Job description

Grand Adirondack Hotel is hosting an on-site job fair. Please visit the property located at 2520 Main Street and meet the team!

_ Friday, May 12th: 12pm to 6pm_

_ Monday, May 15th: 10am to 3pm_

The Property:

The Grand Adirondack Hotel looks to its storied past through a modern lens be a vibrant hub in the heart of Lake Placid for travelers and locals alike. It is designed for those with an appreciation for new adventures and the laid-back luxury of the Grand Adirondack hotels of the past.

Whether you are seeking to work at a place that inspires you, allows you to grow with new opportunities, work beside teammates who feel like family, or take advantage of everything the Adirondacks have to offer on your down time, the Grand Adirondack Hotel helps you live life to its fullest, no matter how you define it. We’re looking for team members committed to providing authentic, down-to-earth service at its finest.

Position Summary:

This position leads the daily operations of the kitchen and back-of-house, to ensure the highest level of quality and standards are always met. To ensure precise, timely, and professional atmosphere, while continuously exceeding guests’ expectations.

Essential Job Functions:

Proper food preparation requires a staff that is thoroughly trained in preparation, product knowledge, and makes every effort to meet the needs of each guest. It is the Sous Chef’s responsibility to lead their team through:

1. Attend daily pre-shift meeting.

2. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

3. Assist in employment decisions including attracting candidates, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate up to and including recommendation for termination.

4. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.

5. Fill in where needed to ensure guest service standards and efficient operations.

6. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

7. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

8. Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.

9. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

10. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.

11. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

12. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

13. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.

14. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.

15. Responsible for training kitchen personnel in cleanliness and sanitation practices.

16. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.

17. Check and maintain proper food holding and refrigeration temperature control points.

18. Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.

Position Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

· Guest satisfaction oriented.

· Detail oriented.

· Strong interpersonal, time management and communication skills.

· Ability to train, motivate and develop staff.

· Strong leadership skills are required.

· Possess knowledge of food production and service.

· Ability to perform in all back-of-house restaurant positions.

· Previous experience strongly preferred.

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. The Sous Chef must possess the ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, and other staff members.

Minimum Knowledge:

• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence.
• Must speak, read, and write proficient English

Formal Education and Job-Related Experience:

High School diploma or equivalent and/or one – two years related experience and/or training

License, Registration, and/or Certification required: N/A

External and Internal Personal Contact

Communications: Daily- Verbal and Written

Monthly- Participating in Meetings

Teamwork and Collaboration: This job is part of a formal work team within the department.

Working Conditions and Physical Effort

Stress Load: Regular exposure to stresses.

Workload Fluctuation: The workload required to perform this job requires ability to adapt to change.

Manual Skills: Must have some computer skills.

Physical Effort: While performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.

The physical activity normally entails the following attributes.
Position is expected to:

• Stand more than 2/3 of the time
• Walk more than 2/3 of the time
• Sit less than 1/3 of the time
• Reach with hands and arms more than 2/3 of the time
• Lift up to 50 pounds.
• Push / pull up to 50 pounds

Physical Environment:

Work Schedule: Must be available a minimum of 5 days per week

Occupational Risks: There are inherent risks associated with the restaurant industry and may be required to take a safety training seminar.

Ergonomics Risks: The position has ergonomic risks that must understood i.e., using a knife, lifting etc.

Safety: Responsible for adhering to all safety policies and procedures.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Performance Standards

· Protect the assets of the property.

· Maintain professional appearance and behavior when in contact with customers and fellow employees.

· Follow policies and procedures in training manuals and the employee handbook.

· Always remember our partnership with our clients, fellow employees, and investors to provide quality service and maintain profitability.

· Establish self-improvement goals by staying current with necessary training requirements for this position.

· Regular attendance in conformance with property standards is essential to the successful performance of this position.

· Recognize that despite all efforts the company makes, the ultimate responsibility for employee health and safety rests directly with the individual. It is a condition of employment for all employees to conduct their duties in a safe and healthful manner.

Job Type: Full-time

Pay: From $55,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 2 years

Pay rate:

• Yearly pay

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Weekend availability

Work setting:

• Casual dining restaurant
• Fine dining restaurant

Ability to commute/relocate:

• Lake Placid, NY 12946: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 2 years (Preferred)

Work Location: In person

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