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Position Information Location: Le Meridien Denver Downtown SummaryThis position is a hourly supervisor position, in charge of the line shift production of a particular food production kitchen when the Chef or Sous Chef is not present, executing all daily operational duties and supervising the culinary staff utilizing the WLW SOP's and standards. Responsibilities This is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent, In the interim they are mentoring Cooks II & III's along with daily preparation and production of their food outlet Utilize all F WLW SOP's local health department regulations, and federal guidelines Inspect all foods received for freshness and proper specifications Store all raw foods and prepared items using all mandated procedures Follow all use records and procedures for food prep in accordance with HACCP Maintain all costs especially Food Cost (high protein work sheets) and Labor Cost, schedule control and OT elimination Help supervise the stewarding department and mentor them for potential lateral or cook positions Check freshness of foods and ingredients, ensure all recipes and portion use records are followed Monitor all guest corporate feedback scores and conspire for positive influence on rankings Foster a climate of cooperation and respect between coworkers Mentor all associates for career development and advancement Other informationCOMPETENCIES Creativity Energy Excellence Oral CommunicationSKILLS Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc All Cooking and preparation equipment knowledge Knife skills Basic cooking skills, IE: Sauting, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etcEDUCATION/EXPERIENCE Culinary Education or apprenticeship preferred but not mandatoryWORKING CONDITIONS 75% Physical and 25% Cerebral