adhere to all local, state, and federal health department codes.
  • Have the ability to work each and every station, encourage and educate your team to do the same.
  • Performing other work-related duties as assigned.

Leading the Team 

  • Establish a presence in the kitchen ensuring that the systems of service are operating smoothly, and staff is completing daily, weekly, and monthly tasks
  • Manage the team within the guidelines set forth in the Employee Handbook. Legal compliance is paramount when making decisions around staffing, tips, hiring and firing. Documentation of employee’s performance and discipline is required. Staffing decisions need to be communicated to HR for review and compliance verification.
  • Be a leader in the restaurant and a resource for answers
  • Be the judge of and hold the standards of quality as they are established at the hotel. Uphold our brand standards and make them a part of the daily conversation.
  • Contribute to the development of the restaurant training programs. Implement them with the help of your managers. Train new staff and provide feedback on how service and staff are performing using metrics such as auditions, guest feedback, and annual reviews.
  • Continue to develop staff in their tenure with us. Include ongoing training in the form of staff meetings; develop individuals wanting to expand their roles here; and coach and council staff members needing the direction or assistance to maintain our standards.
  • Hold a daily pre-service meeting that is rich with information and sets the tone and focus for the service. This should include notes from the savory and pastry kitchens, bar, barista and hosts; tasting of food or beverage; guest notes; notes from the previous service and feedback from management or trainers; service points including any special steps of service for the night; and/or guest feedback.
  • Maintain our facilities. This includes standards for cleanliness of the restaurant and cafe as well as organization or storage. Lead a staff that takes responsibility for our space and works to create a clean and safe place to work and for our guests. Communicate any facilities issues to the appropriate department.
  • Divide and delegate responsibilities to your team. Help them to be successful by providing clarity and accountability.
  • Meet or exceed goals for top line revenue outlined in the operating proforma. Revenue fluctuations need to be managed to profitability. Deploy the resources of the hotel, our partners, and your management team to drive revenue.
  • If needed, place daily orders following directions from the Executive Chef. 
  • Control staff hours, specifically overtime, to ensure that you meet percentage goals set forth by the budget. The current labor targets are outlined in the operating proforma and are updated by the ownership team as needed. Focus on efficiency of labor (OT reduction), staffing schedules and opportunities to streamline and changes to the model that can improve overall labor approach.
  • Focus on and foster a culture that values employee retention and internal growth.
  • Attend any weekly manager meeting that may be established and required. 
  • Document all incidents, injuries, disciplinary action, and other issues according to company requirements. Be consistent with all documentation and adhere to all policies, as provided, regarding hiring, onboarding, ethical behavior, conduct, performance, anti-discrimination, anti-harassment, and any other policy defined in the Handbook or otherwise.
  • Respond to all emails from all other managers, staff, and partners in a timely manner.
  • Help to establish and hold the team accountable for individual duties that add up to the total needs of the businesses being met.

We are seeking a candidate who:

  • Has numerous years of kitchen experience in a Culinary leadership position, ideally within hotels and/or lifestyle concepts. 
  • Has exceptional communication skills - there is no such thing as over communicating
  • Can pay extraordinary attention to detail, quality, and consistency; meets deadlines, and follows up and through - no inquiry goes unanswered
  • Can naturally create an environment that is motivating, filled with energy and exceptional service. Customers and employees will feel like family whenever they are in an Ash space.
  • Is a creative problem solver that takes a hands on approach to finding solutions and excels at understanding and clarifying issues within the hotel and staff
  • Has supervisory and leadership experience
  • Works well in a team environment and naturally exudes professionalism
  • Can work well under stress or in high-pressure situations
  • Is confident in utilizing and learning new technologies, including payroll software
  • Has current ServeSafe, Food Handler Certification, or equivalent 

Physical Demands and Work Environment 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high. 

Compensation & Benefits

  • 75% employer-sponsored health insurance, dental insurance, vision insurance
  • 401 (k)
  • Paid time off,paid sick leave, paid time off to vote, 1.5x paid holidays
  • 50% food & beverage discount and discounted hotel rooms
  • Opportunity for growth within parent company ASH NYC

We are an equal opportunity employer that considers applicants without regard to race, sex, religion, national origin, disability, or protected veteran status.








Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits


Required Skills

Food Safety Knowledge

Kitchen Management

Advanced Knife Skills

Team Development and Training

Ordering / Purchasing

Expediting

Receiving

Cleaning / Sanitation

Inventory Management

Scheduling

Basic Knife Skills

Recipe Development

Plating and Presentation

Read more

View Job Description

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