Bunkhouse Management Louisville , KY 40202
Posted 2 weeks ago
About our Company:
Hotel Genevieve is a new hotel project from Austin's acclaimed hospitality group Bunkhouse. At 122 rooms, it is Bunkhouse's largest hotel to date and melds new architecture with rich touches that reference Louisville's one-of-a-kind culture. Inspired by a city that is much more layered than bourbon and horses, the hotel is for a regional type of limestone, Saint Genevieve, which is a key ingredient in bourbon production. Limestone is also prevalent throughout Texas, providing a throughline from Bunkhouse origins to this new chapter in Kentucky. Saint Genevieve is also the patron saint of Paris, celebrating both the French origins of Louisville and the many women that worked to bring the hotel to life.
Hotel Genevieve is proud to be a part of Bunkhouse, a hospitality company that is founded on the pillars of design, music, and authentic community-driven experiences. Bunkhouse operates and has designed, developed, and revitalized a celebrated portfolio of hospitality projects throughout the U.S., which include Hotel San José (sanjosehotel.com), Hotel Saint Cecilia (hotelsaintcecilia.com), Austin Motel (austinmotel.com), Jo's Coffee (joscoffee.com), Hotel Magdalena and Summer House on Music Lane (hotelmagdalena.com), The Carpenter Hotel and Carpenters Hall (carpenterhotel.com) in Austin; Hotel Havana and Ocho (havanasanantonio.com) in San Antonio; Phoenix Hotel (phoenixsf.com) in San Francisco, California; and Hotel San Cristóbal and Benno (sancristobalbaja.com) in Todos Santos, Mexico, with plans for expansion and future projects throughout the U.S. and Mexico.
We're looking for:
A Sous Chef will exceed the expectations of all Bunkhouse guests in a multitude of tasks including the direction, preparation, and execution of all menu items, planning and pricing menu items, ordering supplies, and keeping records and accounts. Sous Chefs will also ensure equipment and facility is immaculate.
The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. A Sous Chef must develop and maintain the company's culture, values and reputation in the public eye and with all staff, guests, vendors and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions.
Knowledge, Skills, and Abilities
High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred
Minimum of two years (2) of relevant experience
Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
Experience with scheduling a staff of 15 or more
Excellent verbal, written, and graphic communication and interpersonal skills
Strong organizational skills
Bunkhouse is an equal opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit and business need.
Job Responsibilities:
Collaborate with other personnel to plan and develop recipes and menus (regular and special event), considering such factors as seasonal availability of ingredients and estimated number of customers.
Plan, direct, and supervise the food preparation, purchasing and cooking activities of multiple kitchens or restaurants within the Bunkhouse establishment.
Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.
Check the quality of raw and cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Record production and operational data on specified forms.
Estimate amounts and costs of required supplies, such as food and ingredients.
Order or requisition food and other supplies needed to ensure efficient operation.
Check the quantity and quality of received products.
Follows inventory standards and procedures to consistently conduct an accurate inventory.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.
Supervise and coordinate activities of cooks and workers engaged in food preparation.
Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Based upon fluctuating demands of the operation and in order to exceed expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.
Working Conditions:
Work is typically performed in a hotel / food and beverage setting. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.
Bunkhouse is committed to providing access and reasonable accommodation in its services and employment for individuals with disabilities. To request disability accommodation in the application process or for a specific position, contact Bunkhouse Human Resources at hr@bunkhousegroup.com or (512) 852-2311.
Benefits:
Bunkhouse offers a liberal working environment that encourages individuality and creativity. We offer a superior benefits package to employees who work 20 hours/week or more that includes:
Highly subsidized Medical, Dental and Vision insurance
Company paid Life Insurance and Long-Term Disability coverage
Short Term Disability coverage
Generous Paid Time off (Full Time)
Free stays at Bunkhouse hotels (Full Time)
401k with company matching
Employee Discounts (50% off on food & beverage!)
8 weeks paid Parental Leave (Full Time, after 1 year employment)
Bunkhouse Core Values:
Bunkhouse Management