Qureos Mentor

Remi Hotel

<div>Our Mission
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.
What Makes Us Unique
You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.
What We Expect:
DutiesResponsibilities<ul><li>
Kitchen Operations Oversight.</li><li>
Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged</li><li>
Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service</li><li>
Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)</li><li>
Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback</li><li>
Maintain the highest level of safety, security, sanitation, and cleanliness of facility</li><li>
&quot;Inspire, Inspect, and Inform&quot; restaurant personnel on a daily basis</li><li>
Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.</li><li>
Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.</li><li>
Understand how to use basic computer applications and POS systems.</li><li>
Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.</li><li>
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li></ul>
General Management<ul><li>
Develop hourly team.
</li><li>Maintain and manage systems.</li><li>
Conduct quarterly management evaluations to track improvement of fundamental skills.</li><li>
Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.</li><li>
Hire great talent and terminate any member of the staff on an as needed basis.</li><li>
Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the REMI Hotel.</li><li>
Must firmly confront poor performance while also recognizing and rewarding good performance.</li><li>
Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li><li>
Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.</li><li>
Implement efficient and productive systems/processes in all departments (staffing levels, etc.).</li><li>
Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.</li></ul>
Financial and P&amp;L Adherence<ul><li>
Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).</li><li>
Accurately process and submit.</li><li>
Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.</li><li>
Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets.</li><li>
Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.</li><li>
Seek better efficiency and productivity.</li></ul>
Safety Compliance<ul><li>
Must have thorough understanding of Arizona labor and hiring laws.</li><li>
Must follow in-house safety program and conduct monthly in-house health inspections.</li><li>
Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines.</li><li>
Commit to source locally when possible and cultivate diversity in the kitchen.</li></ul>
Ideal Candidate Will Have:<ul><li>
Minimum of 2+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment.</li><li>
Minimum of 8+ years cooking experience</li><li>
ServeSafe Certified</li><li>
Ability to work on your feet for extended hours.</li><li>
Strong organizational and time management skills with a particular attention to detail.</li><li>
Strong knife skills.</li><li>
Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays.</li><li>
Strong food and beverage knowledge.</li><li>
Strong organizational and time management skills with a particular attention to detail.</li></ul>
Physical Requirements
The physical requirements listed below are examples of those of the Sous Chef may need to perform in order to carry out essential job functions:
<ul><li>Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.</li><li>
Ability to work in hot and cold environments.</li><li>
This type of work involves a combination of sitting, walking, and standing for periods of time.</li></ul></div>

Sous Chef - The REMI Hotel

Join Remi Hotel and explore 1   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

Remi Hotel

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Sous Chef - The REMI Hotel