AIKG, Inc.

  • Sous Chef

    Job Locations US-TX-San Antonio
    Posted Date 1 month ago(4/20/2018 11:33 AM)
    Job ID
    2018-1116
    # of Openings
    2
    Category
    Culinary
  • Overview

    This position will be responsible for the management of all culinary operations on a daily basis including, product presentation, cost control, timing, execution of quality service and food.  The Sous Chef must have the ability to schedule and train all hourly staff and maintain the cleanliness, organization, safety and sanitation of all culinary areas. The Sous Chef is expected to maintain the quality and ethical standards set by AIKG while representing the Andretti brand.

    Responsibilities

    • Accountable to maximize daily sales and effectively manage costs and labor
    • Maintain AIKG standards and specifications related to food preparation and food handling on a daily basis
    • Responsible for compliance with all environmental and health board requirements related to the preparation and service of food and beverage
    • Maintain safety and sanitation standards.
    • Work closely with Chef to ensure consistent standards and quality
    • Ensure banquet, buffets and specials are consistent with AIKG standards and specifications
    • Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc.
    • Ensure the highest level of quality product and service
    • Empower staff to deliver exceptional service
    • Responsible for the development of culinary supervisors and staff
    • Assures staff morale is maintained at the highest level
    • Manages staff training and employee relations
    • Takes an active part in the retention of staff

    Qualifications

    • Minimum two years’ management experience in high volume full-service or casual dining/quality dining restaurant.
    • Proven leadership skills with the ability to motivate and manage all levels of staff
    • Creative skills in food preparation and presentation for both banquets and high volume units.
    • Passion for food, flavors and creative food design.
    • Strong verbal communication skills
    • Create and maintain a team oriented environment
    • HACCP or Serv-Safe (or similar) food safety training and certificate preferred
    • Organizational skills
    • Basic computer skills

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