Chefs

Meyer Jabara Hotels•Ocala, FL

About The Position

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line. Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line. Do you have the J Quality? https://www.youtube.com/watch?v=qAGd0FhBqJs&feature=youtu.be Hilton Ocala is one of four Meyer Jabara properties in Florida; our beautiful 196- room property has 6 spacious event rooms to host a plethora of memorable occasions, as well as our tented outdoor event space. We are currently seeking a Sous Chef to join our amazing Culinary team! What you will do: Menu planning and pricing with executive chef; ordering food and supplies Execute menus, and high-volume banquets consistently, and flawlessly Ensure recipes, plating are followed exactly Scheduling and training of kitchen personnel Monitoring employee performance Manage inventory and ensure the kitchen operates according to safety and sanitation standards To maintain Hilton standards of inspections through local, state and EcoSure HACCIP program To be the chef when the chef is not in to take control and run the kitchen in a professional manner To continue and maintain the food controls that the chef implemented to keep the food cost at or lower than the budgeted number To improve communications between the line and the service associates so that the operation can be more profitable and efficiently Check produce for possible day or following day delivery Check all room amenity forms and assign to proper personnel Adapt quickly to last-minute changes Maintain the kitchen recipe book and provide copies for all kitchen team members Meet with Arthur’s/Mkt K&B supervisor/manager to discuss daily events, reservations and changes in menu What You Need to Succeed: Formal culinary training backed by previous career experience is required Culinary arts degree is desirable but not necessary Must possess excellent organizational, leadership, and communication skills Must pay great attention to detail. 2nd language helpful Working knowledge of various computer software programs (MS Office, POS etc.) Familiar with industry’s best practices Accuracy and speed in handling emergency situations and providing solutions Our total compensation package includes Medical, dental, vision, 401K, dining & travel Hilton discounts, Meyer Jabara travel discounts, special offers from our business partners, discount programs, and so much more. Selected candidate will be required to submit to a background check prior to start of employment. We use E-Verify. The difference between being a good business and an amazing business can be found in the company's footprints made by giving back and serving others. Community relationships matter to the team at Meyer Jabara.

Requirements

Formal culinary training backed by previous career experience is required
Must possess excellent organizational, leadership, and communication skills
Must pay great attention to detail.
Working knowledge of various computer software programs (MS Office, POS etc.)
Familiar with industry’s best practices
Accuracy and speed in handling emergency situations and providing solutions

Nice To Haves

Culinary arts degree is desirable but not necessary
2nd language helpful

Responsibilities

Menu planning and pricing with executive chef; ordering food and supplies
Execute menus, and high-volume banquets consistently, and flawlessly
Ensure recipes, plating are followed exactly
Scheduling and training of kitchen personnel
Monitoring employee performance
Manage inventory and ensure the kitchen operates according to safety and sanitation standards
To maintain Hilton standards of inspections through local, state and EcoSure HACCIP program
To be the chef when the chef is not in to take control and run the kitchen in a professional manner
To continue and maintain the food controls that the chef implemented to keep the food cost at or lower than the budgeted number
To improve communications between the line and the service associates so that the operation can be more profitable and efficiently
Check produce for possible day or following day delivery
Check all room amenity forms and assign to proper personnel
Adapt quickly to last-minute changes
Maintain the kitchen recipe book and provide copies for all kitchen team members
Meet with Arthur’s/Mkt K&B supervisor/manager to discuss daily events, reservations and changes in menu