Description
Reports To
Director of Food & Beverage, General Manager
Supervises
Executive Sous Chef, Banquet Sous Chef, Sous Chef, Line Cooks, Stewards/Dishwashers
Job Purpose
To supervise food preparation and presentation of all food outlets of the hotel ensuring standards are maintained as set forth by Leadership.
Job Responsibilities
- Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development.
- Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines.
- Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes.
- Plan meals and develops menus.
- Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events.
- Requisition food and equipment, giving specifications, quantities and quality descriptions.
- Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profits.
- Other duties as assigned.
Job Skills
- Must be able to “prep” food products, using standardized food preparation techniques.
- Apply principles of rational systems to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Interpret a variety of instructions furnished in written, oral, diagrammatic, or schedule form.
- Compute discount, interest, profit and loss; commission, markups and selling price; ratio and proportion, and percentages. Calculate surface, volumes, weights and measures..
- Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.
- Determine time, place, and sequence of operation or action to be taken; Supervise through determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations and promoting efficiency
Requirements
Education
- Graduation with certification from a culinary institution required.
Experience
- Minimum 2 years experience as Sous Chef. 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience.
Licenses/Certifications
- Food Safety Certification
Salary Description
Range $73,000 to $80,000 yearly
Embassy Suites by Hilton Fort Worth Downtown
156 Room All Suite
Spacious suites in downtown Fort Worth
Our suites are within a five minute walk of Sundance Square Plaza, Bass Hall, and Fort Worth Convention Center. Explore the neighborhood with the free downtown trolley, which stops outside the hotel. We have an indoor pool, fitness center, and concierge services. Enjoy daily made-to-order breakfast and our evening reception.
After a long day, start with a refreshing beverage or cocktail at our complimentary manager's reception, then retreat to your room or suite and order room service for a private and comfortable Fort Worth dining experience. From appetizers to burgers, and entrees in between, you’ll love the convenience of in-suite dining at our downtown Fort Worth Embassy Suites Just don’t forget to order dessert!
Fifth & Commerce offers hand crafted cocktails, locally selected beers, fine wines and award-winning bourbons. In addition to our spirits, we serve a chef-inspired menu with a unique Texas twist. Our dishes are carefully prepared to provide a casual yet elevated dining experience.
We have boardrooms with natural light, integrated A/V technology, and a sky-lit atrium with space for 250 guests. We’re specialists in small meetings and have packages to suit your needs.
