Sous Chef OEM-Full Service Restaurant 1

Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.

Qualifications

• Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume, full service restaurant.
• Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher-level staff.
• Possesses comprehensive knowledge of subject matter.
• Provides leadership, coaching, and/or mentoring to a subordinate group.
• Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing.
• Ability to work a flexible schedule
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Must maintain composure and objectivity while under pressure.

Responsibilities

• Produces innovative and diversified menus that reflect the restaurant's overall vision.
• Trains the kitchen staff to adhere to restaurant policies and general sanitation regulations.
• Organizes, schedules, and directs the work of the kitchen staff, ensuring that kitchen operations are carried out quickly and effectively.
• Designs aesthetic plating presentations.
• Ensures that hygiene and food safety requirements are met.
• Maintains kitchen inventory and assigned budget.
• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable for position to include: Food Handlers, Alcohol Awareness, CPR and First Aid
• Maintain a friendly and warm demeanor at all times.
• Ensure that all kitchen personnel fulfill their job functions appropriately.
• Create menus and food presentation.
• Address and resolve all customer problems in an efficient and effective manner.
• Perform spot checks for menu accuracy and taste.
• Minimize spoilage, waste and over production.
• Regularly review house counts, forecasts and VIP lists.
• Monitor all Banquet and Catering activity.
• Maintain all kitchen inventories.
• Prepare annual reviews of employees
• Assist in the achievement of departmental objectives and goals
• Expedite peak meal periods by maintaining a 'hands on' approach.
• Works within monthly set food cost budget, adjust food requisitions and controls waste
• Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology.
• Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards.
• Review food sales for accuracy daily.
• Perform any other duties as requested by the General Manager.

After an initial waiting period, those hired into full time positions are eligible for a competitive benefits package that includes the following:

• Now offering Daily Pay! Ask your Recruiter for more details
• Medical, Dental, and Vision Coverage
• Short-Term and Long-Term Disability Income
• Term Life and AD&D Insurance
• Paid Time Off
• Employee Assistance Program
• 401k Retirement Plan

Property Information Our Resort L'Auberge de Sedona is the luxury, four-star resort that our guests seek out. Situated on the banks of Oak Creek in the heart of Sedona’s famed Red Rock country, L’Auberge de Sedona is a place where guests celebrate, connect, heal, and relax. Taking inspiration from the resort’s location on Oak Creek, L'Auberge de Sedona has 62 luxury cottages and 21 lodge-style guest rooms allowing for a “resort within a resort” experience or tranquil seclusion. Guests of our Sedona, AZ luxury resort don’t have to go far to experience what’s recognized as “One of the Top Ten Restaurants in the Southwest” by Condé Nast Traveler at the resort’s on-property restaurants, Cress on Oak Creek and Etch Kitchen & Bar, or experience true rejuvenation at the L’Apothecary Spa. About Evolution Hospitality As the dedicated lifestyle vertical at Aimbridge, Evolution Hospitality creates distinct lifestyle experiences and drives performance throughout our curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as restaurants, bars, and lounges throughout North America. At Evolution Hospitality, our focus on equal parts culture and results is what determines who makes the cut to be a part of this talented group, both at the corporate office and in the field. Honesty and humility are just as important as intellect and ability, and each member of the team embraces the challenge of becoming a better human being, both personally and professionally, as part of the package. And it’s this magical combination of brilliant, caring individuals that makes Evolution Hospitality the world-class operation it is today.

Application deadline for Colorado positions: