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Sous Chefs

Hiring Deadline: Open until filled
Position updated on:
Zip Code: 33014
Industry: All
Employer: Shula's Hotel and Golf Club
Job Tracking ID: 1382307187
Job Description:
CULINAIRE provides restaurant and catering management services to a diverse collection of upscale accounts including performing arts centers, cultural landmarks, hotels, and private clubs. We add value to our clients' enterprises by maintaining a distinctively high level of quality in our cuisine and service. We are currently seeking an enthusiastic Banquet Sous Chef at the Don Shula Hotel and Golf Club in Miami Lakes.

As Banquet Sous Chef, you will be responsible for:

• Training, supervising, and working with culinary staff to prepare, cook and present food according to company standard recipes in order to create quality food products
• Scheduling culinary staff so that proper coverage is maintained while keeping payroll costs in line
• Maintaining sanitation standards on a daily, weekly and monthly schedule
• Monitoring and hands-on control over banquet food production
• Maintaining good working relationship with all other departments;
• Knowing expectations and ensuring that staff understands them and that they execute said expectations with the proper guidelines
• Maintaining a clean and safe work environment
• Assuming responsibility for kitchen in absence of Executive Chef

What We're Looking For:

• 1 -- 3 years of culinary experience in high volume banquet production
• Good verbal and written communication skills
• Culinary degree
• Passion for cooking and an eagerness to learn

We offer our associates an entrepreneurial atmosphere with continued growth and leadership opportunities. Our best managers have a passion for the industry and a strong desire to learn and take on more responsibility. We offer a competitive salary as well as insurance benefits, 401K with company match and paid time off. Equal Opportunity Employer and Drug Free Workplace.



Employee Type: Full-Time, Part-Time
Compensation: TBD

Restaurant Jobs Description

Cooks

The most important factor to consider when hiring a cook is experience. Preferably, experience in the style of food you will be serving. Cooking candidates should express an enthusiasm for the food you plan to serve. If a cook is professionally trained, be sure that they can handle the speed of a busy kitchen as well as produce delicious dishes. Food safety, such as a Serve Safe certification is also a plus. While cooks don’t need to be as personable as the wait staff or hostess, they should be someone who can work as part of team and be reasonably polite.

Wait Staff

If you are expecting a high paced, quick turnover rate each day, you need someone who can move fast. However, if the view of your restaurant is quiet, intimate, and slow-paced, such as fine dining, then you need someone who is comfortable that type of atmosphere. When interviewing for wait staff positions, ask each candidate what their strengths are. A server should be knowledgeable of the type of food you serve, as well as have a basic familiarity of wine and mixed drinks.

Host

The general job of a restaurant host is to meet, greet, and seat customers. Therefore it is an excellent entry-level job for someone without a lot of restaurant experience (or any). The host should be friendly and courteous, and also know how to handle rushes, waiting lines. A host should be an organized person who is comfortable multi-tasking.

Bartender

This position is often tops on the front-of-the house job ladder. To be a great bartender (and that is the only type you should hire) a person must have a wide knowledge of mixed drinks, be friendly to both customers and staff and be a good listener. Great bartenders can give quality, attentive service to their own customers, while still getting the staff their drinks. Honesty is another important requirement. The bartender handles a lot of cash each shift and you need to be able to trust that he or she will not siphon any off the top.

Dishwasher

This is usually an entry-level position in the business. While dishwashing isn't the most desirable job in a restaurant, it is one of the most important. It's always a good idea to be a little nicer to your dishwashers-- give them a free meal or a tip after a particularly busy night to keep them from walking off in the middle of a shift. Because, if they walk, there is a good chance the owner may have to finish the job! If an employee can stick out a few months in the dish pit, then they are worth bringing up through the ranks, since nothing else will help build character the way dishwashing does.

Busboy (also referred to as a Busser)

Often, the first promotion a dishwasher gets is to busboy. This position is ideal for a high school student. The busboy is a gopher of sorts. His main job is to bus the dining room tables, however he can be conscripted by the cooks to fetch ingredients that are running low, or by wait staff to help make desserts or salads. The bartender may have a busser restock his coolers, if he doesn't have his own bar-back. Bussing positions are an excellent way to gain exposure to all parts of the restaurant business, and a good transition to either a front of the house or back of the house position.