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Careers at Commonwealth Lodging

Who we are:

Top Notch Talent + World Class Hospitality

We take a proactive, hands-on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management.

We are a company with a culture that understands relationships and Team First! We value professionalism, integrity, and honesty as we work towards providing world class hospitality. We understand that our associates deliver our guest experience, and we are looking for the highest quality talent to achieve our mission!

You'll love working for us because:

The People. You will be surrounded by some of the most talented and supportive leaders and team-people you can be proud to work with! Core Values: Team First, Own It, Relationship Oriented, Professionalism, Integrity/Honesty

What you can expect from us:

Access to your money before payday!

Medical/Dental/Vision, 401K, Company paid short- and long-term disability insurance, Company paid life insurance, Travel discounts, Merit increases, Years of Service Awards, Employee Assistance Program, Advancement Opportunities, Paid holidays, Tuition reimbursement, Referral Bonus-work with your friends! Multiple incentive bonuses! And much more!

How you will make an impact/Key responsibilities:

POSITION OVERVIEW: The Sous Chef is responsible to assist the Executive Chef with overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, thorough planning, organizing, directing, and controlling the Kitchen operation and administration.

This industry functions seven (7) days a week, twenty-four (24) hours a day. Regular attendance in accordance with company standards is essential for success in this position.

What you need to succeed/Core competencies:

QUALIFICATIONS, EDUCATION & EXPERIENCE:

3+ years experience in a professional high volume up-scale kitchen and fast-paced environment
Culinary Certificate or Degree by an accredited culinary agency preferred
Solid knowledge of current food trends and ethnic style cooking
Certification in food handlers manager program.
Must be able to stand and exert well-paced mobility for up to 8-hours in length. Must be willing and have the ability to work a varied schedule that includes nights, weekends and holidays.
Professional appearance and manner, good character to work in a fast-paced team
Exert physical effort in lifting/transporting at least 50 pounds
Able to work extended periods of time standing up
Push/pull carts and other equipment up to 100 pounds.
Endure various physical movements throughout the work areas.
Satisfactorily communicate with guests, management and co-workers to their understanding.

Responsibilities:

Interacts with guests and associates to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
To be aware of all financial budgets and goals.
Utilizing forecasts to schedule proper levels of staffing while adhering to labor standards guidelines.
Review/maintain daily payroll report/records, ensures labor costs conform to established guidelines.
Conduct pre-shift meetings with staff and review all information pertinent to the day and future's business
Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Follow up with associates to ensure completion and accountability.
Hire, train, create and foster a team environment with customer service at its core.
Interact and cooperate with all departments within the hotel to enhance the guest experience.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Ensure that chefs are always in clean, tidy uniforms and are always presentable to be in guest view.

Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
Ensure that all culinary operations manuals are prepared and updated.
Ensure that the department's overall operational budgets are strictly adhered too.
Ensure that the culinary department adheres to all CLM policies and procedures.
Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
Creative menu planning and correct food preparation for the restaurant including banquets.
To work in close conjunction with the Food and Beverage Director, Executive Chef and Restaurant General Manager to create a yearly marketing Plan for the outlet.
Be aware of new items, which are introduced onto the market and keep up with the latest product trends.
To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
To manage associates fairly and take a personal interest in knowing all culinary associates.
To project a positive and motivated attitude among all associates.
To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
To frequently verify that only the highest quality products are used in food preparation.
To ensure that all food products received from suppliers are of the required standard and quality and that they are stored and rotated correctly.
Responsible for the supervision of all stewards and their activities within the culinary department.
Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
To delegate responsibilities to subordinates as required.
Coach and counsel employees in a timely manner and in accordance with Company policy.
To act as manager on duty for the Food and Beverage department as scheduled.
To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
Identify strengths and weaknesses and provide timely feedback to the individual.

This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position.

Work environment: Work environment - Kitchen, restaurant, and all areas of the hotel. Job involves working under variable temperature conditions and noise levels, in indoor and outdoor settings.