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The Buccaneer Hotel Sous Chef in Christiansted, Virgin Islands

[]{#Hlk17270327}[]{#Hlk17269368} JOB DESCRIPTION Job Title: Sous Chef Reports To: General Manager Direct Reports: Line Supervisor, Line Cooks Status: Exempt Purpose: [The Sous Chef is responsible for providing world class guest service through the efficient operation of the assigned Kitchen. The Sous Chef will supervise kitchen staff and be responsible for planning and directing all food preparation. In a courteous and timely manner, the Sous Chef will execute leadership skills to resolve problems that arise in the kitchen and control unexpected situations. [The Sous Chef [will play a key role in contributing to our guest satisfaction, and in achieving The Buccaneers Mission. Essential Functions:]{lang="EN-US"}]{lang="EN-US"}]{lang="EN-US"} - Develop special menu options based on seasonal changes and customer demands. - Provide food costs for menu items and create recipes for staff to follow. - Place orders and manage inventory. - Ensure all staff maintain excellent food quality and presentation for all dishes created. - Safeguard kitchen stations ensuring that the team follows established guidelines, procedures and policies regarding food management, health and safety controls. []{#_Hlk17269951} - Assist with the preparation and planning of meal designs. - Perform all guest contact activities in a cordial, efficient and professional manner, maintaining a commitment to guest satisfaction. - Resolve guest problems and concerns related to meals. - Promote a positive and professional attitude. - Manage the kitchens team and provide support to the team. - Train new hires to meet restaurant and kitchen standards. - Manage employee schedules. - Create great guests experience by understanding and executing The Buccaneer Mission, Motto, and the Buccaneers Three Step of Service. - Be able to adapt schedule to work at any of the restaurants at any time when needed. - Other duties as assigned. Knowledge, Skills, and Abilities: - Three to five years experience. - Bachelors degree in Culinary Science or relevant field preferred. - V.I. Health Card required. - Proven knowledge of cooking methods, kitchen equipment, and best practices. - Excellent communication and interpersonal skills. - Knowledge of MS Office and software programs, preferably in hospitality. - Ability to work scheduled shifts. - Ability to stand for a prolonged period, and to lift up to 50 pounds.