The job below is no longer available.
You might also like
in Baltimore, MD
$31est. per hour MarketWise • 2h agoUrgently hiring Use left and right arrow keys to navigate- Lutheran Immigration and Refugee Service • 2h ago
Urgently hiring 1.9 mi Use left and right arrow keys to navigate - $29
est. per hour Lutheran Immigration and Refugee Service • 2h agoUrgently hiring 1.9 mi Use left and right arrow keys to navigate - $31
est. per hour Canon U.S.A., Inc. • 2h agoUrgently hiring 9.7 mi Use left and right arrow keys to navigate - $30
est. per hour UnitedHealth Group • 2h agoUrgently hiring 14.9 mi Use left and right arrow keys to navigate
Revival Executive Sous Chef
•29 days ago
| Estimated Pay | $22 per hour |
|---|---|
| Hours | Full-time, Part-time |
| Location | Baltimore, Maryland |
Compare Pay
Estimated Pay We estimate that this job pays $22.11 per hour based on our data.
$16.36
$22.11
$40.34
About this job
Job Details
Job Location
Hotel Revival - Baltimore, MD
Salary Range
$70,000.00 - $75,000.00 Salary/year
Description
HOTEL REVIVAL
Hotel Revival is 107 key art-centric boutique hotel located in Baltimore's historic Mount Vernon neighborhood, home to 19th-century architecture, lush parks, iconic churches, galleries, restaurants, and cultural venues. It embodies Baltimore by showcasing local products, the city's history, and native cuisine. This award-winning property is internationally recognized for its commitment to the ongoing restoration of Baltimore and its success in social impact
JOB OVERVIEW
An Executive Sous Chef will focus on being a respected leader, manager, and mentor to all hourly kitchen staff and
fellow Sous Chefs. An Executive Sous Chef is responsible for directing the preparation, planning, cooking, and
execution of all menu items while overseeing and developing team members. Executive Sous Chefs will assist in the planning, and pricing of menu items, ordering supplies, keeping accurate records, and ensuring equipment and
facilities are held to organizational standards.
What You'll Do:
Adhere to all standards of operations, policies and procedures, manuals, training material, memos, and
verbal instruction.
Supervise and coordinate activities of all kitchen staff; instruct the team in the preparation, cooking, and
presentation of menu items
Maintain knowledge of menu, preparations methods, ingredient awareness and quality standards
Identify problems before they arise and implement plans of action to address these issues
Coach team members in a patient, clear and concise manner
Maintain knowledge of kitchen equipment and organizational resources for repairs and preventative
maintenance
Demonstrate new cooking techniques and equipment to staff
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Inspect food preparation, storage, serving areas, and equipment to ensure safe, sanitary food-handling
practices; ensure employees follow standards and regulations
Order or requisition food and other supplies needed to ensure efficient operation; verify quantity and
quality of received products
Determine production schedules and staff requirements necessary to ensure timely delivery of services
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors
as seasonal availability of ingredients anticipated volume
Assist with estimating the amount and cost of required ingredients and supplies; negotiate pricing with
sales representatives
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results
Maintain awareness of documentation needed and retained in employee files
Oversee food preparation and presentation to ensure organizational and safety standards are met
Plan, direct, and supervise the food preparation, purchasing, and cooking activities of multiple kitchens or outlets within the establishment
Follow inventory standards and procedures to consistently conduct accurate inventory
Meet with members of the sales team and executive chef to discuss menus for special events as needed
Record production and operational data on specified forms
Ensure immediate response is given to guest comments and concerns and apply corrective measures
when necessary
Who you are:
You have a strong work ethic and the ability to work both autonomously and in a team.
You'll read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
You'll write routine reports and correspondence
You'll speak effectively before guests and groups of co-workers
You'll apply concepts of math including addition, subtraction, multiplication, and division
BENEFITS
We are proud to offer competitive wages and the following benefits for full-time employees:
+ Up to 3 weeks paid time off annually
+ Bonus eligibility for salaried associates
+ 50% off discount at most New Waterloo restaurants
+ Health, vision + dental benefits
+ 401K matching
+ Paid holidays
+ Volunteer pay
+ Tuition reimbursement
+ Referral bonuses
+ Discounts at our shops, hotels + local partnerships
ABOUT NEW WATERLOO
New Waterloo is an independent hospitality development management company. We make places that create positive impact within the communities in which we live, work, play, and call home. Our brands include South Congress Hotel, El Rey Court, La Condesa, Sway, Cafe No Se, Manana, Maie Day, Otoko, Watertrade, Il Brutto, Butler Pitch & Putt, Waymore's Guest House & Casual Club, Revival Baltimore, El Capitan Hotel, and Albert Hotel.
New Waterloo is an equal-opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.
Job Location
Hotel Revival - Baltimore, MD
Salary Range
$70,000.00 - $75,000.00 Salary/year
Description
HOTEL REVIVAL
Hotel Revival is 107 key art-centric boutique hotel located in Baltimore's historic Mount Vernon neighborhood, home to 19th-century architecture, lush parks, iconic churches, galleries, restaurants, and cultural venues. It embodies Baltimore by showcasing local products, the city's history, and native cuisine. This award-winning property is internationally recognized for its commitment to the ongoing restoration of Baltimore and its success in social impact
JOB OVERVIEW
An Executive Sous Chef will focus on being a respected leader, manager, and mentor to all hourly kitchen staff and
fellow Sous Chefs. An Executive Sous Chef is responsible for directing the preparation, planning, cooking, and
execution of all menu items while overseeing and developing team members. Executive Sous Chefs will assist in the planning, and pricing of menu items, ordering supplies, keeping accurate records, and ensuring equipment and
facilities are held to organizational standards.
What You'll Do:
Adhere to all standards of operations, policies and procedures, manuals, training material, memos, and
verbal instruction.
Supervise and coordinate activities of all kitchen staff; instruct the team in the preparation, cooking, and
presentation of menu items
Maintain knowledge of menu, preparations methods, ingredient awareness and quality standards
Identify problems before they arise and implement plans of action to address these issues
Coach team members in a patient, clear and concise manner
Maintain knowledge of kitchen equipment and organizational resources for repairs and preventative
maintenance
Demonstrate new cooking techniques and equipment to staff
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Inspect food preparation, storage, serving areas, and equipment to ensure safe, sanitary food-handling
practices; ensure employees follow standards and regulations
Order or requisition food and other supplies needed to ensure efficient operation; verify quantity and
quality of received products
Determine production schedules and staff requirements necessary to ensure timely delivery of services
Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors
as seasonal availability of ingredients anticipated volume
Assist with estimating the amount and cost of required ingredients and supplies; negotiate pricing with
sales representatives
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
Ensure staff has a complete understanding of their job requirements and sufficient training before holding them accountable for results
Maintain awareness of documentation needed and retained in employee files
Oversee food preparation and presentation to ensure organizational and safety standards are met
Plan, direct, and supervise the food preparation, purchasing, and cooking activities of multiple kitchens or outlets within the establishment
Follow inventory standards and procedures to consistently conduct accurate inventory
Meet with members of the sales team and executive chef to discuss menus for special events as needed
Record production and operational data on specified forms
Ensure immediate response is given to guest comments and concerns and apply corrective measures
when necessary
Who you are:
You have a strong work ethic and the ability to work both autonomously and in a team.
You'll read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
You'll write routine reports and correspondence
You'll speak effectively before guests and groups of co-workers
You'll apply concepts of math including addition, subtraction, multiplication, and division
BENEFITS
We are proud to offer competitive wages and the following benefits for full-time employees:
+ Up to 3 weeks paid time off annually
+ Bonus eligibility for salaried associates
+ 50% off discount at most New Waterloo restaurants
+ Health, vision + dental benefits
+ 401K matching
+ Paid holidays
+ Volunteer pay
+ Tuition reimbursement
+ Referral bonuses
+ Discounts at our shops, hotels + local partnerships
ABOUT NEW WATERLOO
New Waterloo is an independent hospitality development management company. We make places that create positive impact within the communities in which we live, work, play, and call home. Our brands include South Congress Hotel, El Rey Court, La Condesa, Sway, Cafe No Se, Manana, Maie Day, Otoko, Watertrade, Il Brutto, Butler Pitch & Putt, Waymore's Guest House & Casual Club, Revival Baltimore, El Capitan Hotel, and Albert Hotel.
New Waterloo is an equal-opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.
Your Privacy Choices