Fast-paced Environment! Fun team to work with!
Come join the team at InterContinental Kansas City on the Plaza!
The Sous Chef manages staff and day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost-effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. The Sous Chef manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations. This position directly manages assigned staff and indirectly manages all subordinates. Articulates Company goals to the staff. Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates. Unites associates in a common commitment to achieve and exceed these goals. Works closely with management throughout the hotel and the Company. Impresses guests with quality and timely service in a pleasant and friendly manner.
Manage kitchen services in compliance with policies, procedures, standards and regulations. Manage staff schedules to ensure adequate coverage while managing the department budget. Train and motivate associates to have positive and effective guest relations skills. Ensure staff compliance with all guest service basics such as uniforms, name tags and proper guest greeting. Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction. Regularly review service scores to identify areas needing improvement and implement appropriate changes. Be knowledgeable of hotel facilities, services and the city to assist guests as appropriate.
Sales/Profitability - Contribute to and recommend budget, capital expenditures, inventory controls, asset protection, sales and business plans, and short/long term planning. Manage within approved plans and objectives. If necessary, develop action steps to correct any expense problems. In conjunction with Sales, sell and upsell hotel services to meet/exceed sales and financial objectives. Manage food menus, preparation, presentation and cost. Review and monitor internal control procedures. Report, investigate and resolve violations to policies, procedures and regulations. Review vendors, products and bills to ensure procurement of top-quality products at minimum prices. Submit recommendations to senior management on internal controls, policies and procedures improvements.
Any other tasks / duties as requested by management.
Benefits:
Full benefits package included for full-time employees!
- Health, Dental and Vision Insurances
- Disability Insurances
- Supplemental Life Insurances
- Identity Theft Protection
- Flexible Spending Accounts
- 401(k) Retirement Plan
- Paid Time Off, Vacation and Holidays
- AMAZING HOTEL DISCOUNTS
- and MUCH MORE
EEO/M/F/VET/DISABLED
