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Sous Chef

Company: Aparium Hotel Group
Location: La Crosse
Posted on: March 11, 2019

Job Description:

Aparium Hotel Group is looking for a Sous Chef at the Charmant Hotel in La Crosse, Wisconsin. Job Requirements:

  • Possesses a strong background/knowledge of classic French technique
  • Motivates and coaches all associates on the Kitchens food production team to ensure that all established standards are met
  • Completes mis en place and set-ups station for meetings, breakfast, lunch, and/or dinner service
  • Checks pars for shift use, of-stock items or possible shortages
  • Assists in setting up plans and actions to correct any food cost problems
  • Ensures correct preparation and presentation of a consistent level through production and demonstration
  • Controls labor and operating expenses
  • Ensures sanitation standards that are set forth by the hotel, local, state and federal regulations are in compliance
  • Maintains a daily log for communication between kitchen associates and with management Additional Requirements:
    • Good reading, writing and oral proficiency in the English language
    • College degree preferable
    • 3-5 years previous experience in multiple culinary/food and beverage department head positions
    • Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
    • Computer literate
    • Lead by example and foster mentoring relationships
    • Outstanding verbal and multi-tasking skills
    • Excellent knowledge of food, wine and cocktails Teamwork:
      • Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
      • Partake in a positive work ethic and surrounding environment Standards:
        • Able to work alone without direct supervision
        • Demonstrate high degree of drive and determination
        • Constantly recommend service and product improvement to better the operation
        • Attend all required meetings Follow proper payroll and uniform procedures
        • Properly handle and report associate and guest accidents
        • Maintain complete knowledge of and comply with all departmental polices/service procedures/standards
        • Assist with responsibilities and duties in other departments and as assigned by management
        • Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel Work Environment:
          • Standard restaurant setting
          • Standard kitchen setting
          • Standard Event setting
          • Standard Room Service setting Physical Demand: Positions
            • Continuous standing and walking
            • Negotiating wet tile floor and steps
            • Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins Forces
              • Trays weigh 25lb.
              • Carts: 250 lbs. (12-20 lbs. of push/pull force required)
              • Hot box: 20 lbs.
              • Banquet Tables
              • Banquet Chairs Repetitions
                • Standing and walking is continuous for 4-5 hours at a time
                • Lifting and carrying 25 lb. tray, crate or box is occasional
                • Negotiating varied floor surfaces is continuous
                • Carrying over shoulder is occasional
                • Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks
                • Pushing Room Service cart continuous
                • Lifting and carry hot boxes continuous
                • Rolling and/or carry Banquet tables continuous
                • Carrying stackable banquet chairs by loading the cart continuous Sensory
                  • Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea)
                  • Excellent speech and hearing to interact with guests
                  • Excellent sight for completion of paperwork The Charmant Hotel is an independent hotel on the banks of the Mississippi River. A transformed century-old candy factory featuring exposed brick, classic French interiors, and charm of the former building. The Charmant Hotel offers an exceptional venue that pairs Parisian sophistication and style with warm Midwestern hospitality. The hotel has 67 incomparable guest rooms, a restaurant with ample outdoor seating, a lounge, and a rooftop bar, as well as functional event space for meetings and corporate gatherings. The hotel will take a sustainable and thoughtful approach to food, sourcing from local farmers and purveyors and producing regional new American cuisine based on classic French technique.Aparium Hotel Group does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. The Charmant Hotel is a smoke-free, drug-free facility, and equal opportunity employer.

                    Keywords: Aparium Hotel Group, La Crosse , Sous Chef, Hospitality & Tourism , La Crosse, Wisconsin

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