Hourly Sous Chef - Jr. Sous Chef

Beverly Garland's Holiday Inn Oklahoma City , OK 73113

Posted 3 months ago

The Sous Chef is responsible for training, supervising, and actively participateing in specific hot or cold food production area of the kitchen in order to maintain the Skirvin Hiltons high standards of quality. The Sous Chef is also responsible for supervising and managing culinary associates.


Responsible for and supervises daily line operations.

Prepares all food items for buffet and restaurant use according to recipe specifications.

Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal.

Supervises all assigned staff including training, counseling, and discipline.

Ensures proper ordering, receiving, and storage of all food items in refrigerators, freezers, and dry food storage to maintain product freshness.

Properly rotates food products in order to keep spoilage and waste to a minimum.

Ensures that all equipment in work area is properly cleaned and sanitized.

Performs other duties as required, e.g., special orders/buffet presentations.

Schedules appropriate number of staff according to daily needs of restaurant functions and weekly forecasts.


Thorough working knowledge of cold food preparation.

Good working knowledge of accepted safety and sanitation standards.

Extensive experience with slicers, mixers, grinders, food processors, etc.

Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes.

Ability to read, write, and understand the English language in order to complete requisitions, read recipes, and communicate with other associates.

Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, togs, slicers, etc.

Ability to perform duties in confined spaces within extreme temperature ranges.

High school diploma preferred. Culinary or apprenticeship program preferred.

Create specials from items not being used.

Assist in control of food waste.

At the Skirvin Hilton, we offer the following great benefits

  • Competitive Wages

  • Insurance benefits to our associates after 90 days of full-time employment

  • 401k

  • Room discounts

  • Complimentary meals in our employee cafeteria daily/nightly

The Skirvin Hilton is a Drug Free Workplace.

All candidates must be able to pass a Criminal Background Check.


icon no score

See how you match
to the job

Find your dream job anywhere
with the LiveCareer app.
Mobile App Icon
Download the
LiveCareer app and find
your dream job anywhere
App Store Icon Google Play Icon

Boost your job search productivity with our
free Chrome Extension!

lc_apply_tool GET EXTENSION

Similar Jobs

Want to see jobs matched to your resume? Upload One Now! Remove
Sous Chef 1


Posted 4 days ago

VIEW JOBS 1/18/2020 12:00:00 AM 2020-04-17T00:00 Elior North America Sous Chef 1 Company: Elior North America Position: Sous Chef 1 Department: Food Service Staff Req #: 3772652 Apply now Date posted: February 1, 2020 Location: 2000 Remington Pl, Lancer Oklahoma City, OK, 73111, US Job category: Culinary Job link: Position Title: Sous Chef Reports To: Food Service Director Department: Operations Status: Exempt or Non-Exempt Position Summary: Supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Key Accountabilities: * Plan, organize and supervise daily culinary operation of retail and catering services. * Plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. * Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. * Direct and coordinate the work of production and dish room staff. * Maintain proper production, safety and sanitation standards. * Direct and participate in the daily preparation of standard and gourmet food items. * Evaluate the quality of raw food and ensure the quality of the finished products. * Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. * Implement culinary production for special events, monotony breakers, and catered functions. * Supervise and participate in the preparation and display of menu items for special functions. * Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. * Control revenue and expenses to ensure financial goals. * Ensure the highest level of customer service. * Respond to inquiries and concerns from faculty, staff, and students. * Maintain university policies and procedures. * Other duties as assigned. Minimum Requirements: * Associate's degree in culinary arts institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. * Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. * Must have 3- 5 years of culinary management experience. * Strong leadership, oral and written communication skills are required. * A proven track record of successfully controlling costs and managing annual budgets. Working Conditions: * Must be able to remain standing for most of working hours. * Must be able to lift at least 35 pounds. * Must be able to perform respective tasks. * Must be able to work flexible hours and days. * May be exposed to hot, humid work areas. * May be exposed to sharp instruments and power driven equipment. * May be exposed to caustic chemicals. The statements herein are intended to describe the general nature and level of work being performed and are subject to change at the discretion of the employer. Map Elior Oklahoma City OK

Hourly Sous Chef - Jr. Sous Chef

Beverly Garland's Holiday Inn