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Sous Chef at PM Food & Drink Innovation Group

PM Food & Drink Innovation GroupMore Info

Full Time • Salary (Based on Experience)
Expired on Feb 12, 2018

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Requirements

5 years


Job Details
 

     

SUMMARY: Support the Restaurant Executive Chef in the performance of his/her duties and responsibilities with a primary focus on quality production and staff management

 

THE CONCEPTS:

CHEZ BEN: Chez Ben is a Ben Franklin inspired French Bistro located in Old City Philadelphia. It is named for the ultimate Francophile, Benjamin Franklin. It is a contemporary upmarket French Bistro that serves high quality food all day. It brings an American sensibility including local sourcing to the approachable French Bistro with a bustling bar and all day café counter. The beverage program of the restaurant focuses on French wine with a cocktail list focused around wine based cocktails. Coffee, tea, made to order juices and snacks are available all day from ‘The Counter” at Chez Ben.

M. BROWNS: M Brown’s is a cocktail bar with a focus on all things that get better with age such as brown spirits and bar snacks based on traditional methods of pickling, curing and smoking. Served in a luxurious lounge with great spots to meet with friends, family or co-workers.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

  • Assist Restaurant Executive Chef in management of day-to-day operations of the kitchen

  • Coordinate food production schedules and ensure highest level of food quality, taste and presentation.

  • Ensure production of food of consistently high quality in compliance with all product specifications and recipes, taste and presentation and expedite during peak meal periods as needed.

  • Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling

  • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

  • In conjunction with the Restaurant Executive Chef establish goals for the kitchen team.

  • Anticipate and resolve problems concerning all facets of the kitchen operation

  • Anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

  • Establish and require strict adherence to health department and food handling guidelines

  • In conjunction with the Restaurant Executive Chef develop menus & create and ensure adherence to recipes and product specifications.

  • Train kitchen staff on all new menus.

  • Maintain effective communication with all restaurant team members and be responsive to staff suggestions and concerns and work to resolve problems

  • Maintain effective working relationships with managers, team members and all departments.

  • Assist in food orders based upon projected levels of business.

  • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection

  • Protect the safety of self, co-workers ranch guests at all times

  • Follow all company and department safety policies and procedures. 5. Operate equipment in a safe manner that will not lead to injury of yourself or others

  • Other duties may be assigned.

 

QUALIFICATIONS:

  • Degree from reputable Culinary School or College.

  • Minimum 5 years culinary experience in fine-dining restaurant.

  • 2 years previous kitchen management/supervisory experience required

  • Advanced understanding of professional cooking and knife handling skills.

  • Food Safety  procedures.

 

 

SKILLS and ABILITIES:

  • Ability to read and comprehend simple instructions, short correspondence, and memos.

  • Ability to write simple correspondence.

  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the hotel

  • Basic Math Skills

 

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and smell.

The employee frequently is required to walk; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear while performing his/her duties

The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

 

 

 

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The employee is frequently exposed to high temperatures and fumes. The employee is occasionally exposed to moving mechanical parts, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

 

 

NOTE:
This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the employee’s supervisor.
Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an “at will” associate.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

 

 


Compensation details

Health, Dental, Vision, Life Insurance, 401k, Lodging discounts, etc.


View Job Description

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Quick Service, Bar / Lounge, Restaurant Group, Fine Dining