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Company Name : Historic Boone Tavern Hotel and Restaurant
Company Location : Berea, KY 40403
Job Position : Sous Chef
Job Category : Jobs in Kentucky
Job Description :
Are you looking for a fun and rewarding career in Food & Beverage? Come and join the team at Olympia Hotel Management. We live our values and strive for the perfect work-life balance. If Fun, Concern for Others, Trust, Accountability, and Continuous Improvement are shared values, please apply now! We look forward to your joining The Historic Boone Tavern and Hotel team!
A historic Berea hotel, Boone Tavern was built in 1909 at the suggestion of Nellie Frost, the wife of the College president, William G. Frost. Boone Tavern Hotel & Restaurant– named for Appalachian hero Daniel Boone – has been hosting visitors of Berea, Kentucky, ever since, including the Dalai Lama, Henry Ford, President and Mrs. Calvin Coolidge, Eleanor Roosevelt, Maya Angelou, and Robert Frost.
Built at a prominent location on the College Square in the heart of Berea where the old Dixie Highway intersected with the campus, Boone has become one of the most famous Kentucky hotels and has been known as a popular destination for travelers of business and leisure alike.
Boone Tavern began humbly with 25 guestrooms, now, the guest room tally is at 63, and an $11 million renovation has upgraded many elements of the property, laying the foundation for another successful century. Our award-winning Berea, Kentucky hotel is a member of the Historic Hotels of America and is listed on the National Register of Historic Places. We promise to uphold the ideals and standards that earned us this recognition, as well as the green practices that earned us the distinction as a LEED Gold Certified Green Hotel.
The Sous Chef is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. As directed by the Executive Chef, this position must maintain standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting, administrative and training programs for the development of his/her staff, financial prudency for food and labor costs, programming/menus for all meal periods.
Management Company Link/Hotel Link
Leadership – ability to effectively motivate, mentor, coach & counsel others to perform well (including appropriate documentation)
Customer Service – deliver hospitable service that is attentive, friendly, efficient and courteous; demonstrate patience, tact and diplomacy
People Skills – ability to collaborate, create rapport, and work effectively with others
Communication Skills – ability to effectively listen & communicate professionally, both verbally and in writing
Problem-Solving & Analytical Skills – ability to identify the issue, collect and analyze information to understand the problem and effectively resolve. Identify, recommend, and implement best practices
Judgment & Discretion – appropriately handle confidential and sensitive information
Organizational & Time Management Skills – ability to appropriately schedule time to meet job demands, multi-task, prioritize, follow through, and work efficiently with limited supervision
Aptitude & Adaptability – ability to learn quickly and adapt to changing priorities and business needs
Composure – ability to maintain composure and work under pressure, managing stress to meet business demands (Calmly handle all customer and employee interactions & issues)
Attention to Detail – ability to follow instructions and achieve thoroughness and accuracy when accomplishing tasks
Computer skills/ Technical Aptitude – proficiency in computer technology, i.e. e-mail, MS Word, Excel, & other hotel related systems. Utilize technology to enhance organizational efficiency
Training – ability to share knowledge and act as a resource in teaching others to perform tasks efficiently and safely
Experience / Education:
Minimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred.
Job Type: Full-time
Pay: $45,000.00 – $50,000.00 per year
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
- Fine dining restaurant
- 8 hour shift
- Day shift
- Night shift
Work Location: One location
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