The Gateway Hotel and Conference Center at IowaState University is seeking An ExecutiveSous Chef.
The Gateway is the largest, full-service hotel and conference center in Ames, Iowa, with 187 guest rooms, a three-meal restaurant, and 16,000 sq. ft. of banquet and meeting space.
TheExecutiveSous Chef isresponsibletoassistthe Executive Chef todeliverafirst classculinary experiencethat exceeds guestand visitorexpectations.
Must have experience inpreparinghighquality food formultiple banquet events at a time, while delivering quality food service toafull service 90-seat, three-meal restaurant.
Essential Duties and Responsibilities
– Assist Executive Chef in the execution and design of restaurant and banquet menus.
– Participate in the recruitment, training and development of kitchen personnel.
– Lead team to the successful andtimelyexecution of service.
– Assist Executive Chefinmanagingandcoordinatingall related culinary and kitchen activities.
– Assign,coordinateand supervise the food production areas in both the ISR and Conference Service (CS) prep areas.
– Ensure established documentation procedures, (cooling temperature log, waste log, product need list, etc.), are adhered to.
– Maintainan accurateand current recipe production guide and ensure all recipes are adhered to by kitchen personnel.
– Empowered to quickly and responsibly resolve any service recovery issues that may arise.
– Ensure ticket times are kept to a minimum (15 minutes) and the timing of execution produces food items minimally held on the expediting line (the pass).
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– Maintain an organized (miseenplace), clean and sanitary work area. Follow the clean as you go philosophy (lead by example!).
– Ensure all products are properly labeled,datedand rotated (FIFO)in accordance withIowa Department of Inspections and Appeals (lead by example!).
– Assess food items daily to ensure they meet quality standards set forth by the Executive Chef, while fostering a culture within your team to do the same.
– Communicate withExecutiveChefaboutissues that may arise in relation to service, food quality, staffing (or general employee concerns), equipment or any general concerns that mayimpactguest satisfaction.
– UsingADPpayroll system,monitorkitchen personnels hours to ensureaccuratedocumentation of time that is reflective of time scheduled. Keeping overtime to an absolute minimum and approved only by the Executive Chef.
– Assistin monthly inventory, including price updates each month.
– Maintain a positive and professional attitude and demeanor consistent with the Gateway Values.
– Other duties as assigned.
Requirements
– High school diploma or GED.
– Your experience matters: Consideration will be given to candidates thatdemonstratethey possess the knowledge and skill set to be successful in this position. You must have a minimum of 3years experienceas a Sous Chef or 4yearsrestaurant, hotel, country club (or similar venue) experience, with 2 years in a kitchen supervisory role.
– ServSafe(or equivalent) Food Manager Certification or ability to obtain within 6 months of hire.
– Weekend availability and scheduling flexibility is necessary.
– Excellent verbal communication and organizational skills.
– Must be able to execute assigned tasks inan accurateandtimelymanner (sense of urgency).
– Excellent understanding of the various cooking methods used in a professional kitchen, ingredients commonly used in a kitchen and kitchen equipment.
– Working knowledge of various basic computer software programs,e.g: MS Office to include Word and Excel.
– Must be able to squat, lift and push 55lbs.
Preferred
– Culinary degree or current enrollment in a culinary program.
– Previouskitchen experience in a hotel, country club, event catering or similar venue.
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– **Reporting Relationships:**
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| **This job reports to:** | Executive Chef |
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| **This job oversees:** | Sous Chefs |
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| | Line Cooks |
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| | Banquet Prep Cooks |
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| | Dishwashers |
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