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est. per hour
Sous Chef - Bar Margot
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | ATLANTA, Georgia |
About this job
* Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established cultural and core standards are met to maximize productivity, efficiency and to contribute to total customer satisfaction; long-range strategic planning for outlet operation.
* Assist in the planning and crafting of excellent menus, recipes and daily specials that hold true to the culinary concept of the Restaurant; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste; ensure the food being produced is of the highest quality for in house or off site catering functions.
* Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control; manage bi-weekly payroll and daily time edit processes.
* Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
* Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
* Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction; attend all required training meetings and sessions.
* Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Understand Rocket Farm style, practices, culture, terminology, and general philosophy. Use these principles as guideline for behavior in conjunction with Four Seasons culture and philosophies.
* Work harmoniously and professionally with co-workers and supervisors and assume leadership of the Restaurant in the absence of the Executive Chef.
* Minimum Requirement
* Must be able to work all shifts including, AM's, PM's, weekends, and holidays.
* High school degree or culinary arts, or equivalent experience is required.
* Three to five years previous experience in multiple culinary/food & beverage department.
* Requires a working knowledge of division operations, core standards, policies, and standard operating procedures.
* Requires ability to operate computer equipment and other food & beverage computer systems.
* Requires the ability to operate and utilize culinary production equipment and tools.
* Requires reading, writing and oral proficiency in the English language.
* Some travel is required for training, conferences, and special events.
* Lifting, pushing, pulling and carrying food items and operating culinary production equipment and tools. May be continuous and repetitive.
* Bending/Kneeling retrieving food items and culinary production equipment and tools
* Ability to supervise, demonstrate and expedite in various kitchen production areas.
* Continuous standing to supervise, demonstrate and expedite in various kitchen production areas.
* Eight to ten hour shifts; scheduled days and work hours may vary based on need.
Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf
* Assist in the planning and crafting of excellent menus, recipes and daily specials that hold true to the culinary concept of the Restaurant; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration, utilize creative menu planning to minimizing waste; ensure the food being produced is of the highest quality for in house or off site catering functions.
* Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control; manage bi-weekly payroll and daily time edit processes.
* Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
* Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
* Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction; attend all required training meetings and sessions.
* Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Understand Rocket Farm style, practices, culture, terminology, and general philosophy. Use these principles as guideline for behavior in conjunction with Four Seasons culture and philosophies.
* Work harmoniously and professionally with co-workers and supervisors and assume leadership of the Restaurant in the absence of the Executive Chef.
* Minimum Requirement
* Must be able to work all shifts including, AM's, PM's, weekends, and holidays.
* High school degree or culinary arts, or equivalent experience is required.
* Three to five years previous experience in multiple culinary/food & beverage department.
* Requires a working knowledge of division operations, core standards, policies, and standard operating procedures.
* Requires ability to operate computer equipment and other food & beverage computer systems.
* Requires the ability to operate and utilize culinary production equipment and tools.
* Requires reading, writing and oral proficiency in the English language.
* Some travel is required for training, conferences, and special events.
* Lifting, pushing, pulling and carrying food items and operating culinary production equipment and tools. May be continuous and repetitive.
* Bending/Kneeling retrieving food items and culinary production equipment and tools
* Ability to supervise, demonstrate and expedite in various kitchen production areas.
* Continuous standing to supervise, demonstrate and expedite in various kitchen production areas.
* Eight to ten hour shifts; scheduled days and work hours may vary based on need.
Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf
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