Executive Sous Chef Mokara Hotel

Overview:

Mokara Hotel and Spa

The Mokara Hotel & Spa, a relaxing retreat on San Antonio’s world-famous Riverwalk is just steps from all the action yet worlds away. Mokara has a long-standing history of excellence. As the only four-star hotel in San Antonio, Mokara is the first choice for sophisticated travelers. Be a part of an attentive staff by making our guest stays a memorable one.

The Mokara Hotel & Spa’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Mokara Hotel & Spa may be your perfect match.

Job Description:

To provide technical assistance to the Executive Chef and ensure efficient, effective operation of the kitchen and food production outlets.

Responsibilities:

Responsible for the execution of all Omni Hotel and company policies/procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls

To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action

Advise the Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen

Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.

To maintain control of the standards for purchasing and receiving items

Work closely with the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items

To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers

Constantly inspect all food service sections during service time to ensure that the correct standards are maintained

Responsible for control of equipment and scheduling maintenance

Qualifications:

Customer Service, prior admin experience preferred

Associate's degree or higher preferred in Culinary Arts

Knowledge of Microsoft Word, Excel, Delphi or similar programs.

Excellent organizational skills

Clear, positive, energetic communication skills

Minimum 5 years at an Executive Sous Chef or Sous Chef level management position of a 4 star establishment or higher

Must have an unexpired Serv Safe certification

Must be able to stand for 8+ hours per day

Flexible scheduling to include nights, weekends, and holidays

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: and the following link is the

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Permanent